Description
A rich and savory pot roast cooked to perfection, served with a creamy blue cheese gravy. This Steakhouse Pot Roast with Blue Cheese Gravy combines the hearty flavors of slow-cooked beef with a deliciously tangy and creamy blue cheese sauce that’s perfect for any special dinner.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 325°F (163°C).
- Season the chuck roast generously with salt, pepper, and dried thyme.
- In a Dutch oven, heat a bit of oil over medium-high heat. Brown the roast on all sides.
- Add the chopped onion and minced garlic to the Dutch oven. Cook for about 5 minutes, until softened.
- Pour in the beef broth, red wine, and Worcestershire sauce. Stir to combine.
- Cover the Dutch oven and bake in the preheated oven for 3 hours, until the meat is tender and easily shredded.
- Remove the roast from the oven and shred the meat using two forks.
- Stir in the blue cheese crumbles, allowing them to melt into the gravy, creating a rich and creamy sauce.
- Serve the pot roast hot with the blue cheese gravy on top.
Notes
- You can serve this dish with mashed potatoes, roasted vegetables, or over egg noodles for a complete meal.
- For a slightly milder gravy, use a combination of blue cheese and cream cheese or sour cream.
- If you prefer more gravy, feel free to add extra beef broth and adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 3 hours