Steakhouse Pot Roast

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There’s nothing as satisfying as an rich slow-cooked, slow-cooked pot roast that brings comfort to your table. No matter if you’re a lover traditional steakhouse flavours or searching to cook a meal that offers tender, fall-apart meat and the rich blue cheese gravy the steakhouse Pot Roast and Blue Cheese gravy is the perfect dish for you.

In this article we’ll guide you through the step-by-step procedure to make this delicious beef roast. It will also include cooking tips, nutrition information and storage hacks that are expertly designed by experts.

Let’s begin creating the most delicious recipe for pot roast you’ll ever make!

Ingredients for Steakhouse Pot Roast

For the Pot Roast:

• 3 lbs chuck roast (or brisket for extra flavor)
• 2 Tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 Cup of red wine (optional for added flavor)
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 teaspoon dry thyme
• 3 large carrots, chopped
• 2. stalks of celery and chopped
• 2 lbs baby potatoes, halved

For the Blue Cheese Gravy:

• 2 tbsp butter
• 2 tablespoons All-purpose Flour
• 2 cups pot roast drippings
• 1/2 cup blue cheese crumbled
• 1 Cup thick cream
• 1/2 tsp black pepper

Substitutions & Dietary Adjustments:

• Change the the blue cheese to cheddar or parmesan for those who prefer a less sour flavor.
• Utilize Cornstarch as an alternative to flour to provide an gluten-free solution.
• Alternate the heavy cream with Greek yogurt to make a lighter gravy.

How to Make Steakhouse Pot Roast with Blue Cheese Gravy

Step1: Prepare the Meat

1. Make sure to pat the chuck roast dry using the help of paper towels to get rid of any excess moisture.
2. Season well with salt black pepper, salt, and Smoked spice paprika.
3. Heating olive oil in the large Dutch oven on medium-high temperature.
4. Sear the steak in the oven for 3-4 minutes on each on each side to golden-brown.

Step2: Build the Flavor Base

1. Remove the meat and set it aside.
2. In the same pan cook garlic and onions until they are fragrant.
3. Incorporate tomatoes paste to cook one minute to increase the flavor.
4. Incorporate some red wine (if you are using) and allow it to decrease to half.

Step3: Slow Cook the Pot Roast

1. Return the beef back to the pot, and include stew beef, Worcestershire sauce celery, carrots, thyme as well as potatoes.
2. Cover and cook over low until 3 – 4 minutes (or until forks are tender).

Step4: Make the Blue Cheese Gravy

1. In a saucepan, melt butter over medium heat.
2. Mix into the flour to cook about 1 min till golden.
3. Slowly gradually add the drippings of a pot roast while whisking continuously.
4. Incorporate heavy cream, blue cheese until it is smooth.

Step5: Serve and Enjoy!

1. Slice the roast in half and place it on a platter.
2. Serve over the rich blue cheese gravy onto the dish.
3. Serve with the crusty bread or potato mash to make a complete dinner.

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Helpful Tips for the Best Pot Roast

• Make sure you use a well-marbled slice: Chuck roast has the highest fat-to-meat ratio to ensure tenderness.
• Sear prior to slow cooking This seals in moisture and increases the intensity of flavor.
• The pan is deglazed Scrape any bits that have browned with alcohol or broth to enhance the flavor.
• Slow cook at low temperature This will allow the beef to be extremely tender.

Serving Suggestions for Steakhouse Pot Roast

The traditional steakhouse style pot roast is perfect with:

• Garlic-mashed potatoes to make a delicious side dish.
• Green beans that have been seasoned with butter for a refreshing balance.
• warm Dinner rolls to soak up the gravy’s richness.
• The roasting of Brussels sprouts to add crunch.

Nutritional Information

Per Serving:

• Calories: 520
• Protein: 45g
• Carbohydrates: 30g
• Fats: 28g
• Sodium: 820mg

This recipe offers the perfect protein-rich food loaded with vital nutrients such as zinc and iron.

