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Pot Roast with Blue Cheese Gravy

Pot Roast with Blue Cheese Gravy
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Pot Roast with Blue Cheese Gravy is a rich and comforting dish that elevates the classic slow-cooked beef roast with a creamy, tangy blue cheese-infused gravy. This hearty meal features tender, melt-in-your-mouth chuck roast braised in beef broth with aromatics and fresh herbs, finished with a luscious blue cheese gravy that adds bold complexity. Perfect for cozy family dinners or special occasions, it pairs beautifully with a variety of sides and offers flexible variations to suit different tastes and dietary needs.

Ingredients

Scale

Main Ingredients

  • 3 to 4 lbs chuck roast, well-marbled
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 4 oz crumbled blue cheese
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 sprigs fresh thyme or rosemary
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Season and Sear the Roast: Begin by generously seasoning the chuck roast with salt and pepper. Heat a heavy-bottomed pan or Dutch oven over medium-high heat and sear the roast on all sides until a deep golden crust forms. This locks in flavorful juices and adds richness to the final dish.
  2. Sauté Aromatics: Remove the roast temporarily and sauté the chopped onions and minced garlic in the same pan, stirring until softened and fragrant to build the flavor base for the gravy.
  3. Deglaze and Braise: Pour in the beef broth to deglaze the pan, scraping up all browned bits from the bottom for extra flavor. Return the roast to the pot with fresh herbs, cover, and simmer gently on low heat for 3 to 4 hours, or until the meat is tender and falls apart easily.
  4. Prepare Blue Cheese Gravy: After the roast is cooked, remove it and keep warm. Strain the cooking liquid and return it to the pan. Whisk in butter and flour to make a roux, cooking until smooth and bubbling. Gradually add crumbled blue cheese, stirring until melted and smooth to create a creamy, luscious gravy. To prevent curdling, add the cheese after the gravy has thickened and the heat is off or very low.
  5. Serve and Enjoy: Slice the pot roast and spoon generous amounts of the blue cheese gravy over the top. Serve with your favorite sides such as mashed potatoes or roasted vegetables, and garnish with freshly chopped parsley or chives for a fresh herbal note.

Notes

  • Choose the right cut: Chuck roast or brisket works best for slow cooking due to their marbling and toughness that breaks down beautifully.
  • Don’t skip searing: Browning the meat adds depth and richness to the overall flavor.
  • Cook low and slow: Maintain low heat and slow cooking to achieve tender, fall-apart beef.
  • Add blue cheese last: To avoid curdling, stir in the blue cheese after the gravy thickens and the heat is turned off or set very low.
  • Use fresh herbs: Thyme or rosemary add aromatic brightness that complements the dish.
  • Variations: Substitute beef with portobello mushrooms or jackfruit for a vegetarian version; add spice with crushed red pepper flakes; try different blue cheeses like gorgonzola or Roquefort for flavor variations; or use a slow cooker for convenience.
  • Storage: Refrigerate leftovers up to four days in an airtight container or freeze up to three months.
  • Reheating: Reheat gently on the stove with a splash of broth or water to keep gravy smooth.

Nutrition

Keywords: pot roast, blue cheese gravy, slow cooked beef, comfort food, hearty dinner, blue cheese sauce, braised beef, cozy meal

Find it online: https://homemademealz.com/pot-roast-with-blue-cheese-gravy/