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Steakhouse Pot Roast With Blue Cheese Gravy Recipe

Indulge yourself in the rich, meaty flavors of a classic pot roast with a twist. This unique recipe for steakhouse pot roast incorporates the bold flavors of blue cheese gravy, transforming a beloved comfort dish into a gourmet meal right in your own kitchen.

Steakhouse Pot Roast With Blue Cheese Gravy Recipe
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The key to this recipe's distinctive flavor is the blue cheese. It might not be a staple in your fridge, but it's worth seeking out for its tangy, strong flavor which melds beautifully with the hearty beef. It's usually located near the other specialty cheeses in your local supermarket. Also, look for yukon gold potatoes, they have a buttery texture that is perfect for this recipe.

Ingredients for Steakhouse Pot Roast with Blue Cheese Gravy

Chuck roast: This cut of beef is perfect for slow cooking methods like roasting because of its rich marbling.

Vegetable oil: Used for searing the roast, it has a high smoke point.

Kosher salt and black pepper: Essentials for seasoning the roast.

Yellow onion: Adds a sweet flavor to the dish.

Yukon gold potatoes: Their buttery texture works well in this recipe.

Beef broth: It helps to keep the roast moist while cooking.

Worcestershire sauce: Gives the roast a complex, savory flavor.

Thyme: This herb complements the savory flavors of beef.

Blue cheese: Its pungent, tangy flavor sets this recipe apart.

Heavy cream: It's used to create a rich, creamy gravy.

One reader, Caesar Floyd says:

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This steakhouse pot roast with blue cheese gravy recipe is a game-changer! The flavors are rich and comforting, and the blue cheese gravy adds a delightful twist. The meat is tender, and the potatoes soak up all the deliciousness. It's a must-try for anyone who loves a hearty, flavorful meal.

Caesar Floyd

Techniques Required for Steakhouse Pot Roast With Blue Cheese Gravy

How to brown the chuck roast: In a hot pan, sear the seasoned chuck roast for 4 to 5 minutes on each side until deeply browned. This step adds flavor and texture to the roast.

How to make blue cheese gravy: After removing the pot roast and potatoes, add heavy cream and blue cheese crumbles to the cooking liquid. Whisk together and cook for 6 to 8 minutes until the gravy thickens. This step infuses the gravy with a rich, tangy blue cheese flavor.

How To Make Steakhouse Pot Roast With Blue Cheese Gravy

This pot roast recipe will give you a five-star meal right at your home. This dish of Yukon potatoes and tender beef can be easily made in one pot.

Preparation: 15 minutes
Cooking: 3 hours 45 minutes
Total: 4 hours

Serves:

Ingredients

  • 4lbchuck roast
  • 2tbspvegetable oil
  • 1tspkosher salt
  • ½tspcoarse ground black pepper
  • 1yellow onion,halved and thinly sliced
  • 8yukon gold potatoes,small
  • 2cupsbeef broth
  • 1tbspworcestershire sauce
  • 6sprigsfresh thyme
  • ½cupblue cheese,crumbled
  • ½cupheavy cream

Instructions

  1. Preheat your oven to 325 degrees F.

  2. Season the chuck roast with the Kosher salt, pepper and thyme.

  3. Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4 to 5 minutes on each side.

  4. Add onions and potatoes around the roast.

  5. Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.

  6. Cook, covered, for 3 to 3½ hours.

  7. Remove from the oven and remove thyme sprigs.

  8. Remove the potatoes and pot roast gently.

  9. Add in the heavy cream and ⅓ cup of the blue cheese crumbles.

  10. Set on stovetop on medium-high heat and whisk together, cooking for 6 to 8 minutes until it thickens.

  11. Add the beef back into the pot, break apart into large chunks.

  12. Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.

Nutrition

  • Calories: 596.03kcal
  • Fat: 23.82g
  • Saturated Fat: 10.14g
  • Trans Fat: 0.59g
  • Monounsaturated Fat: 10.81g
  • Polyunsaturated Fat: 2.30g
  • Carbohydrates: 41.22g
  • Fiber: 5.30g
  • Sugar: 3.32g
  • Protein: 55.92g
  • Cholesterol: 171.86mg
  • Sodium: 658.61mg
  • Calcium: 127.56mg
  • Potassium: 2009.95mg
  • Iron: 8.44mg
  • Vitamin A: 90.15µg
  • Vitamin C: 47.08mg

Crucial Technique for Perfect Steakhouse Pot Roast

When browning the chuck roast, make sure the pan is hot enough before adding the meat. This will ensure a deep, flavorful crust. Also, resist the urge to move the roast around while it's searing. Letting it sit undisturbed will allow it to develop a better color and flavor.

