Description
This dish is a reinvention of the classic pot roast, transforming an everyday meal into a luxurious feast with the bold flavors of blue cheese and fresh thyme. Tender, slow-cooked chuck roast melds with creamy, pungent blue cheese gravy, offering a gourmet twist on traditional comfort food.The Steakhouse Pot Roast with Blue Cheese Gravy is perfect for those who appreciate the deep, rich flavors of beef combined with the sophistication of blue cheese. It’s a dish that brings the steakhouse experience home, ideal for a festive Sunday dinner or a cozy winter meal.
Ingredients
3–4 pound chuck roast
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 yellow onion, halved and thinly sliced
8 small Yukon gold potatoes
2 cups beef broth
1 tablespoon Worcestershire sauce
6 sprigs fresh thyme
1/2 cup blue cheese, crumbled
1/2 cup heavy cream
Instructions
Preheat your oven to 325 degrees.
Season the chuck roast with kosher salt, black pepper, and thyme.
Heat vegetable oil in a pan until it ripples and is hot, then add the roast and brown deeply for 4-5 minutes on each side.
Add onions and potatoes around the roast.
Combine beef broth, Worcestershire sauce, and thyme; add to the pot.
Cook, covered, for 3 – 3 1/2 hours in the preheated oven.
Remove from the oven, discard thyme sprigs, and gently remove the potatoes and pot roast.
Stir in the heavy cream and 1/3 cup of the blue cheese crumbles. Cook on medium-high heat, whisking until the mixture thickens, about 6-8 minutes.
Return the beef to the pot, breaking it into large chunks.
Serve with potatoes broken in half and covered in blue cheese gravy, sprinkled with remaining blue cheese.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
Nutrition
- Calories: 850