Steakhouse Pot Roast (w/ Blue Cheese Gravy)

Scale

For the Pot Roast:

3–4 lb chuck roast

Salt & pepper to taste

2 tbsp olive oil

1 onion, sliced

4 garlic cloves, smashed

1 cup beef broth

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar

1 tsp thyme

1 ½ lbs baby potatoes

For the Blue Cheese Gravy:

1 cup heavy cream

1/2 cup crumbled blue cheese

1 tbsp flour (optional, for thickening)

Salt & pepper to taste

Season roast with salt and pepper. Sear on all sides in hot oil until browned.

Remove roast and sauté onions and garlic in the same pot until soft.

Return roast, add beef broth, Worcestershire, balsamic, thyme, and potatoes.

Cover and cook:

Oven: 300°F (150°C) for 3–4 hours

Slow cooker: LOW for 8 hours or HIGH for 4–5

For the gravy, bring cream to a simmer in a small pan, stir in blue cheese, and melt until smooth. Add flour if needed to thicken.

Serve roast and potatoes with generous spoonfuls of the blue cheese gravy and a sprinkle of fresh herbs or extra cheese.

Find it online: https://tastychow.com/steakhouse-pot-roast-w-blue-cheese-gravy/

Archives