Steakhouse Pot Roast with Blue Cheese Gravy

This Steakhouse Pot Roast with Blue Cheese Gravy takes a classic pot roast to the next level with a rich and creamy blue cheese gravy. Perfectly tender, flavorful, and comforting, this dish is a must-try for meat lovers.

Ingredients

• 3 lb chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine
• 1/4 cup Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup blue cheese crumbles

Directions

1. Preheat oven to 325°F.
2. Season the chuck roast with salt, pepper, and dried thyme.
3. In a Dutch oven, brown the roast on all sides over medium-high heat.
4. Add the chopped onion and minced garlic to the pot, cooking until softened, about 5 minutes.
5. Pour in the beef broth, red wine, and Worcestershire sauce. Stir to combine.
6. Cover the Dutch oven with a lid and bake in the preheated oven for 3 hours, or until the roast is tender and easily shreds.
7. Remove the roast from the oven. Shred the meat with two forks.
8. Stir in the blue cheese crumbles until they melt into the gravy.
9. Serve the shredded pot roast hot, topped with the creamy blue cheese gravy.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 15 minutes

Variations

• Different Cheese: If you’re not a fan of blue cheese, try substituting with goat cheese, Gorgonzola, or Parmesan for a different flavor.
• Vegetables: Add carrots, potatoes, and celery to the pot roast for a complete meal.
• Slow Cooker Version: For a hands-off approach, use a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

Storage/Reheating

• Storage: Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the roast in a saucepan over low heat, adding a bit of beef broth or water to rehydrate the gravy.

10 FAQs

1. Can I use a different cut of beef for this recipe?
   • While chuck roast is ideal due to its marbling, you can also use brisket or round roast as alternatives, though they may require slightly different cooking times.
2. Can I make this recipe in a slow cooker?
   • Yes, simply place all ingredients in a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours until the roast is tender.
3. What kind of blue cheese should I use?
   • A creamy blue cheese like Roquefort, Gorgonzola, or Danish blue will work well in this recipe. Use a high-quality cheese for the best flavor.
4. How do I know when the roast is done?
   • The roast should be fork-tender and easily shred with two forks when done. If it’s still tough, cook it for another 30 minutes to 1 hour.
5. Can I add vegetables to the roast?
   • Yes, carrots, potatoes, and celery can be added to the pot for the last hour of cooking to make the dish more hearty.
6. Can I make the gravy ahead of time?
   • Yes, the gravy can be made ahead and stored in the fridge. Reheat it when ready to serve, adding a little beef broth to thin it if needed.
7. Can I use a different type of wine?
   • While red wine enhances the flavor, you can substitute it with beef broth or a non-alcoholic red wine substitute.
8. Can I make this recipe without the Worcestershire sauce?
   • Worcestershire sauce adds depth to the gravy, but if you don’t have it, try using soy sauce or balsamic vinegar as a substitute.
9. What should I serve with this dish?
   • This pot roast pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
10. Can I freeze the leftovers?

• Yes, the leftover pot roast and gravy can be frozen for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.

Conclusion

This Steakhouse Pot Roast with Blue Cheese Gravy is the perfect comfort food, blending tender, juicy meat with a rich, creamy sauce. Whether for a family dinner or a special occasion, this dish is sure to impress!

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