Savory Steakhouse Pot Roast With Blue Cheese Gravy Recipe

Crafting a rich and succulent steakhouse pot roast with blue cheese gravy demands culinary passion and a touch of creativity.

Tender beef slowly transforms into a mouthwatering masterpiece that melts in your palate.

Robust flavors dance across each carefully prepared slice, promising an unforgettable dining experience.

Hearty aromas will fill your kitchen, beckoning everyone to the table with anticipation.

Slow-cooking techniques unlock deep, complex notes that complement the sharp blue cheese perfectly.

Weekend comfort meets gourmet elegance in this remarkable dish that celebrates classic American cooking traditions.

One bite promises to transport you straight to a cozy steakhouse with pure, comforting deliciousness.

Ingredients for That Perfect Pot Roast Dinner

• Chuck Roast: A flavorful and tender cut perfect for slow cooking and developing rich, deep flavors.

• Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika: A blend of spices that creates a robust and aromatic seasoning for the roast.

• Onions, Garlic: Provide a foundational depth of flavor and enhance the overall taste of the dish.

• Olive Oil: Used for searing the roast and creating a golden-brown exterior.
• Worcestershire Sauce, Dijon Mustard, Balsamic Vinegar: Add complexity and tangy notes to the braising liquid.
• Beef Broth, Red Wine: Create a rich and flavorful base for slow cooking the roast.

• Thyme, Rosemary: Classic herbs that infuse the meat with earthy and aromatic undertones.

• Carrots, Potatoes: Hearty vegetables that absorb the delicious braising liquid and provide a complete meal.

• Butter, Flour: Form the base of the roux for thickening the gravy.
• Heavy Cream, Blue Cheese: Add richness and a tangy, creamy element to the sauce.

• Black Pepper: Provides a final touch of warmth and spice to the blue cheese gravy.

How to Cook Steakhouse Pot Roast Like a Pro

Step 1: Prepare and Sear the Roast

• Salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika

Heat olive oil in a large Dutch oven over medium-high heat.

Carefully place the roast in the hot pan and sear each side for 3-4 minutes until a beautiful golden-brown crust forms. Transfer the roast to a temporary plate.

Step 2: Create Flavor-Packed Braising Base

• Worcestershire sauce
• Dijon mustard
• Balsamic vinegar

Cook for one minute to develop deep flavors.

Pour in beef broth and red wine, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot.

Step 3: Slow Cook to Tender Perfection

• Fresh thyme
• Rosemary sprigs
• Chopped carrots
• Whole potatoes

Choose your cooking method:

Oven Method: Cover and bake at 300°F for 3½ to 4 hours

Slow Cooker Method: Cook on Low for 8 hours or High for 5-6 hours

Step 4: Craft Luxurious Blue Cheese Gravy

Remove the roast and vegetables from the cooking liquid.

Strain 1½ cups of the liquid. In a saucepan, melt butter over medium heat.

• Beef broth
• Heavy cream
• Crumbled blue cheese

Stir continuously until the cheese melts and the sauce becomes smooth and creamy.

Simmer until thickened, about 5 minutes. Season with fresh black pepper.

Step 5: Plate and Serve with Flair

Slice or shred the incredibly tender pot roast. Arrange on a platter with roasted vegetables.

Drizzle the rich blue cheese gravy generously over the top. Serve hot and watch everyone’s eyes light up with excitement.

Insider Tips on Steakhouse Pot Roast Success

• Use a heavy-bottomed Dutch oven for even heat distribution and maximum browning of the roast, creating deep, rich flavor foundations.
• Deglaze the pot with wine and broth to capture all those delicious browned bits stuck to the bottom, which adds incredible depth to your braising liquid.
• Fresh thyme and rosemary work magic – crush them slightly before adding to release more intense aromatics and enhance the overall taste profile of the dish.
• Let blue cheese come to room temperature before adding to the sauce, ensuring smoother melting and preventing unwanted clumping for a silky-smooth gravy.
• Use a meat thermometer to check roast doneness – aim for 195-205°F for that perfect, fall-apart tender texture that melts in your mouth.

Creative Twists for Steakhouse Pot Roast Fans

• Mediterranean Herb Roast: Replace thyme and rosemary with oregano, mint, and za'atar spice blend. Add kalamata olives and swap blue cheese gravy for feta cheese sauce.
• Smoky Chipotle Roast: Incorporate chipotle peppers in adobo sauce during braising. Use smoked paprika instead of regular paprika. Replace blue cheese gravy with a spicy chipotle cream sauce.
• Asian-Inspired Roast: Swap Worcestershire and Dijon for soy sauce, ginger, and rice wine. Add star anise and five-spice powder to braising liquid. Create a miso-sesame gravy instead of blue cheese sauce.

What Goes Well with Steakhouse Pot Roast

• Robust Red Wine Companion: Choose a bold Cabernet Sauvignon or Syrah to match the rich, hearty flavors of the steakhouse pot roast. These full-bodied wines complement the meat's deep, savory profile and stand up to the intense blue cheese gravy.
• Craft Beer Harmony: Select a robust dark porter or stout with malty undertones. These beer styles enhance the roast's smoky notes and provide a complementary depth that balances the blue cheese's tangy character.
• Elevate with Creamy Side Dish: Prepare a simple cauliflower gratin or roasted garlic mashed potatoes. These creamy accompaniments will beautifully echo the blue cheese gravy's richness while adding textural contrast to the tender pot roast.

Storage Tips to Keep Pot Roast Tasty

Store leftover pot roast in an airtight container for up to 4 days. Keep the meat and vegetables separate from the gravy to maintain texture.

