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Ingredients:
3-4 pound chuck roast
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1 yellow onion, halved and thinly sliced
8 small Yukon gold potatoes, halved
2 cups beef broth
1 tablespoon Worcestershire sauce
6 sprigs fresh thyme
1/2 cup blue cheese, crumbled
1/2 cup heavy cream
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Season the Roast:
Season the chuck roast with kosher salt, black pepper, and thyme sprigs, pressing the seasoning onto the meat.
Sear the Roast:
Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Once the oil ripples, sear the roast for 4-5 minutes on each side until it's deeply browned. This step locks in the flavor and juices.
Add Vegetables:
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