Savory Chuck Roast with Blue Cheese Gravy 😋

Place the sliced onions and halved Yukon gold potatoes around the seared roast in the pot.
Make the Broth Mixture:
In a bowl, mix together the beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables in the pot, making sure everything is well-coated.
Roast:
Cover the pot and transfer it to the preheated oven. Roast for 3 to 3.5 hours, until the meat becomes tender and easily pulls apart.
Prepare the Blue Cheese Gravy:
Once the roast is done, remove it and the potatoes from the pot, discarding the thyme sprigs. Place the pot back on the stovetop over medium-high heat. Stir in the heavy cream and 1/3 cup of crumbled blue cheese into the pan juices. Whisk the sauce continuously for 6-8 minutes, allowing it to thicken into a rich gravy.
Serve:
Break the roast into large, tender chunks. Return the roast and potatoes to the pot, tossing them in the blue cheese gravy. Serve hot in bowls, garnished with the remaining blue cheese crumbles for an extra savory touch.
Prep Time: 20 minutes | Cooking Time: 3.5 hours | Total Time: 3 hours 50 minutes