What cut of beef is best for this Tender Pot Roast with Blue Cheese Gravy Recipe?

Chuck roast is my favorite because it’s well-marbled, which means it stays tender and juicy after slow cooking. Other braising cuts like brisket or shoulder roast can also work nicely.

Can I make the blue cheese gravy without cream?

Yes, although the cream adds a silky texture to the gravy, you can substitute it with whole milk or a dairy-free milk alternative. Keep in mind the sauce might be thinner and less rich.

How do I prevent the gravy from breaking when adding blue cheese?

Add the blue cheese gradually while whisking constantly over medium heat. Avoid boiling the gravy once cheese is added, as this can cause it to separate. Stir gently and keep the heat moderate.

Can I cook this pot roast in a slow cooker or Instant Pot?

Absolutely! For slow cooker, brown the roast first, then cook on low for 8 hours with the same ingredients. In an Instant Pot, use the sauté function to brown, then pressure cook for about 60-70 minutes. Adjust potatoes cooking time as needed.

Pot Roast with Blue Cheese - Cozy & Flavorful Comfort Food

Description

This Steakhouse Pot Roast with Blue Cheese Gravy is a hearty, comforting meal featuring a tender 3-4 pound chuck roast slow-cooked with Yukon gold potatoes and aromatic thyme. Finished with a rich, creamy blue cheese gravy, this dish is perfect for a satisfying dinner that combines robust flavors and melt-in-your-mouth textures.

Ingredients

Scale

Meat and Seasonings

3-4 pound chuck roast
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
6 sprigs fresh thyme

Vegetables

1 yellow onion, halved and thinly sliced
8 small Yukon gold potatoes

Liquids & Sauces

2 tablespoons vegetable oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1/2 cup heavy cream

Cheese

1/2 cup blue cheese, crumbled

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Instructions

Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the pot roast.
Season the Roast: Season the chuck roast evenly with kosher salt, coarse ground black pepper, and tuck in the fresh thyme sprigs to infuse flavor during cooking.
Sear the Roast: Heat the vegetable oil in a heavy pan until it ripples and is hot. Add the roast and brown it deeply for 4-5 minutes on each side to develop a rich crust and enhance flavor.
Add Vegetables: Arrange the sliced onions and small Yukon gold potatoes around the browned roast in the pan or roasting pot.
Mix and Add Liquid: Combine the beef broth and Worcestershire sauce with the thyme sprigs and pour this mixture into the pot around the roast and vegetables.
Roast Covered: Cover the pot with a lid and place it on the center rack of the preheated oven. Cook covered for 3 hours and 45 minutes until the beef is tender and potatoes are cooked through.
Prepare Gravy: Remove the pot from the oven and take out the thyme sprigs. Gently remove the roast and potatoes to a serving dish. Pour the cooking liquid into a saucepan on the stovetop over medium-high heat. Whisk in heavy cream and 1/3 cup of the crumbled blue cheese. Cook for 6-8 minutes, stirring frequently, until the gravy thickens.
Finish and Serve: Return the beef to the thickened gravy and break it into large chunks. Serve the beef chunks and potatoes in bowls, spoon the blue cheese gravy over, and sprinkle the remaining blue cheese on top for a delicious finish.

Notes

For extra tenderness, let the roast rest covered for 15 minutes after removing from the oven before slicing.
If blue cheese is too strong for you, substitute with a milder cheese like Gorgonzola or omit for a lighter gravy.
Use a heavy-duty roasting pan or Dutch oven for even cooking and better heat retention.
The Yukon gold potatoes can be replaced with baby red potatoes or fingerlings for a similar texture.
Make sure to brown the meat well to develop deeper flavors in the final dish.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg