Steakhouse Pot Roast With Blue Cheese Gravy Recipe

Steakhouse Pot Roast With Blue Cheese Gravy Recipe

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



  • 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


  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.


  • 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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