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Steakhouse Pot Roast with Blue Cheese Gravy


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  • Author: Lina
  • Total Time: 3 hours 15 minutes

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