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.
- 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
Preheat your oven to 325 degrees F.
Season the chuck roast with the Kosher salt, pepper and thyme.
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.
Add onions and potatoes around the roast.
Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.
Cook, covered, for 3 to 3½ hours.
Remove from the oven and remove thyme sprigs.
Remove the potatoes and pot roast gently.
Add in the heavy cream and ⅓ cup of the blue cheese crumbles.
Set on stovetop on medium-high heat and whisk together, cooking for 6 to 8 minutes until it thickens.
Add the beef back into the pot, break apart into large chunks.
Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.
- 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
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