Time-Saving Tips for Making This Pot Roast Recipe

Prep ahead: Chop vegetables and measure out ingredients the night before to save time on the day of cooking.

Use a slow cooker: Consider using a slow cooker for this recipe to allow for hands-off cooking and to save time.

Substitute Ingredients For Steakhouse Pot Roast With Blue Cheese Gravy Recipe

  • chuck roast - Substitute with brisket: Brisket is a flavorful cut of beef that can be used as a substitute for chuck roast in pot roast recipes. It has a rich, beefy flavor and becomes tender and juicy when slow-cooked.

  • vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative to vegetable oil. It adds a subtle fruity flavor to the dish and complements the other ingredients well.

  • kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt. It provides a similar level of saltiness and can be adjusted to taste.

  • coarse ground black pepper - Substitute with cracked black pepper: Cracked black pepper can be used as a substitute for coarse ground black pepper. It adds a robust flavor and texture to the dish.

  • yellow onion - Substitute with white onion: White onion can be used as a substitute for yellow onion. It has a slightly milder flavor and works well in slow-cooked dishes.

  • yukon gold potatoes - Substitute with red potatoes: Red potatoes can be used as a substitute for Yukon gold potatoes. They hold their shape well when cooked and have a creamy texture, making them suitable for pot roast recipes.

  • beef broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for beef broth. It adds depth of flavor to the dish and works well with the other ingredients.

  • Worcestershire sauce - Substitute with soy sauce: Soy sauce can be used as a substitute for Worcestershire sauce. It adds a savory, umami flavor to the dish.

  • fresh thyme - Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme. It provides a similar earthy and aromatic flavor to the dish.

  • blue cheese - Substitute with gorgonzola cheese: Gorgonzola cheese can be used as a substitute for blue cheese. It has a similar tangy and creamy flavor that complements the richness of the gravy.

  • heavy cream - Substitute with whole milk: Whole milk can be used as a substitute for heavy cream. It adds creaminess to the gravy without the high fat content.

Presenting Your Steakhouse Pot Roast With Blue Cheese Gravy

  1. Elevate the plating: When presenting the steakhouse pot roast, focus on creating an elegant and visually appealing presentation. Arrange the potatoes and pot roast in a deliberate and artistic manner on the plate to showcase the dish's rustic charm and hearty appeal.

  2. Incorporate garnishes: Enhance the visual appeal of the dish by incorporating fresh herb sprigs, such as thyme or rosemary, as a garnish. These vibrant green accents will add a pop of color and a touch of freshness to the overall presentation.

  3. Focus on precision: Pay attention to the placement of each component on the plate. Ensure that the blue cheese gravy is drizzled strategically over the pot roast and potatoes, creating an enticing visual display that highlights the richness of the dish.

  4. Emphasize texture: Consider incorporating a crispy element, such as fried shallots or crispy kale, to add textural contrast to the dish. This will elevate the overall dining experience and provide a delightful crunch alongside the tender pot roast.

  5. Highlight the blue cheese: Showcase the blue cheese as a focal point of the presentation. Crumble additional blue cheese over the dish just before serving to draw attention to its distinctive flavor and elevate the overall visual appeal.

  6. Use high-quality serveware: Select elegant and sophisticated serveware that complements the rustic yet refined nature of the steakhouse pot roast. Opt for classic white or earth-toned plates to allow the vibrant colors of the dish to stand out.

  7. Consider the overall composition: Take a step back and assess the overall composition of the plate. Strive for a balanced presentation that showcases the various elements of the dish harmoniously, creating an inviting and appetizing visual arrangement.

  8. Focus on cleanliness: Prioritize cleanliness and precision in plating to ensure that the presentation exudes professionalism and attention to detail. Wipe any smudges or spills on the plate to maintain a polished and pristine appearance.

Essential Tools for Making Pot Roast With Blue Cheese Gravy

  • Oven: Preheat to 325 degrees F for roasting the pot roast.
  • Pan: Used for browning the chuck roast before roasting.
  • Whisk: Used for mixing the blue cheese gravy and ensuring a smooth consistency.
  • Knife: For chopping the onions and preparing the ingredients.
  • Cutting board: To provide a stable surface for chopping and preparing ingredients.
  • Pot: Used for cooking the pot roast in the oven and making the blue cheese gravy on the stovetop.
  • Measuring cup: For accurately measuring the beef broth, heavy cream, and other liquids.
  • Tongs: Used for turning and handling the chuck roast while browning.
  • Spatula: For stirring and scraping the pan while making the blue cheese gravy.
  • Oven-safe pot or Dutch oven: For roasting the pot roast in the oven.