Wrap pot roast tightly in freezer-safe containers or heavy-duty bags. Freeze for up to 3 months. Avoid freezing blue cheese gravy, as it may separate.

Preheat oven to 325°F. Place meat in a baking dish, add a splash of beef broth to prevent drying. Cover with foil and warm for 20-25 minutes until heated through.

Place meat and vegetables in a microwave-safe dish. Cover with a damp paper towel, heat in 30-second intervals, stirring between each to ensure even warming.

FAQs

• Why sear the roast before slow cooking?

Searing creates a flavorful crust and locks in the meat’s juices by caramelizing the exterior, which adds deep, rich flavor and helps develop a delicious brown color on the roast.

• Can I substitute the red wine in the recipe?

Yes, you can replace red wine with additional beef broth or use beef stock with a splash of balsamic vinegar to maintain the depth of flavor and acidity in the braising liquid.

• Is blue cheese necessary for the gravy?

While blue cheese adds a tangy, distinctive flavor, you can substitute with another strong cheese like sharp cheddar or gorgonzola if you prefer a different taste profile or have dietary restrictions.

Steakhouse Pot Roast with Blue Cheese Magic

• Savor Restaurant-Quality Comfort: Transform your home kitchen into a steakhouse experience with this gourmet pot roast that delivers rich, sophisticated flavors without complex techniques.
• Customize Cooking Flexibility: Choose between oven or slow cooker methods, making this recipe adaptable for busy home cooks with different schedules and kitchen setups.
• Create Crowd-Pleasing Meal: Perfectly suited for family dinners, weekend gatherings, or special occasions, this pot roast impresses guests with its tender meat and decadent blue cheese gravy.
• Master Stress-Free Cooking: Minimal active preparation and hands-off cooking allow you to enjoy the process while creating a memorable, restaurant-worthy meal that feels like a culinary achievement.

Steakhouse Pot Roast With Blue Cheese Gravy Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

• Total Time: 4 hours 20 minutes
• Yield: 10 1x

Print Recipe

Pin Recipe

Description

Hearty Steakhouse Pot Roast with Blue Cheese Gravy delivers mouthwatering comfort straight from classic American kitchens. Rich beef slow-cooked to tender perfection melts in your mouth, promising a luxurious dining experience that satisfies deep hunger and culinary cravings.

---

Ingredients

Scale 1x2x3x

Meat:

• 3.4 pounds chuck roast

Herbs and Spices:

• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 3 sprigs fresh thyme (or 1 teaspoon dried)
• 2 sprigs fresh rosemary (or 0.5 teaspoon dried)

Vegetables and Aromatics:

• 1 onion, sliced
• 4 cloves garlic, minced
• 3 large carrots, cut into chunks
• 1.5 pounds baby potatoes (or quartered Yukon Golds)

Liquids and Sauces:

• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 cup beef broth
• 0.5 cup red wine (or additional beef broth)
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic vinegar

Blue Cheese Gravy Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1.5 cups beef broth (from the pot roast)
• 0.5 cup heavy cream
• 0.5 cup crumbled blue cheese
• 0.5 teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chuck roast by patting it completely dry, then generously season with salt, pepper, garlic powder, onion powder, and smoked paprika for robust flavor complexity.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast for 3-4 minutes on each side, creating a deep golden-brown crust that locks in rich flavors.
3. Remove the roast and add onions to the same pot, cooking until they become translucent and slightly caramelized, approximately 3 minutes.
4. Introduce garlic, Worcestershire sauce, Dijon mustard, and balsamic vinegar, stirring quickly to prevent burning and develop a deep, aromatic base.
5. Pour beef broth and red wine into the pot, vigorously scraping up the browned bits from the bottom to incorporate maximum flavor.
6. Return the roast to the pot, then add fresh thyme, rosemary, whole carrots, and quartered potatoes, creating a complete one-pot meal.
7. For oven method, cover and cook at 300°F for 3½ to 4 hours. Alternatively, use a slow cooker on low for 8 hours or high for 5-6 hours until meat becomes fork-tender.
8. After cooking, carefully remove the roast and vegetables, setting them aside to rest.
9. Strain 1½ cups of the cooking liquid for the blue cheese gravy preparation.
10. In a separate saucepan, melt butter over medium heat, then whisk in flour and cook for one minute to create a roux.
11. Gradually incorporate the reserved cooking liquid, heavy cream, and blue cheese, stirring continuously until the cheese melts completely.
12. Simmer the gravy for approximately 5 minutes, allowing it to thicken and develop a rich, creamy consistency.
13. Season the gravy with freshly ground black pepper to enhance its flavor profile.
14. Slice or shred the pot roast, plate with the roasted vegetables, and generously drizzle with the luxurious blue cheese gravy.

Notes

• Choose well-marbled chuck roast for maximum tenderness and rich flavor that melts in your mouth.
• Pat meat completely dry before seasoning to ensure perfect golden-brown sear and develop deep caramelized exterior.
• Allow roast to rest at room temperature for 30 minutes before cooking to guarantee even cooking throughout.
• Experiment with alternative cheese options like gorgonzola or aged cheddar if blue cheese isn’t preferred.
• Use low and slow cooking method to break down tough muscle fibers, creating incredibly tender meat that falls apart effortlessly.
• Enhance gravy’s depth by adding a splash of bourbon or cognac during reduction for sophisticated flavor profile.
• Trim visible fat before searing to prevent excessive greasiness while maintaining succulent meat texture.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 441
• Sugar: 2 g
• Sodium: 290 mg
• Fat: 24 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 43 g
• Cholesterol: 110 mg