🥩 Braised Chuck Roast with Potatoes & Blue Cheese Gravy

Tender, juicy chuck roast cooked low and slow with Yukon gold potatoes, savory onions, and a rich blue cheese cream sauce—this oven-braised pot roast is an elevated twist on a comfort food classic. Perfect for Sunday dinner or when you’re craving something hearty and indulgent.

🛒 Ingredients

🥩 For the Roast

3–4 lb chuck roast
2 tbsp vegetable oil
1 tsp kosher salt
½ tsp coarse ground black pepper
1 yellow onion, halved and thinly sliced
8 small Yukon gold potatoes, whole
2 cups beef broth
1 tbsp Worcestershire sauce
6 sprigs fresh thyme

🧀 For the Blue Cheese Gravy

½ cup blue cheese, crumbled (divided)
½ cup heavy cream

👨‍🍳 Instructions

1. Preheat & Prep

Preheat your oven to 325°F (163°C).
Season the chuck roast on all sides with kosher salt, black pepper, and a few leaves of the fresh thyme sprigs.

2. Sear the Meat

Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
Sear the roast for 4–5 minutes per side until deeply browned. This builds flavor and locks in moisture.

3. Add Veggies & Braising Liquid

Arrange the onion slices and whole potatoes around the roast.
In a small bowl, whisk together the beef broth, Worcestershire sauce, and remaining thyme sprigs.
Pour over the roast and vegetables.

4. Braise in the Oven

Cover the Dutch oven with a lid and place on the center rack.
Braise for 3 to 3½ hours, until the roast is fork-tender and the potatoes are soft.

5. Make the Blue Cheese Gravy

Carefully remove the pot from the oven.
Discard thyme sprigs and gently remove the roast and potatoes to a plate—cover to keep warm.
Over medium-high heat, bring the braising liquid to a simmer.
Stir in ½ cup heavy cream and ⅓ cup of the blue cheese crumbles.
Whisk constantly for 6–8 minutes, until the sauce thickens into a gravy.

6. Serve

Return the roast to the pot and break it into large, rustic chunks.
Split the Yukon potatoes in half and plate them with the meat.
Spoon the blue cheese gravy generously over everything.
Finish with a sprinkle of the remaining blue cheese crumbles.

✅ Recipe Tips

Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid for best braising results.
Don't skip the sear—that crust creates deep, caramelized flavor.
If you’re not a fan of blue cheese, substitute with Gorgonzola for something milder, or skip it altogether and reduce the cream slightly.

🍽 Serving Suggestions

Serve with crusty bread to soak up the gravy.
Pair with roasted Brussels sprouts or steamed green beans for a complete meal.
A bold red wine like Cabernet Sauvignon pairs beautifully with the richness of the blue cheese.

🧊 Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
To reheat: Gently warm on the stovetop or in the oven at 325°F until heated through.

Steakhouse Pot Roast (w/ Blue Cheese Gravy)