Imagine a dish so tender it falls apart with the gentlest touch, so rich and flavorful that it transforms an ordinary dinner into a gourmet experience. This Steakhouse Pot Roast with Blue Cheese Gravy isn't just a meal - it's a culinary journey that will have your family and friends begging for seconds. Prepare to elevate your home cooking with this restaurant-quality recipe that combines the robust flavors of perfectly seared beef with the tangy, creamy punch of blue cheese gravy.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 1 cup beef broth
- 1/2 cup blue cheese, crumbled
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Slice the onion and mince the garlic. Crumble the blue cheese and set it aside for later use.
- Season the beef chuck roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, sear the beef chuck roast for about 4-5 minutes on each side, until it develops a rich, brown crust. This step is crucial for building flavor.
- Once the roast is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
- Pour in the beef broth, scraping the bottom of the skillet to release any browned bits. This adds depth to your gravy. Bring the broth to a simmer.
- Return the seared chuck roast to the skillet, ensuring it is partially submerged in the broth. Cover the skillet with a lid or transfer everything to a slow cooker set on low heat.
- Cook the roast for approximately 4 hours, or until the meat is fork-tender. If using a slow cooker, you may want to check the roast after 3 hours to ensure it is not overcooking.
- Once the roast is done, carefully remove it from the skillet or slow cooker and place it on a cutting board. Let it rest for about 10 minutes before slicing.
- While the roast is resting, return the cooking liquid to the heat. Stir in the crumbled blue cheese, allowing it to melt and incorporate into the broth, creating a creamy gravy. Taste and adjust seasoning with additional salt and pepper if necessary.
- Slice the pot roast against the grain into thick slices. Serve the meat on plates, generously drizzled with the blue cheese gravy.
- Pair the steakhouse pot roast with your favorite sides, such as mashed potatoes or roasted vegetables, and enjoy your hearty meal!
Tips
- Choose the Right Cut: Always use beef chuck roast for the most tender and flavorful results. Look for marbling, which ensures juiciness.
- Searing is Crucial: Take time to properly brown the meat. This step develops deep, complex flavors that will make your pot roast extraordinary.
- Low and Slow is the Way to Go: Patience is key. Cooking the roast at a low temperature for several hours breaks down tough connective tissues, creating melt-in-your-mouth meat.
- Blue Cheese Gravy Hack: Add the blue cheese at the very end to prevent separation and maintain a smooth, creamy texture.
- Let it Rest: Always let the meat rest for 10-15 minutes after cooking to allow juices to redistribute, ensuring each slice is moist and delicious.
- Make Ahead Friendly: This recipe actually tastes even better the next day, so don't hesitate to prepare it in advance for stress-free entertaining.
Nutrition Facts
Calories: 385kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 107mg
