This Steakhouse Pot Roast balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Steakhouse Pot Roast captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Steakhouse Pot Roast becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
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
PREPARATION STEPS
Preheat your oven to 325°F (165°C).
Season the chuck roast with kosher salt, black pepper, and thyme.
Add the vegetable oil to a pan and heat until it ripples. Brown the roast on each side for 4-5 minutes, ensuring a deep, rich color.
Add the sliced onions and potatoes around the roast in the pan.
Mix together the beef broth, Worcestershire sauce, and thyme. Pour it into the pot.
Cook, covered, in the oven for 3 – 3 ½ hours until the roast is tender.
Remove from the oven and discard the thyme sprigs. Gently remove the potatoes and pot roast from the pot.
Add the heavy cream and ⅓ cup of blue cheese crumbles to the pot. Set the pot on the stovetop over medium-high heat and whisk for 6-8 minutes until the sauce thickens.
Add the beef back into the pot, breaking it apart into large chunks.
Serve in a bowl with potatoes halved and covered in blue cheese gravy. Sprinkle with remaining blue cheese.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.