Description
Hearty Midwestern steakhouse pot roast delivers rich, slow-cooked comfort from generations of family kitchens. Tender beef melts with robust herbs and caramelized vegetables, promising a memorable meal that connects diners to classic American culinary traditions.
Ingredients
Scale
- 3–4 lbs (1.36–1.81 kg) chuck roast
- 8 small Yukon gold potatoes
- 1 yellow onion, halved and thinly sliced
- 6 sprigs fresh thyme
- 2 tbsps (30 ml) vegetable oil
- 1 tsp (5 g) kosher salt
- ½ tsp (2.5 g) coarse ground black pepper
- 2 cups (473 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- ½ cup (120 ml) heavy cream
- ½ cup (60 g) blue cheese, crumbled
Instructions
- Seasoning: Thoroughly coat chuck roast with salt, pepper, and garlic powder, ensuring complete coverage for maximum flavor infusion.
- Searing: Heat cast-iron skillet with vegetable oil until smoking, then brown roast on all sides to develop rich caramelized exterior, creating deep flavor foundations.
- Preparation: Layer onions and potatoes in large Dutch oven, strategically positioning roast atop vegetable base for optimal moisture and flavor distribution.
- Liquid Composition: Whisk beef broth, Worcestershire sauce, and fresh thyme together, creating a complex braising liquid that will tenderize and enhance meat’s natural characteristics.
- Braising Process: Pour prepared liquid around roast, covering approximately one-third of meat’s surface, then seal with tight-fitting lid and transfer to preheated 325-degree oven for approximately 3 hours.
- Sauce Development: Remove roast and vegetables, strain remaining cooking liquid, and transform into velvety sauce by incorporating heavy cream and crumbled blue cheese, whisking until smooth and slightly thickened.
- Serving: Gently pull roast into rustic chunks, reunite with vegetables, drench in blue cheese sauce, and garnish with additional cheese crumbles for elegant presentation.
Notes
- Sear for Flavor: Lock in rich, deep tastes by creating a golden-brown crust on the meat before slow cooking, which develops complex caramelized notes.
- Low and Slow Technique: Maintain a consistent low oven temperature to break down tough muscle fibers, ensuring exceptionally tender and melt-in-your-mouth roast meat.
- Liquid Gold Strategy: Use just enough braising liquid to keep meat moist without drowning it, allowing concentrated flavors to develop during the extended cooking process.
- Resting is Crucial: Allow the roast to rest briefly after cooking to redistribute internal juices, preventing dryness and maintaining maximum tenderness when serving.
- Prep Time: 20 minutes
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg