This hearty pot roast is slow-cooked to perfection, leaving the meat tender and juicy. Topped with a creamy blue cheese gravy, it’s a match made in heaven!
Honestly, the blue cheese gravy takes this dish to a whole new level. I mean, who wouldn’t want a splash of creamy goodness on their roast? It’s just plain awesome! 😋
I love making this on a chilly evening; it warms up the whole house and fills my tummy with comfort! Serve it with mashed potatoes, and you’ve got a meal that everyone will enjoy!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for pot roast since it becomes tender during long cooking. If you’re looking for a lighter option, try a beef round roast or a brisket instead.
Blue Cheese: For a milder flavor, use feta or cream cheese. If you’re avoiding dairy, try a vegan cheese or simply omit the cheese in the gravy for a simpler, yet satisfying sauce.
Red Wine: It adds depth, but if you prefer not to use alcohol, just stick with additional beef broth. Apple cider vinegar can also work for a tangy touch!
Potatoes: Baby potatoes are great, but feel free to swap in carrots or parsnips for different flavor and texture. They cook well alongside the roast too!
How Do You Ensure the Pot Roast is Perfectly Tender?
The secret to tender pot roast is low and slow cooking. Braising the meat in liquid at a low temperature breaks down the tough fibers in the beef. Here’s how to do it right:
- Start by searing the roast to enhance flavor. Browning the outside adds depth!
- Use plenty of liquid. Your roast should be partially submerged for even cooking.
- Cover the pot tightly while it’s in the oven to keep moisture in.
- Be patient. Cook it for at least 3 hours, checking for tenderness. If it’s easy to shred, you’ve got it!
Also, don’t skip resting the roast covered with foil after it’s done. This lets the juices redistribute, making each bite juicy and flavorful!
Steakhouse Pot Roast with Blue Cheese Gravy
Ingredients You’ll Need:
For the Pot Roast:
- 3 to 4 pounds beef chuck roast
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can be replaced with additional beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 pound baby potatoes, halved or quartered if large
For the Blue Cheese Gravy:
- 4 ounces blue cheese, crumbled
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious pot roast needs about 20 minutes of hands-on prep time, and then you’ll let it cook in the oven for around 3 hours. So, plan for a total of about 3 hours and 20 minutes to enjoy this hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This will ensure the roast cooks evenly and comes out tender.
2. Prepare the Roast:
Generously season the beef chuck roast with salt and pepper on all sides. Don’t be shy with the seasoning; it really enhances the flavor!
3. Sear the Meat:
In a large oven-safe Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Once hot, carefully add the roast and sear it on all sides until beautifully browned—this should take about 3-4 minutes per side. Then, remove the roast and set it aside.
4. Sauté the Vegetables:
In the same pot, add the sliced onion and cook until softened and starting to brown, around 5 minutes. Add the minced garlic and cook for another minute, stirring frequently until fragrant.
5. Make the Sauce:
Stir in the tomato paste and cook for about a minute. If you’re using red wine, pour it in now to deglaze the pot, scraping up any tasty browned bits stuck on the bottom. Let it cook until the liquid is reduced by half, which takes about 4-5 minutes.
6. Combine All Ingredients:
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf to the pot. Stir everything together until well combined.
7. Braise the Roast:
Return the roast to the pot, spoon some of the liquid over the top, then cover with a lid. Place it in the preheated oven and braise for about 3 hours, or until the meat is tender and shreds easily with a fork.
8. Cook the Potatoes:
About 45 minutes before the roast is finished, add the baby potatoes around the roast in the pot. They’ll soak up all those delicious flavors while cooking!
9. Finish the Roast:
Once done, carefully remove the roast and potatoes from the pot and tent them with foil to keep warm.
10. Make the Gravy:
Strain the cooking liquid into a saucepan (discard the bay leaf). Bring it to a simmer over medium heat and reduce slightly if needed. Then lower the heat and stir in the heavy cream, butter, and crumbled blue cheese until well combined. Keep stirring until the cheese is melted and the gravy is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.
11. Slice and Serve:
Finally, slice or shred the pot roast and serve it topped with the luscious blue cheese gravy alongside the tasty potatoes. Don’t forget to garnish with fresh parsley for a pop of color!
Enjoy your steakhouse-style pot roast with a rich, tangy blue cheese gravy that perfectly complements the tender beef and roasted potatoes!
Can I Use a Different Cut of Meat?
Absolutely! If you prefer, you can use a beef round roast or brisket instead of chuck roast. Keep in mind that cooking times may vary slightly since different cuts have different tenderness levels.
What Should I Do If I Don’t Have Red Wine?
No worries! You can simply replace the red wine with additional beef broth for a great depth of flavor. Alternatively, apple cider vinegar or even grape juice can provide a hint of acidity without the alcohol.
Can I Prepare This Pot Roast in a Slow Cooker?
Yes, you can! Sear the roast and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for about 4-5 hours until the meat is tender. Add the baby potatoes for the last 1.5 hours of cooking.
How Should I Store Leftover Pot Roast?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally, and add a splash of broth or water if needed to keep it moist.