Description
This Steakhouse Pot Roast is slow-cooked to tender perfection and finished with a rich, creamy blue cheese gravy for an upscale twist. It’s bold, savory, and perfect for a comforting meal! Serve it with tender potatoes, carrots, and a luscious blue cheese sauce that elevates the dish. Ideal for special occasions or cozy dinners.
Ingredients
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For the Pot Roast:
- 3–4 lb chuck roast
- 2 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- ½ cup red wine (or additional beef broth)
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 onion, sliced
- 4 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or ½ tsp dried)
- 3 large carrots, cut into chunks
- 1 ½ lbs baby potatoes (or quartered Yukon Golds)
For the Blue Cheese Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth (from the pot roast)
- ½ cup heavy cream
- ½ cup crumbled blue cheese
- ½ tsp black pepper
Instructions
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Sear the Roast:
Pat the chuck roast dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side, until browned. Remove and set aside. -
Build the Braising Liquid:
In the same pot, add onions and cook until softened (about 3 minutes). Stir in garlic, Worcestershire sauce, Dijon mustard, balsamic vinegar, and cook for 1 minute. Pour in beef broth and red wine, scraping up any browned bits. Return the roast to the pot and add thyme, rosemary, carrots, and potatoes. -
Slow Cook the Pot Roast:
Cover and cook:- Oven Method: 300°F for 3 ½ – 4 hours.
- Slow Cooker: Low for 8 hours or High for 5-6 hours.
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Make the Blue Cheese Gravy:
Once the roast is done, remove it along with the vegetables and set aside. Strain 1 ½ cups of the cooking liquid. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in the beef broth, followed by heavy cream and blue cheese. Stir until melted and smooth. Simmer until thickened (about 5 minutes), then season with black pepper. -
Serve & Enjoy:
Slice or shred the pot roast, serve with potatoes and carrots, and drizzle generously with blue cheese gravy.
Notes
- For a gluten-free version, use cornstarch instead of flour in the gravy.
- The slow-cooked meat can be shredded for sandwiches or served as is with the gravy.
Nutrition
- Serving Size: 1/6th of the roast and vegetables
- Calories: ~550 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg