Steakhouse Pot Roast with Blue Cheese Gravy is an 1-pot budget meal of meltingly tender chuck roast and Yukon potatoes – tastes like a fine dining dinner!
Classic Pot Roast gets a five-star upgrade in this delicious new Pot Roast Recipe. Treat your family to a fancy Main Course that won’t break the bank!
STEAKHOUSE POT ROAST WITH BLUE CHEESE GRAVY
With this tender chuck roast smothered in rich, blue cheese gravy, there’s no need to head to an expensive steakhouse to get a restaurant quality dinner of steak and potatoes. One of the most popular steakhouse meals is a beautiful, tender steak with a blue cheese cream sauce. Served with a baked potato on the side you can easily spend a small fortune.
Steakhouse Flavors
This Steakhouse Pot Roast brings all the Ruth’s Chris-Mortons-Peter Luger flavors home with a simple chuck roast braised in onions, beef broth, and Worcestershire sauce.
The beef is seared well before braising in the oven with baby Yukon potatoes which are melt-in-your-mouth soft and fluffy with a natural buttery flavor. Since they’re left whole the baby potatoes actually have the texture of a baked potato even though it bakes in the pot with the roast. When split open they’re steamy and fluffy.
The Blue Cheese gravy is the best part! This gravy is made using the braising liquid plus heavy cream and blue cheese. It doesn’t need flour or cornstarch, just one minute of whisking and cooking, you’ll have a beautiful thick sauce.
To serve you’ll gently shred the beef then top with the blue cheese gravy, a few blue cheese crumbles and a couple of baby Yukon potatoes. Make this paired with our Morton’s Creamed Spinach recipe for the ultimate dinner.
Make Steakhouse Pot Roast Ahead
- Steakhouse Pot Roast is a great make ahead freezer meal but you want to freeze it before making the blue cheese gravy for best results. Dairy sauces separate when frozen so they are best made the day you serve them.
- To make Steakhouse Pot Roast ahead, prepare following the recipe card until the gravy step. Cool roast completely with pan liquids and freeze in a sealed container. Freeze for up to 3 months, but the best quality is 1 month.
- To serve, thaw overnight and reheat on the stove top in a large pot. Once meat and potatoes are hot, remove them. Prepare the blue cheese gravy with the pan liquids following the recipe instructions.
EASY SIDE DISH RECIPES
Spinach Gratin
Baked Mac and Cheese
Sautéed Green Beans
Roasted Broccoli
This easy dinner is started on the stove top and finished in the oven for a hands off meal you don’t have to worry about stirring. If you want to make Steakhouse Pot Roast on the stove top, place it on the back burner so it’s away from the edge since it will be cooking for a few hours. Stir every 20 minutes or so, and add more beef broth if the liquid gets too low.
Steakhouse Pot Roast is a one pan meal that is delicious served with steakhouse sides like Sautéed Green Beans and Dinner Rolls. You could also your Steakhouse Pot Roast with Sautéed Mushrooms, just like you would a New York steak! Save the extra gravy to top Mashed Potatoes for a tasty, easy next day dinner side.
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VARIATIONS ON STEAKHOUSE POT ROAST
- Meat: Use other cuts of beef in this pot roast like beef shoulder, top round, or rump roast. Try the blue cheese gravy with Prime Rib for a fancy holiday dinner! Use the liquid from your roasting instead of the beef broth and add the Worcestershire sauce, and thyme at the end in a saucepan. Once hot, add heavy cream and blue cheese as usual.
- Potatoes: You can use any potatoes in this recipe instead of Yukon gold like red potatoes, russet potatoes, or sweet potatoes. If the potatoes have thicker skin (like russet potatoes or sweet potatoes), peel and chop into large chunks.
- Veggies: Make this a heartier one-pot meal with steakhouse veggies like broccoli, cauliflower, green beans, or carrots added in. Add fresh or frozen veggies in the last 30 minutes of cooking.
- Seasonings: Refrigerate your chuck roast up to 8 hours in Steak Marinade for a more intense steak flavoring! You can also rub the roast in seasonings like garlic salt, rosemary, or white pepper before browning.
Slow Cooker Steakhouse Pot Roast
- In a large skillet over medium heat, brown seasoned chuck roast in oil, about 3-4 minutes on each side.
- Place beef, potatoes, and onions in crockpot.
- In the warm skillet (so you get beef renderings) whisk broth, Worcestershire sauce, and thyme. Pour sauce into slow cooker.
- Cover and cook on low for 7-8 hours, or high for 3-4 hours, until beef is tender.
- Remove beef and potatoes. Remove thyme and discard.
- Turn slow cooker to high heat, stir in heavy cream and ⅓ cup blue cheese crumbles, then allow to cook for 6-8 minutes, or until thickened.
- Return beef and potatoes to slow cooker and break meat into large chunks.
- Serve topped with gravy and blue cheese crumbles.
Instant Pot Steakhouse Pot Roast
- Season the chuck roast. Set Instant Pot to Sauté Function and add vegetable oil.
- Once oil is shimmering hot, brown meat on both sides for 3-4 minutes. Set aside.
- Deglaze pot with 1 cup beef broth, then whisk in remaining broth, Worcestershire sauce, and thyme.
- Turn Instant Pot to warm and add the roast back to the pot along with potatoes and onions.
- Secure lid and turn pressure valve to sealing.
- Cook on Manual High Pressure 45 minutes, release pressure naturally 10 minutes, then quick release.
- Remove meat, potatoes, and thyme. Discard thyme. Turn Instant Pot to Soup Function.
- Whisk in heavy cream and ⅓ cup blue cheese crumbles to sauce in Instant Pot, cooking for 6-8 minutes or until thick.
- Return beef to the pot and break into chunks.
- Serve pot roast over potatoes with gravy and blue cheese crumbles.
MORE POT ROAST RECIPES:
Ultimate Slow Cooker Pot Roast
Classic Pot Roast
Philly Cheesesteak Pot Roast
Slow Cooker Pot Roast Beef Stroganoff
HOW TO STORE STEAKHOUSE POT ROAST
- Serve: Steakhouse Pot Roast can be at room temperature for up to 2 hours and can be kept warm in a slow cooker for up to 4 hours.
- Store: Cool Steakhouse Pot Roast to room temperature before storing in an airtight container and refrigerate up to 3 days.
- Freeze: Place cooled Steakhouse Pot Roast in a sealed container and freeze for up to 3 months. For best results, freeze before making the blue cheese gravy, as dairy will separate during freezing.
Ingredients
- 3-4 pound 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 degrees.
- Season the chuck roast with the Kosher salt, pepper and thyme.
- Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add onions and potatoes around the roast.
- Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.
- Cover the pot with the lid and place in the oven on center rack.
- Cook, covered, for 3 - 3 ½ hours in the oven.
- Remove from the oven and remove thyme sprigs.
- Remove the potatoes and pot roast gently.
- Add in the heavy cream and ⅓ cup of the blue cheese crumbles.
- Set on stovetop on medium-high heat and whisk together, cooking for 6-8 minutes until it thickens.
- Add the beef back into the pot, break apart into large chunks.
- Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.
Nutrition
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Delicious! I added a cornstarch slurry to thicken up the gravy a bit. 🙂
Great idea Bailey and thanks for the five star review!
This gravy was amazing! This recipe was such a comfort food for anyone who’s a fan of blue cheese. Loved it.
So glad you enjoyed the recipe Steph and thanks for the five star review!
We have someone in the family allergic to bleu cheese, do you have any recommendations on a substitute?? It looks so good!
So many choices from feta to cottage cheese or gorgonzola. Some even use parmesan. It’s a “taste preference” thing for each person for sure. Let us know what you decided to use!
Everyone love this!!! Even my daughter who isn’t big on gravy. Or was simple and so flavorful. I will definitely be making this again
Great to hear Tiffany and thank you for the five star review.
Fantastic recipe! Will absolutely make again. Our potatoes to meat ratio was a bit off so may add more potatoes next time.
I actually can homemade roast beef and your blue cheese gravy has been a wonderful addition. I dump the broth out of the jar, add more broth if necessary and then add the meat and vegetables back to heat through. I have it on the table in 10 minutes with homemade bread. Thank you.
What an amazing idea Nikki! Appreciate your feedback and thanks for the five star review.
I hate pot roast, It’s probably one of my least favorite meals.However this is one of the best things i’ve ever eaten. My daughter is very picky and is not a big meat eater. she had seconds of this and asked when I was going to make it again while she was still eating her dinner.
Well that’s a win Amber! Thanks for letting us know!
