This one-pot Steakhouse Pot Roast is a budget-friendly meal that tastes just like dining at a high-end steakhouse. Tender, slow-braised chuck roast paired with buttery Yukon gold potatoes gets a rich, savory upgrade with a decadent blue cheese cream gravy. Comfort food has never felt so gourmet!
Why You’ll Love This Recipe
- Restaurant-quality at home – Inspired by classic steakhouse flavors (think Ruth’s Chris or Morton’s), but without the hefty price tag.
- One-pot convenience – Everything cooks together, so you spend less time cleaning and more time enjoying dinner.
- Decadent blue cheese gravy – Thick, creamy, and bursting with flavor, this sauce transforms a humble chuck roast into a fine dining experience.
Ingredients
- 3–4 lbs chuck roast
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- ½ tsp coarse black pepper
- 1 yellow onion, halved & thinly sliced
- 8 baby Yukon gold potatoes
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 6 sprigs fresh thyme
- ½ cup heavy cream
- ½ cup blue cheese crumbles
How to Make Steakhouse Pot Roast
- Preheat & season – Heat oven to 325°F. Season roast generously with salt, pepper, and thyme.
- Sear the beef – Heat oil in a heavy oven-safe pot or Dutch oven. Brown roast for 4–5 minutes per side until deeply caramelized.
- Add aromatics & braise – Nestle onions and potatoes around the beef. Stir in broth, Worcestershire sauce, and thyme. Cover and cook in oven 3–3 ½ hours, until beef is fork-tender.
- Make the gravy – Remove roast and potatoes. Discard thyme. Stir in heavy cream and ⅓ cup blue cheese crumbles. Whisk over medium heat for 6–8 minutes until the sauce thickens.
- Finish & serve – Return beef to the pot, breaking into large chunks. Serve with potatoes halved, ladled with blue cheese gravy, and topped with extra crumbles.
Variations
- Different cuts: Substitute chuck roast with beef shoulder, rump roast, or even prime rib for holidays.
- Potato swaps: Try red potatoes, russets (peeled), or sweet potatoes.
- Veggie add-ins: Toss in carrots, green beans, or broccoli for a heartier one-pot meal.
- Seasoning twist: Marinate roast overnight in a steak marinade or rub with garlic salt, rosemary, or white pepper before searing.
Make Ahead & Storage
- Make ahead: Cook roast and potatoes, but prepare the gravy fresh before serving (dairy-based sauces don’t freeze well).
- Fridge: Store in an airtight container up to 3 days.
- Freeze: Freeze beef and potatoes (without gravy) up to 3 months. Thaw overnight before reheating.
Crockpot & Instant Pot Options
Slow Cooker:
- Brown beef in a skillet, then transfer to slow cooker with onions, potatoes, broth, Worcestershire, and thyme.
- Cook on low 7–8 hours (or high 3–4).
- Remove meat and potatoes, stir in cream and blue cheese, cook until thickened, then return beef and shred.
Instant Pot:
- Sear beef on sauté mode.
- Deglaze with broth, add remaining liquids, potatoes, onions, and thyme.
- Cook on high pressure 45 minutes, natural release 10 minutes, then quick release.
- Remove beef and potatoes, whisk cream and blue cheese into cooking liquid, simmer until thickened.
What to Serve with Steakhouse Pot Roast
- Classic steakhouse sides: Creamed spinach, sautéed mushrooms, roasted broccoli, or green beans.
- Bread basket: Soft dinner rolls or crusty bread to soak up the gravy.
- Next-day tip: Use leftover gravy over mashed potatoes or even drizzle over steak sandwiches!
Final Thoughts
This Steakhouse Pot Roast with Blue Cheese Gravy takes a humble chuck roast and elevates it into something unforgettable. Whether you’re cooking for family or entertaining guests, this recipe delivers all the elegance of a steakhouse dinner—without leaving your kitchen.