Pot Roast with Blue Cheese

This pot roast with blue cheese gravy is the ultimate comfort meal for weekend dinners or special occasions that call for something rich and satisfying. The slow-cooked beef becomes fall-apart tender while the blue cheese gravy adds a surprising tangy creaminess that elevates the whole dish.

I first made this dish on a chilly Sunday and it quickly became a favorite for holiday gatherings because it feels fancy but is so easy to prepare.

Ingredients

• Chuck roast: is well marbled and perfect for slow cooking allowing the connective tissue to melt for tender results
• Carrots and onions: add sweetness and body to the cooking liquid which becomes the base of the gravy
• Garlic: lends aromatic depth choose fresh bulbs for the best punch
• Beef broth: must be rich& homemade or low sodium store-bought work well for control over salt
• Fresh rosemary and thyme: bring herby fragrance that brightens the intense roast flavors
• Butter and all-purpose flour: combine to make a classic roux that thickens the gravy smoothly
• Crumbled blue cheese: melts into the sauce for creamy tang, select a good quality cheese with robust flavor
• Cooking oil: for searing locks in juices and creates a savory crust on the meat

Instructions

Prepare and Sear the Roast:

Pat your chuck roast dry with paper towels then season all over generously with salt and black pepper. Heat cooking oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Place the roast in the pan and brown on all sides. This step is critical to develop a crust that seals in juices and builds flavor in the final dish. Take your time and do not rush this stage.

Sauté Vegetables and Build Flavor:

Remove the roast from the pot and add chopped onions, carrots, and minced garlic to the same pan. Cook over medium heat until the vegetables soften and start to caramelize slightly. Stir often and scrape up any browned bits stuck to the bottom as they hold concentrated flavor. This aromatic base is key to a deep tasting stew.

Deglaze and Add Broth:

Pour beef broth into the pot while scraping the bottom with a wooden spoon to lift all the fond (browned bits). Add fresh rosemary and thyme sprigs to infuse herbaceous notes. Gently nestle the seared roast back into the pot ensuring it is somewhat submerged in the liquid. Bring everything to a gentle simmer.

Slow Cook the Roast:

Cover your pot and transfer it to a preheated oven set to 325 degrees Fahrenheit or keep it on the stovetop at a low simmer. Cook the roast slowly for three to four hours until the meat is tender enough to shred with a fork. This slow cooking method melts connective tissue making the beef juicy and soft.

Make the Blue Cheese Gravy:

Once the roast and vegetables are removed, set them aside covered to keep warm. In a separate saucepan, melt butter over medium heat and gradually whisk in flour to make a smooth roux. Slowly add the cooking liquid from the pot, whisking constantly until the gravy thickens. Reduce heat low and fold in the crumbled blue cheese until melted and creamy. Avoid overheating as blue cheese can turn bitter if cooked too long.

Serve and Enjoy:

Carve or shred the roast and plate it with the cooked vegetables. Spoon the blue cheese gravy generously over the top for an indulgent finish you and your guests will love.

One Thanksgiving, my family was initially hesitant about blue cheese gravy, but it quickly won everyone over and has become a requested tradition every year.

Storage tips

Store leftover roast and vegetables in airtight containers in the refrigerator for up to four days. Keep the gravy separate and gently rewarm over low heat whisking to restore creaminess without breaking. This also freezes well if you want to batch cook and thaw on busy nights.

Ingredient swaps

Swap rosemary and thyme for sage and bay leaf if you prefer different herbal notes. Use gorgonzola or Roquefort for the gravy if you want another blue cheese variety. For flour alternatives use cornstarch slurry but add gradually to avoid lumps.

Serving ideas

Serve this pot roast with creamy mashed potatoes or buttered egg noodles. Roasted root vegetables or a simple green salad complement the richness perfectly. A glass of full-bodied red wine pairs wonderfully with the beef and blue cheese.

This pot roast with blue cheese gravy makes every gathering feel special and comforting with minimal fuss.

Frequently Asked Recipe Questions

→ What cut of meat works best for this dish?

Chuck roast is ideal because of its well-marbled fat, which breaks down during slow cooking to create tender, juicy meat with rich flavor.

→ How long should the roast cook to become tender?

Simmer or bake the roast for 3 to 4 hours at a low temperature until the meat easily pulls apart with a fork.

→ What is the purpose of searing the meat before cooking?

Searing locks in juices and develops a caramelized crust that adds depth and complexity to the finished dish.

→ Can the blue cheese gravy be prepared ahead of time?

Yes, the gravy can be made shortly before serving and gently reheated to maintain its creamy texture without bitterness.

→ Which herbs enhance the flavor of the roast?

Fresh rosemary and thyme sprigs provide aromatic, earthy notes that complement the meat and vegetables perfectly.