Steakhouse Style Baked Pot Roast
The ultimate comfort food, Steakhouse Style Baked Pot Roast is a rich and savory dish that melts in your mouth. Perfect for winter meals, this easy weeknight dinner is loaded with flavor and will leave your family craving more!
Equipment
- 15-quart braising pan or similar sized Dutch oven
- 16-quart slow cooker
- digital thermometer
Ingredients
- 3 ½ to 4-pound beef chuck roast beef chuck roast
- 1 teaspoon kosher salt or to taste
- 1 teaspoon coarse ground black pepper or to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion yellow onion halved and sliced into 1/4-inch wide strips
- 4 whole carrots peeled and chopped into 2-inch segments
- 1 ½ cups beef broth I use reduced sodium
- 1 tablespoon Worcestershire sauce
- 8 sprigs fresh thyme 1/2 to 1 teaspoon dried thyme may be substituted by sprinkling it over everything
- 2 cloves garlic minced
- ½ cup blue cheese crumbled, plus more for serving if desired
- ½ cup heavy whipping cream
- Fresh chopped parsley Fresh chopped parsley optional and as desired for garnishing
Instructions
- Preheat your oven to 325°F.
- Evenly season the beef chuck roast with kosher salt, coarse black pepper, and garlic powder on all sides.
- In a large braising pan or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned roast, searing it for about 4 to 5 minutes per side.
- After browning the roast, turn off the heat. Add the yellow onion and carrots around the sides of the meat.
- Drizzle the mixture with remaining olive oil, pour in beef broth and add Worcestershire sauce. Nestle the thyme sprigs around the roast.
- Cover the pot with a lid and bake in the preheated oven for approximately 3 hours.
- Once finished, remove the roast, carrots, and onions and let the meat rest on a cutting board for about 10 minutes.
- Prepare the optional blue cheese gravy by whisking together garlic, blue cheese, and heavy cream while cooking over medium heat until thickened.
- Slice the roast and serve with caramelized vegetables, spooning the creamy gravy over the top if desired.
Notes
- Nutrition Stats: Calculated with the blue cheese and heavy cream gravy. If you omit or make another gravy, this meal will become lighter.
- Storage: Leftover pot roast and vegetables will keep airtight in the fridge for up to 5 days, or in the freezer for up to 3 months.