Storing and Freezing Your Pot Roast With Blue Cheese Gravy

  • Let the pot roast cool completely before storing or freezing.
  • To store in the refrigerator, place the pot roast and gravy in an airtight container. It will keep for up to 4 days in the fridge.
  • For longer storage, you can freeze the pot roast and gravy:
    • Transfer the pot roast and gravy to a freezer-safe container or resealable freezer bag.
    • If using a container, make sure to leave some headspace for expansion during freezing.
    • Label the container or bag with the date and contents.
    • Place in the freezer where it will keep for up to 3 months.
  • To reheat from frozen:
    • Thaw the pot roast and gravy overnight in the refrigerator.
    • Transfer to a pot or Dutch oven and reheat gently over medium-low heat until warmed through, stirring occasionally.
    • You may need to add a splash of beef broth or water to thin out the gravy if it has thickened too much during freezing and reheating.
  • Note: The potatoes may become slightly mushy after freezing and reheating, so you may want to store them separately or make fresh potatoes when reheating the pot roast.

How To Reheat Leftover Pot Roast

  • Preheat your oven to 350°F (175°C). Place the leftover pot roast and potatoes in an oven-safe dish, and cover with aluminum foil. Bake for about 20-25 minutes, or until the meat and potatoes are heated through. In a separate saucepan, gently reheat the blue cheese gravy over low heat, stirring occasionally to prevent scorching. Once the gravy is warm, pour it over the reheated pot roast and potatoes, and serve immediately.

  • For a quicker reheating method, use the microwave. Place the pot roast and potatoes in a microwave-safe dish, and cover with a damp paper towel. Microwave on high for 2-3 minutes, or until the meat and potatoes are heated through. Stir the pot roast and potatoes halfway through the reheating process to ensure even heating. Reheat the blue cheese gravy in a separate microwave-safe bowl for 30-60 seconds, stirring every 15 seconds to prevent overheating. Pour the warm gravy over the reheated pot roast and potatoes before serving.

  • If you have a slow cooker, you can use it to reheat your leftover pot roast and potatoes. Place the pot roast and potatoes in the slow cooker, and pour the blue cheese gravy over the top. Set the slow cooker to low heat and let it warm for 1-2 hours, or until the meat and potatoes are heated through. This method is perfect for those who want to reheat their leftovers without drying out the meat or overcooking the potatoes.

  • For a stovetop reheating option, place the leftover pot roast and potatoes in a large, heavy-bottomed pot or Dutch oven. Pour the blue cheese gravy over the top, and place the pot over low heat. Cover the pot with a lid and let the leftovers simmer for 15-20 minutes, or until the meat and potatoes are heated through. Stir occasionally to prevent sticking and ensure even heating. This method allows you to reheat your leftovers while maintaining the tender texture of the pot roast and the creamy consistency of the gravy.

Interesting Trivia About Pot Roast With Blue Cheese Gravy

Pot roast is a classic American dish that originated during the Great Depression. It was a popular way to cook tougher cuts of meat, as the slow cooking process tenderizes the meat, making it flavorful and delicious.

Is Making Pot Roast at Home Cost-Effective?

The cost-effectiveness of this steakhouse pot roast with blue cheese gravy recipe is quite high. The chuck roast is an affordable cut of meat, and the addition of potatoes and onions makes it a hearty and filling meal for a family. The use of simple ingredients and the ability to stretch the meal over multiple servings makes it a budget-friendly option. The approximate cost for a household of 4 people would be around $25-$30, making it a cost-effective choice for a satisfying and flavorful dinner. Overall Verdict: 9.

Is This Pot Roast Recipe Healthy or Unhealthy?

The steakhouse pot roast with blue cheese gravy recipe is a hearty and flavorful dish, but it may not be the healthiest option due to several factors:

  • The recipe uses a high-fat cut of meat (chuck roast), which can contribute to increased saturated fat intake.
  • The blue cheese gravy, made with heavy cream and blue cheese, adds additional saturated fat and calories to the dish.
  • The recipe does not include a significant amount of vegetables, which are essential for a balanced and nutritious meal.

However, the recipe does include some healthier elements, such as the use of Yukon Gold potatoes, which are a good source of potassium and vitamin C.

To make this recipe healthier, consider the following suggestions:

  • Trim any visible fat from the chuck roast to reduce the overall fat content.
  • Use a leaner cut of beef, such as round roast or sirloin tip, to lower the saturated fat intake.
  • Reduce the amount of blue cheese and heavy cream used in the gravy, or consider using a lower-fat alternative, such as Greek yogurt or light cream.
  • Increase the variety and amount of vegetables in the dish. Add carrots, celery, or other root vegetables to boost the nutrient content and fiber.
  • Use low-sodium beef broth to reduce the overall sodium content of the recipe.
  • Serve the pot roast with a side salad or steamed green vegetables to balance out the meal and add more nutrients.

Editor's Opinion on This Steakhouse Pot Roast Recipe

This steakhouse pot roast with blue cheese gravy recipe is a delightful twist on a classic dish. The combination of tender chuck roast, flavorful potatoes, and rich blue cheese gravy creates a comforting and indulgent meal. The cooking method ensures a juicy and succulent roast, while the addition of blue cheese and heavy cream adds a luxurious touch to the dish. The flavors are well-balanced, and the dish is sure to impress anyone looking for a hearty and satisfying meal.

Enhance Your Steakhouse Pot Roast With Blue Cheese Gravy Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection and topped with a savory garlic parmesan crust.
Honey Glazed Carrots with Thyme: Sweet and tender carrots glazed in a honey and thyme sauce, creating the perfect balance of flavors.
Creamy Mashed Cauliflower with Chives: Smooth and creamy mashed cauliflower blended with butter, cream, and fresh chives for a delightful twist on traditional mashed potatoes.

Similar Recipes to Try If You Love Pot Roast

Savory Garlic Butter Mashed Potatoes: Creamy mashed potatoes with a rich garlic butter flavor, perfect as a side dish for any meal.
Honey Mustard Glazed Salmon: Flaky salmon fillets coated in a sweet and tangy honey mustard glaze, baked to perfection for a delicious and healthy dinner option.
Caramel Apple Crisp: Warm and comforting dessert featuring tender caramelized apples topped with a crispy oat and brown sugar crumble, best served with a scoop of vanilla ice cream.

Perfect Appetizers and Desserts for a Pot Roast Dinner

Appetizers:
Bacon-Wrapped Dates: Impress your guests with these savory and sweet bacon-wrapped dates. The combination of crispy bacon and tender dates will tantalize their taste buds and leave them wanting more. Perfect for any gathering or party.
Stuffed Mushrooms: Elevate your appetizer game with these delectable stuffed mushrooms. The savory filling and tender mushroom caps create a perfect bite-sized treat that will leave your guests craving for more. A great way to start off any meal or event.
Desserts:
Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with a molten center when you dig in. Pair it with a scoop of vanilla ice cream for the perfect balance of warm and cold, and top it off with a dusting of powdered sugar for a touch of sweetness.
Apple Crisp: Savor the flavors of fall with a warm and comforting apple crisp. The tender, cinnamon-spiced apples are topped with a crunchy oat and brown sugar crumble, creating a delightful contrast in textures. Serve it with a dollop of whipped cream or a scoop of caramel swirl ice cream for an extra special treat.

Why trust this Steakhouse Pot Roast With Blue Cheese Gravy Recipe:

This recipe guarantees a succulent and flavorful chuck roast cooked to perfection, ensuring a tender and juicy result. The combination of blue cheese and heavy cream in the gravy creates a rich and indulgent sauce that perfectly complements the savory roast. The use of fresh thyme and Worcestershire sauce enhances the depth of flavors, promising a delightful dining experience. Trust the expertise behind this recipe to deliver a mouthwatering steakhouse pot roast that will undoubtedly impress your taste buds.

Want to share your tips, tricks, or experience making this Steakhouse Pot Roast With Blue Cheese Gravy Recipe? Join the discussion in the Recipe Sharing forum!
FAQ:
How can I make the blue cheese gravy thicker?
To make the blue cheese gravy thicker, you can simmer it for a longer period of time on the stovetop. This will help reduce the liquid and thicken the gravy. You can also add a slurry of cornstarch and water to the gravy and simmer until it reaches your desired consistency.
Can I use a different type of cheese for the gravy?
Yes, you can definitely experiment with different types of cheese for the gravy. Gorgonzola, Roquefort, or even a sharp cheddar can be great alternatives to blue cheese. Feel free to use your favorite cheese to customize the flavor of the gravy to your liking.
How do I know when the pot roast is done cooking?
The pot roast is done cooking when it is fork-tender and easily falls apart. You can test this by gently pulling at the meat with a fork. If it shreds easily, it's ready. Additionally, the internal temperature of the roast should reach at least 145°F for medium-rare and 160°F for medium.
Can I prepare this recipe in advance?
Yes, you can prepare the pot roast in advance. In fact, the flavors often meld and improve when the dish is made ahead of time. Simply store the cooked pot roast and gravy in the refrigerator, and when you're ready to serve, gently reheat it on the stovetop.
What can I serve with the steakhouse pot roast?
The steakhouse pot roast pairs well with a variety of sides. I recommend serving it with creamy mashed potatoes, roasted vegetables, or a crisp green salad. The rich and flavorful pot roast is versatile and can be enjoyed with your favorite sides.

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