This was delicious! We served it up with some garlicky greens and Italian bread with basil garlic butter and they all paired amazingly. I wish I could add a picture! This one has been in my saved recipes for quite some time now. Glad we tried it and will continue to make it again.
Sounds like the perfect dinner. Thank you for the five star review!
This recipe is fantastic!
My niece sent me this and I am so glad she did. She’s been on a pot roast kick the past few weeks and found this wonderful gem.
She made hers yesterday and I made mine today. We both agree, this recipe is now in our rotation.
The blue cheese was a surprise and oh so good.
Thank you, Jenn, for sending me the link. Aunt Cheri loves, loves, loves this!!!
Love hearing this! Thanks for the five star review.
I never leave comments but this was delicious. I added extra bleu cheese but I tasted as written and it was still good.
Sounds yummy! Thank you Amber for the five star review.
Can this be made in a crockpot?
Slow Cooker Steakhouse Pot Roast
In a large skillet over medium heat, brown seasoned chuck roast in oil, about 3-4 minutes on each side.
Place beef, potatoes, and onions in crockpot.
In the warm skillet (so you get beef renderings) whisk broth, Worcestershire sauce, and thyme. Pour sauce into slow cooker.
Cover and cook on low for 7-8 hours, or high for 3-4 hours, until beef is tender.
Remove beef and potatoes. Remove thyme and discard.
Turn slow cooker to high heat, stir in heavy cream and 1/3 cup blue cheese crumbles, then allow to cook for 6-8 minutes, or until thickened.
Return beef and potatoes to slow cooker and break meat into large chunks.
Serve topped with gravy and blue cheese crumbles.
Normally roasts don’t turn out for me for some reason but this turned out amazing! I didn’t have blue cheese crumbles so I used a little blue cheese dressing and still turned out great!
Great idea Tiffany and thanks for the five star review!
Best pot roast I ever had! My husband does not like blue cheese, I had him taste it and he loves it too! Of coarse I didn’t tell him about the blue cheese until after we ate?.
LOL. Glad you enjoyed the Pot Roast!
Hi! This looks wonderful. How might I adapt this for a slow cooker recipe? I’m mostly looking for timing?
Thanks!
As a general guideline, roast beef in a crock pot typically takes around 6-8 hours on low heat or 3-4 hours on high heat per pound. However, cooking times can vary depending on factors like the specific cut of meat, the size of the roast, and your desired level of doneness.
This looks fantastic, and I can’t wait to make it for my husband as a surprise! However, I am allergic to the type of mold in blue cheese. Do you think this might still taste good with goat cheese crumbles instead? Thanks!
Yes, I do think goat cheese crumbles will work well. Let us know what you think of the recipe!
I’m so happy that I love blue cheese. Made this just for me for New Year dinner and used your steak marinade that you linked. It’s a fabulous meal! Thank you for a delicious new favorite. Happy 2022!
Made this for Valentine’s Day dinner. It was super easy to make and is the best pot roast ever. The meat was “melt in your mouth” tender!!! I had some really good blue cheese so the cream sauce was absolutely delicious. I was out of potatoes and we couldn’t get to the store due to a snowstorm so we served the sauce over egg noodles. I also didn’t have fresh thyme so I used a couple pinches of dried thyme. I just saved this recipe so I can make it again and again. Next time I will definitely cook the potatoes because I’m sure they’ll soak up the cooking juices from the roast. This will be my go recipe to when I have blue cheese to use up. Thank you Sabrina!!!!
The egg noodles were a great substitute. Hopefully you guys are thawing out now. Stay safe!
This looks amazing, I can’t wait to try it! I have a rump roast in my freezer, could I substitute that?
Of course 🙂 Enjoy!
This looks full of flavor! Thank you for the easy recipe!
You’re welcome!
This is my kind of comfort food! The best part is that my whole family eats it and loves it!
That definitely makes dinner time easier! Thanks for the 5 star rating, Lauren.
This looks so tasty and yummy! My husband and I are going to love this! Can’t wait to make it!
Enjoy!
Hi! what other cheese is a good substitute if you don’t like blue cheese?
I would recommend feta or a crumbly cheddar cheese or you can use whatever cheese your prefer. Enjoy!
Just wondering if this would still taste good if you left out the blue cheese. I love blue cheese but the rest of my family does not.
Of course 🙂
Hi can I sub the blue cheese for another cheese? Not a fan of blue cheese would Parmesan work?
Yes, you can use another cheese. Enjoy!