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Steakhouse Beef Roast

Steakhouse Beef Roast

Make a tender, flavorful Steakhouse Beef Roast at home. Slow-cooked chuck roast with a creamy blue cheese sauce. Easy one-pot recipe for a cozy, impressive dinner.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Resting Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3.5 to 4 lb beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • 1 whole yellow onion, halved and thinly sliced
  • 8 small Yukon Gold potatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 6 sprigs fresh thyme
  • 3 oz blue cheese, crumbled divided
  • ½ cup heavy cream

Equipment

  • Dutch oven
  • Tongs or sturdy spatula
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Pat the chuck roast dry with paper towels and season with kosher salt, black pepper, and fresh thyme leaves.
  3. Heat vegetable oil in a Dutch oven over medium-high heat, then sear the roast on all sides until browned.
  4. Add the sliced onions around the roast and nestle the Yukon Gold potatoes in the pot.
  5. In a bowl, whisk together beef broth and Worcestershire sauce, then pour around the roast.
  6. Cover the pot and place it in the oven to cook for 3 to 3 ½ hours until fork-tender.
  7. Remove the pot from the oven and let the roast rest for at least 15-20 minutes.
  8. Return the pot to the stove and add heavy cream and one-third of the crumbled blue cheese to the cooking juices. Bring to a simmer and whisk until thickened.
  9. Shred or slice the beef, plate with potatoes, and drizzle with blue cheese sauce. Top with remaining blue cheese before serving.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 40gFat: 22gSaturated Fat: 10gCholesterol: 120mgSodium: 950mgPotassium: 950mgFiber: 4gSugar: 1gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 20mg

Notes

Patience while searing and resting the meat is essential for the best flavor and texture. You can swap the blue cheese with Gorgonzola for a milder flavor or omit it entirely. Leftovers can be stored in airtight containers for up to 4 days in the fridge or frozen for up to 3 months. Reinvent the dish: use red wine and mushrooms for a variation or try different root vegetables instead of potatoes. Enjoy it warm with crusty bread!
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