Storage and Leftovers for Steakhouse Pot Roast

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze Then freeze it inside the tightly sealed, airtight container for up to 3 months.
• Reheat Heat within a saucepan with a low-heat and add the broth in a small amount to keep it smoky.

Frequently Asked Questions (FAQs)

1. Do I have to make this in the slow cooker?

Yes! First, you need to sear the beef and cook it at low for about 8 hours or on high for about 4-5 hours..

2. What’s the best wine to go with roasting?

An Dry red wine such as Cabernet Sauvignon or Merlot enhances the richness of the meat.

3. Can I use a different cheese?

Absolutely! Gorgonzola (or cheddar) works great if not a big fan Blue cheese.

4. How can I thicken the gravy with no flour?

Make use of the cornstarch in combination with water to thicken it for an alternative to gluten-free.

Related Recipes for Pot Roast Lovers

If you like this recipe, take a look at these tasty recipes from the OptimalRecipes website:

• Cheesy Beef and Potato Casserole – Easy Dinner Recipe
• Cheesy Beef and Noodles Skillet – Easy Family Dinner
• Scallion Chicken Recipe – Easy & Delicious Dinner IdeaPrint
  

  Steakhouse Pot Roast

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  • Author: Paula jannet

  Print Recipe

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  Description

  There’s nothing quite like a rich, slow-cooked pot roast to bring comfort to the dinner table. Whether you’re a fan of classic steakhouse flavors or looking for a dish that delivers tender, fall-apart beef with a creamy blue cheese gravy, this Steakhouse Pot Roast with Blue Cheese Gravy is the perfect recipe for you.

  In this guide, we’ll take you through a step-by-step process to create this mouthwatering beef roast, including helpful cooking tips, nutritional information, and expert storage hacks.

  Let’s get started on making the best pot roast recipe you’ll ever try!

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  Ingredients

  Scale 1x2x3x

  For the Pot Roast:

  • 3 lbs chuck roast (or brisket for extra flavor)
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 1 cup red wine (optional, for enhanced flavor)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 lbs baby potatoes, halved

  For the Blue Cheese Gravy:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups pot roast drippings
  • ½ cup crumbled blue cheese
  • ½ cup heavy cream
  • ½ tsp black pepper

  Substitutions & Dietary Adjustments:

  • Swap blue cheese for Parmesan or cheddar if you prefer a milder taste.
  • Use cornstarch instead of flour for a gluten-free option.
  • Replace heavy cream with Greek yogurt for a lighter gravy.

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  Instructions

  Step1: Prepare the Meat

  1. Pat the chuck roast dry with paper towels to remove excess moisture.
  2. Season generously with salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the beef for 3–4 minutes per side until golden brown.

  Step2: Build the Flavor Base

  1. Remove the beef and set it aside.
  2. In the same pot, sauté onions and garlic until fragrant.
  3. Stir in tomato paste and cook for 1 minute to enhance the flavor.
  4. Pour in red wine (if using) and let it reduce by half.

  Step3: Slow Cook the Pot Roast

  1. Return the beef to the pot and add beef broth, Worcestershire sauce, thyme, carrots, celery, and potatoes.
  2. Cover and cook on low heat for 3–4 hours (or until fork-tender).

  Step4: Make the Blue Cheese Gravy

  1. In a saucepan, melt butter over medium heat.
  2. Whisk in flour and cook for 1 minute until golden.
  3. Slowly add pot roast drippings, whisking constantly.
  4. Stir in blue cheese and heavy cream until smooth.

  Step5: Serve and Enjoy!

  1. Slice the pot roast and arrange on a platter.
  2. Pour the creamy blue cheese gravy over the top.
  3. Serve with crusty bread or mashed potatoes for a complete meal.

  Notes

  • Use a well-marbled cut: Chuck roast has the best fat-to-meat ratio for tenderness.
  • Sear before slow cooking: This locks in moisture and enhances depth of flavor.
  • Deglaze the pan: Scrape up any browned bits with wine or broth to intensify taste.
  • Slow cook on low heat: This allows the beef to become ultra-tender.