Description
A warm, comforting dish featuring tender, slow-cooked beef complemented by a rich, creamy blue cheese gravy.
Ingredients
Scale
- 3–4 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion, halved and thinly sliced
- 8 small Yukon gold potatoes
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 6 sprigs fresh thyme
- 1/2 cup blue cheese, crumbled
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F.
- Season the chuck roast generously with kosher salt, black pepper, and thyme.
- Heat vegetable oil in a large oven-safe pan over medium-high heat until shimmering.
- Place the roast in the hot oil and sear for 4-5 minutes on each side until deeply browned.
- Add sliced onions and Yukon gold potatoes around the roast.
- Combine beef broth, Worcestershire sauce, and remaining thyme in a bowl, then pour over the roast.
- Cover with a lid or aluminum foil and transfer to the oven; cook for about 3 to 3.5 hours until fork-tender.
- Remove from the oven, discard thyme, and lift out the potatoes and roast.
- Pour the pan juices into a saucepan, stir in heavy cream and blue cheese; whisk until thickened (6-8 minutes).
- Serve in bowls with halved potatoes and drizzle with blue cheese gravy.
Notes
For a richer sauce, consider adding more blue cheese. Allow the meat to rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg