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
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
Instructions
- 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.
- 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.
- Remove the roast and add onions to the same pot, cooking until they become translucent and slightly caramelized, approximately 3 minutes.
- Introduce garlic, Worcestershire sauce, Dijon mustard, and balsamic vinegar, stirring quickly to prevent burning and develop a deep, aromatic base.
- Pour beef broth and red wine into the pot, vigorously scraping up the browned bits from the bottom to incorporate maximum flavor.
- Return the roast to the pot, then add fresh thyme, rosemary, whole carrots, and quartered potatoes, creating a complete one-pot meal.
- 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.
- After cooking, carefully remove the roast and vegetables, setting them aside to rest.
- Strain 1½ cups of the cooking liquid for the blue cheese gravy preparation.
- In a separate saucepan, melt butter over medium heat, then whisk in flour and cook for one minute to create a roux.
- Gradually incorporate the reserved cooking liquid, heavy cream, and blue cheese, stirring continuously until the cheese melts completely.
- Simmer the gravy for approximately 5 minutes, allowing it to thicken and develop a rich, creamy consistency.
- Season the gravy with freshly ground black pepper to enhance its flavor profile.
- 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