Steakhouse Pot Roast

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

In this tutorial we’ll walk you through step-by-step how to make this delicious beef roast. We’ll also provide cooking tips, nutritional info 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 that has been crumbled
• Half Cup thick cream
• 1/2 tsp black pepper

Substitutions & Dietary Adjustments:

• Switch Blue cheese to cheddar or parmesan If you prefer a more mild flavor.
• Make use of Cornstarch as an alternative to flour to get an gluten-free solution.
• Use a substitute for thick cream with Greek yogurt for a light 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 newspaper towels to get rid of any excess moisture.
2. Sprinkle generously with salt black pepper, salt and Smoked the paprika.
3. Heating olive oil in an enormous 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 beef and place it aside.
2. In the same pan cook garlic and onions until they are fragrant.
3. Incorporate tomatoes paste then cook it for one minute to intensify the flavor.
4. Incorporate some red wine (if you are using) and allow it to decrease by a half.

Step3: Slow Cook the Pot Roast

1. Return the beef back to the pot, and include stew beef, Worcestershire sauce celery, carrots, thyme along with potatoes.
2. Cover and cook over low up to 3-4 minutes (or until the fork is tender).

Step4: Make the Blue Cheese Gravy

1. In a saucepan, melt butter over medium heat.
2. Mix into the flour to cook one minute till golden.
3. Slowly slowly add the drippings from a pot roast and whisk continuously.
4. Mix in the heavy cream and blue cheese until it is smooth.

Step5: Serve and Enjoy!

1. Slice the roast in half and set it out on a plate.
2. Serve your rich blue cheese gravy onto the dish.
3. Serve with crispy bread or potato mash to complete the dinner.

Helpful Tips for the Best Pot Roast

• Make sure to use a well-marbled cut: Chuck roast has the highest fat-to-meat ratio to ensure tenderness.
• Sear prior to slow cooking This helps to lock in moisture and improves the intensity of flavor.
• Remove the skillet from heat Scrape off any bits that have browned with wine or broth for a stronger flavor.
• Slow cook at low temperature This allows the meat to soften up.

Serving Suggestions for Steakhouse Pot Roast

Pot roast that is traditional steakhouse style pot roast goes well with:

• Garlic-mashed potatoes to make a delicious side dish.
• Green beans fried to create a new balance.
• warm Dinner rolls to absorb the rich gravy.
• A roast of Brussels sprouts to give them a crunch.

Nutritional Information

Per Serving:

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

This recipe offers an protein-rich dish 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 You can freeze within an tightly sealed, airtight container for up to 3 months.
• Reheat Heat within a saucepan on low heat and add the broth in a small amount to keep it smoky.

Frequently Asked Questions (FAQs)

1. Can this be made in the slow cooker?

Yes! The beef should be seared first and cook it at low for about 8 hours or high for 4-5 hours..

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

The addition of a trocken 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 my 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 are a fan of this recipe, make sure to check out 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 Idea Print
  

  Steakhouse Pot Roast

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  • Author: Louisa Jannet

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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.