Can I use a different cut of beef for this pot roast?

Chuck roast is ideal because it becomes tender and juicy with slow cooking, but you can also use a beef brisket or bottom round. Just adjust the cooking time to ensure it’s tender.

How strong is the blue cheese flavor in this recipe?

The blue cheese adds a tangy, creamy punch without overwhelming the dish. If you’re wary of blue cheese, start with less and add more gradually to suit your taste.

Can I prepare this in a slow cooker?

Absolutely! You can brown the meat first on the stovetop, then transfer to a slow cooker with the onions, potatoes, broth, and seasonings. Cook on low for 7-8 hours or until tender.

What kind of potatoes work best for this recipe?

Yukon Gold potatoes are my go-to because they hold their shape and offer a buttery texture that works perfectly with the roast and gravy. Red potatoes or fingerlings are good substitutes.

Blue Cheese Gravy Pot Roast | Tender & Flavorful Dinner

Description

This Steakhouse Pot Roast with Blue Cheese Gravy is a hearty, flavorful dish featuring a tender chuck roast slow-cooked with Yukon gold potatoes and onions, all smothered in a rich and creamy blue cheese gravy. Perfect for a comforting dinner, this recipe combines the robust flavors of beef broth, Worcestershire sauce, and fresh thyme with the tangy bite of blue cheese for a gourmet twist on classic pot roast.

Ingredients

Scale

Main 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

Blue Cheese Gravy

1/2 cup blue cheese, crumbled
1/2 cup heavy cream

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow cooking the pot roast.
Season Roast: Season the chuck roast evenly with kosher salt, coarse ground black pepper, and tuck in a few thyme sprigs to infuse flavor.
Sear Roast: Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat until shimmering. Add the roast and brown it deeply for 4-5 minutes on each side to develop a rich crust.
Add Vegetables: Arrange the thinly sliced onions and whole Yukon gold potatoes around the browned roast in the pot.
Prepare Cooking Liquid: In a bowl, mix together the beef broth, Worcestershire sauce, and remaining fresh thyme sprigs, then pour this mixture into the pot around the roast and vegetables.
Cook Covered: Cover the pot with a tight-fitting lid and place it on the center rack of the oven. Cook for 3 hours and 45 minutes to allow the meat to become tender and the flavors to meld.
Remove Herbs and Meat: Take the pot out of the oven, carefully remove the thyme sprigs, then gently transfer the potatoes and pot roast to a serving dish.
Make Blue Cheese Gravy: Place the pot with cooking liquid on the stovetop over medium-high heat. Add the heavy cream and one-third of the crumbled blue cheese. Whisk continuously for 6-8 minutes until the gravy thickens and becomes smooth.
Combine and Serve: Break the pot roast into large chunks and return them to the pot with the gravy. Serve the meat and halved potatoes in bowls, generously covered with the blue cheese gravy, and sprinkle the remaining blue cheese on top for extra flavor.

Notes

Use a heavy, oven-safe Dutch oven or pot for even heat distribution during roasting.
For deeper flavor, sear the roast in batches if your pan is small to avoid overcrowding and steaming.
If blue cheese is too strong for your taste, substitute with gorgonzola or a milder cheese like feta.
Leftover pot roast can be refrigerated for up to 3 days or frozen for up to 2 months.
If Yukon gold potatoes are unavailable, baby red potatoes or fingerlings can be used as alternatives.
Rest the pot roast covered for 10 minutes before slicing for juicier meat.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 0.3 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 105 mg