Pot Roast Blue Cheese Gravy (Printable Version)
Succulent chuck roast slow-cooked with carrots, onions, herbs, and topped with creamy blue cheese gravy.
# Ingredients Required:
→ Meat and Vegetables
01 -
1.4 to 1.8 kg well-marbled chuck roast
02 -
3 large carrots, chopped
03 -
2 medium onions, chopped
04 -
3 cloves garlic, minced
→ Liquids and Broth
05 -
960 ml beef broth
→ Gravy Ingredients
06 -
60 g butter
07 -
24 g all-purpose flour
08 -
113 g crumbled blue cheese
→ Herbs and Seasonings
09 -
2 sprigs fresh rosemary
10 -
2 sprigs fresh thyme
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
30 ml cooking oil (for searing)
# Guide to Cooking:
01 -
Pat the chuck roast dry and season generously with salt and pepper. Heat cooking oil in a heavy skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned to seal in juices and develop a flavorful crust.
02 -
Remove the roast and add chopped onions, carrots, and minced garlic to the same pot. Sauté until softened and beginning to caramelize, scraping up browned bits for added depth.
03 -
Pour in beef broth, scraping the bottom to release all flavorful bits. Add fresh rosemary and thyme sprigs, then return the roast to the pot. Bring to a gentle simmer.
04 -
Cover the pot and transfer to a preheated oven at 165°C or keep simmering gently on the stove. Cook for 3 to 4 hours until fork-tender and richly infused with flavors.
05 -
Remove roast and vegetables. In a separate saucepan, melt butter and whisk in flour to form a roux. Gradually add cooking liquid from the pot, whisking until smooth and thickened. Stir in crumbled blue cheese until melted and creamy, avoiding overheating to prevent bitterness.
06 -
Slice or shred the roast, plate with cooked vegetables, and spoon blue cheese gravy generously over the top for a rich finish.
# Extra Suggestions:
01 -
For optimal tenderness, cook the roast low and slow until the meat is easily pierced with a fork.