Description
This Steakhouse Pot Roast with Blue Cheese Gravy is a hearty and flavorful dish featuring a tender slow-cooked chuck roast accompanied by Yukon gold potatoes, all smothered in a rich and creamy blue cheese gravy. Perfect for a comforting dinner that impresses with its depth of flavor and satisfying textures.
Ingredients
Scale
Meat and Seasoning
- 3-4 pound chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 6 sprigs fresh thyme
Vegetables
- 1 yellow onion, halved and thinly sliced
- 8 small Yukon gold potatoes
Liquids and Sauce
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup blue cheese, crumbled
- 1/2 cup heavy cream
Instructions
- Preheat the oven. Set your oven to 325 degrees Fahrenheit to prepare for slow roasting the pot roast.
- Season the roast. Generously season the chuck roast all over with kosher salt, coarse ground black pepper, and place fresh thyme sprigs on it to infuse flavor during cooking.
- Brown the roast. Heat vegetable oil in a heavy pan until it ripples and is hot, then add the roast and sear it deeply for 4-5 minutes on each side to develop a rich crust.
- Add vegetables. Place the sliced onions and Yukon gold potatoes around the browned roast in the pan or roasting pot.
- Prepare and add the cooking liquid. In a separate bowl, mix beef broth with Worcestershire sauce and some fresh thyme, then pour this mixture into the pot around the roast and vegetables.
- Roast the pot roast. Cover the pot with a lid and place it in the center rack of the oven. Cook covered for 3 hours and 45 minutes to allow the meat to become tender.
- Remove and strain. After roasting, carefully remove the pot from the oven. Take out the thyme sprigs, potatoes, and pot roast gently, setting them aside.
- Make the blue cheese gravy. Place the pot with cooking juices on the stovetop over medium-high heat. Whisk in the heavy cream and 1/3 cup of crumbled blue cheese. Stir and cook for 6-8 minutes until the gravy thickens to a creamy consistency.
- Finish the dish. Add the pot roast back into the gravy, breaking it into large chunks to coat with sauce. Serve the pot roast chunks and halved potatoes in bowls covered with the blue cheese gravy, and sprinkle the remaining blue cheese on top for extra flavor.
Notes
- For an even richer flavor, brown the roast in batches if your pan is small to avoid steaming the meat.
- If blue cheese is too strong for your taste, reduce the amount or substitute with a milder cheese like Gorgonzola.
- Yukon gold potatoes hold their shape well during roasting; red potatoes are a good alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve the sauce texture.
- Use a heavy-bottomed roasting pan or Dutch oven for even cooking and to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
