Steakhouse Pot Roast With Blue Cheese Gravy
User Reviews
5
Steakhouse Pot Roast With Blue Cheese Gravy
Description
This recipe for Steakhouse Pot Roast With Blue Cheese Gravy begins with seasoning and browning a 3-4 pound chuck roast to develop a flavorful crust. Onions, Yukon gold potatoes, and fresh thyme accompany the meat in the pot. The roast simmers gently in a broth seasoned with Worcestershire sauce for 3 to 3.5 hours, ensuring the meat becomes tender and the potatoes cook through.
After slow cooking, the roast and potatoes are removed, and a gravy is prepared by combining heavy cream and crumbled blue cheese into the flavorful cooking juices. This gravy thickens on the stovetop, marrying the creamy texture with the sharp, distinctive taste of blue cheese. The beef is returned to the pot in large chunks and served alongside halved potatoes covered generously with the rich blue cheese gravy, garnished with remaining blue cheese crumbles.
The dish stands well on its own as a bold, satisfying meal. The creamy and tangy gravy adds a gourmet touch to a classic pot roast, and the slow cooking develops deep flavors and tender textures throughout the beef and vegetables.
Ingredients
- 3-4 pound chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 1 yellow onion , halved and thinly sliced
- 8 small potato Yukon gold variety
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 6 prigs thyme fresh
- 1/2 cup blue cheese , crumbled
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add onions and potatoes around the roast.
- Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.
- Cover the pot with the lid and place in the oven on center rack.
- Cook, covered, for 3 - 3 1/2 hours in the oven.
- Remove from the oven and remove thyme sprigs.
- Remove the potatoes and pot roast gently.
- Add in the heavy cream and 1/3 cup of the blue cheese crumbles.
- Set on stovetop on medium-high heat and whisk together, cooking for 6-8 minutes until it thickens.
- Add the beef back into the pot, break apart into large chunks.
- Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 39g | 78% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 144mg | 48% |
| Sodium | 807mg | 34% |
| Potassium | 1387mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 36mg | 40% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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