Description
This hearty Steakhouse Pot Roast with Blue Cheese Gravy is a comforting, savory dish featuring slow-cooked chuck roast, tender potatoes, and a rich blue cheese cream sauce, perfect for a family dinner or special occasion.
Ingredients
Units
Scale
Meat and Vegetables
- 3-4 pound chuck roast
- 1 yellow onion, halved and thinly sliced
- 8 small Yukon gold potatoes
Seasonings and Oil
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 sprigs fresh thyme
Liquids and Sauces
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup blue cheese, crumbled
- 1/2 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the meat.
- Season the Roast: Rub the chuck roast with kosher salt, black pepper, and thyme, ensuring full coverage for flavor.
- Brown the Meat: Heat vegetable oil in a pan until hot. Carefully add the seasoned roast and brown it deeply for 4-5 minutes on each side to develop a rich crust.
- Add Vegetables: Surround the browned roast with halved thinly sliced onions and small Yukon gold potatoes in the pan or Dutch oven.
- Prepare and Add Liquids: Mix together beef broth, Worcestershire sauce, and additional thyme sprigs. Pour the mixture into the pan containing the meat and vegetables.
- Roast: Cover the pan with a lid or foil and transfer to the oven. Roast for 3 to 3½ hours until the meat is tender and easily shredded.
- Make Blue Cheese Gravy: Remove roast from oven and thyme sprigs. Gently transfer the potatoes and roast to a serving dish. In the same pan or a saucepan, add heavy cream and blue cheese crumbles. Whisk over medium-high heat for 6-8 minutes until the sauce thickens.
- Finish and Serve: Break the meat into large chunks and return to the gravy. Serve the pot roast and potatoes topped with blue cheese gravy and remaining blue cheese crumbles.
Notes
- For richer flavor, let the roast rest for 10 minutes before shredding.
- Using fresh thyme sprigs enhances the herbaceous aroma, but dried thyme can be substituted.
- Ensure the gravy is thickened to your desired consistency by simmering longer if needed.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
- This dish pairs well with a side of sautéed greens or a simple green salad.
Nutrition
- Serving Size: 1 serving (about 1 cup of meat with potatoes and gravy)
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 125 mg
