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Steakhouse Pot Roast with Blue Cheese Gravy

Tender, slow-cooked chuck roast with rich blue cheese gravy, elevated comfort food perfect for special dinners and family gatherings.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pot Roast
  • 3-4 pound chuck roast well-marbled
  • 2 tbsp vegetable oil
  • 1 large onion cut into wedges
  • 4 carrots cut into 2-inch pieces
  • 1 pound small potatoes halved
  • 8 ounces mushrooms quartered
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
Blue Cheese Gravy
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups reserved cooking liquid
  • 0.5 cup heavy cream
  • 4 ounces blue cheese crumbled
  • 1 tbsp Worcestershire sauce
  • fresh chives for garnish
  • salt and black pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Whisk
  • Fine mesh strainer

Method
 

  1. Preheat oven to 325°F (163°C). Season chuck roast generously with salt and pepper, let come to room temperature for 30 minutes.
  2. Heat oil in Dutch oven over medium-high heat. Sear roast on all sides until deeply browned, 4-5 minutes per side. Remove and set aside.
  3. Add onions to same pot, cook 3-4 minutes until softened. Add garlic and tomato paste, cook 1 minute until fragrant.
  4. Pour in red wine to deglaze, scraping up browned bits. Simmer 2-3 minutes to reduce slightly.
  5. Return roast to pot, add beef broth, bay leaves, thyme, and rosemary. Liquid should come halfway up roast sides.
  6. Cover tightly and transfer to oven. Cook 2.5-3 hours until fork-tender.
  7. Add carrots, potatoes, and mushrooms around roast during last hour of cooking.
  8. Remove roast and vegetables to serving platter, tent with foil, rest 15 minutes.
  9. Strain cooking liquid, reserve 2 cups for gravy. Melt butter in same pot, whisk in flour, cook 2 minutes.
  10. Gradually whisk in reserved liquid and cream, simmer until thickened, about 5 minutes.
  11. Remove from heat, stir in blue cheese and Worcestershire until smooth. Season with salt and pepper.
  12. Slice roast against grain, serve with vegetables and blue cheese gravy. Garnish with fresh chives.

Notes

For best results, choose a chuck roast with good marbling. The roast can be prepared a day ahead and reheated gently. Blue cheese gravy can be thinned with additional cooking liquid if too thick.