Name: Steakhouse Pot Roast
Ingredients: 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; 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; 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.

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!

Ingredients

Scale

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.

Instructions

Step1: Prepare the Meat

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

Step2: Build the Flavor Base

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

Step3: Slow Cook the Pot Roast

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

Step4: Make the Blue Cheese Gravy

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

Step5: Serve and Enjoy!

Slice the pot roast and arrange on a platter.
Pour the creamy blue cheese gravy over the top.
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.