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Steakhouse Pot Roast with Blue Cheese Gravy

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This Steakhouse Pot Roast with Blue Cheese Gravy features a tender, slow-cooked roast beef complemented by a creamy, tangy blue cheese gravy. It’s the perfect combination of hearty, rich flavors and luxurious indulgence.

Ingredients

  • Chuck Roast: 4-5 pounds – A well-marbled cut of beef that becomes incredibly tender when slow-cooked.
  • Olive Oil: 2 tablespoons – For searing the roast and building a rich flavor base.
  • Yellow Onion: 1 large, chopped – Adds depth of flavor to the braising liquid.
  • Garlic Cloves: 4, minced – Brings aromatic, savory flavor to the roast.
  • Beef Broth: 4 cups – The braising liquid that infuses the roast with savory richness.
  • Red Wine: 1 cup – Adds complexity and richness to the sauce (optional, but recommended).
  • Thyme: 3 sprigs – A classic herb that complements the beef perfectly.
  • Rosemary: 2 sprigs – Adds a fragrant, earthy note to the dish.
  • Bay Leaves: 2 – Essential for the slow-cooking process, adding a subtle depth of flavor.
  • Heavy Cream: 1/2 cup – Forms the base of the blue cheese gravy, giving it a silky texture.
  • Blue Cheese: 3/4 cup, crumbled – The star of the gravy, adding a bold, tangy flavor that complements the beef.
  • Butter: 2 tablespoons – Used to make the gravy silky smooth and rich.
  • Salt and Pepper: To taste – Essential for seasoning both the roast and the gravy.

Instructions

  1. Preheat Your Equipment: Preheat your oven to 300°F (150°C). This low temperature will allow the roast to cook slowly and become tender.
  2. Sear the Roast: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then sear it on all sides until browned (about 4-5 minutes per side). Remove the roast and set it aside.
  3. Sauté the Aromatics: In the same Dutch oven, add the chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
  4. Deglaze the Pan: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  5. Braise the Roast: Return the roast to the pot. Add the beef broth, thyme, rosemary, and bay leaves. Bring the liquid to a simmer, then cover the pot and transfer it to the oven. Braise for 3-4 hours, or until the roast is tender and easily shreds with a fork.
  6. Prepare the Gravy: While the roast is cooking, melt butter in a saucepan over medium heat. Add the heavy cream and bring to a simmer. Stir in the crumbled blue cheese and cook until the sauce is smooth and thickened, about 5-7 minutes. Season with salt and pepper to taste.
  7. Finish the Roast: Once the roast is done, remove it from the oven and let it rest for 10-15 minutes. Discard the herbs and bay leaves. Slice the roast against the grain.
  8. Serve and Enjoy: Serve slices of the pot roast with a generous spoonful of blue cheese gravy on top. Pair with mashed potatoes, roasted vegetables, or your favorite side dish.

Notes

  • Don’t skip the searing step as it adds so much flavor to the roast and the gravy.
  • If you don’t want to use red wine, simply add more beef broth for a richer sauce.
  • Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://tastyze.com/steakhouse-pot-roast-with-blue-cheese-gravy/