Ingredients
4lbchuck roast
2tbspvegetable oil
1tspkosher salt
½tspcoarse ground black pepper
1yellow onion,halved and thinly sliced
8yukon gold potatoes,small
2cupsbeef broth
1tbspworcestershire sauce
6sprigsfresh thyme
½cupblue cheese,crumbled
½cupheavy cream
Preparation
Preheat your oven to 325 degrees F.
Season the chuck roast with the Kosher salt, pepper and thyme.
Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4 to 5 minutes on each side.
Add onions and potatoes around the roast.
Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.
Cook, covered, for 3 to 3½ hours.
Remove from the oven and remove thyme sprigs.
Remove the potatoes and pot roast gently.
Add in the heavy cream and ⅓ cup of the blue cheese crumbles.
Set on stovetop on medium-high heat and whisk together, cooking for 6 to 8 minutes until it thickens.
Add the beef back into the pot, break apart into large chunks.
Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.
