This Slow Cooker Pot Roast with Blue Cheese Gravy is a flavorful one-pot meal that will elevate the way you make a pot roast dinner. Beef chuck roast and gold potatoes are slowly cooked in beef broth and later smothered in a homemade blue cheese gravy.
Why this recipe works
Whether you’re looking for a weeknight dinner solution or another option for the holidays, this pot roast recipe features something extra special – blue cheese gravy made with just 4 ingredients. It also calls for a nice helping of potatoes, which means you have a full meal in one pot. Add this crockpot pot roast to your meal plan!
- Chuck Roast: A 3-4 pound beef chuck roast is cooked until fork tender. When looking for the perfect roast, go with one that has a bright white marbling throughout the meat.
- Gold Potatoes: These potatoes will absorb the flavors from the beef broth and be soft to eat.
- Seasonings: Salt, black pepper, onion powder, garlic powder, fresh garlic, and shallots are added over the roast and add an amazing flavor to the meat and broth.
- Gravy: Heavy cream, cornstarch, and blue cheese are combined with some of the cooked beef drippings for a smooth and creamy gravy.
Step One – Place the chuck roast into the slow cooker and pour over the beef broth. Sprinkle over the salt, pepper, onion powder, and garlic powder. Add the minced garlic and shallot on top.
Step Two – Sprinkle the salt, pepper, onion powder, and garlic powder over the roast. Then add the minced garlic and shallot on top.
Step Three – Line the baby potatoes around the seasoned chuck roast.
Step Four – Cover and cook on low for 8-9 hours.
Step Five – Remove the roast and potatoes and place them on a platter.
Step Six – Cover the platter with tightly with foil.
Step Seven – Remove all the drippings from the slow cooker and add back 1 cup of those drippings into the crock pot (do not wash the insert or it will cool too much). Turn it to high.
Step Eight – Meanwhile, in a small bowl, whisk together the heavy cream and cornstarch.
Step Nine – Add the cream mixture and blue cheese crumbles into the beef drippings. Add salt and pepper to taste. Stir and cook for 30-45 minutes or until the gravy has thickened. For a faster gravy, cook on the stovetop in a small saucepan.
How to serve:
- Once the gravy has thickened, shred the roast and serve it with the potatoes. Add the blue cheese gravy to your roast or potatoes.
- This pot roast can also be served alongside honey garlic carrots, creamed corn, or jalapeno mac and cheese.
- Don’t forget the bread! Pot roast always goes well with buttered dinner rolls or homemade cornbread.
You can use drippings from above roast after it’s done cooking. Pro tip: Use the drippings from the bottom of the bowl, with all the sediments and seasonings for a darker gravy.
Store any leftover pot roast, potatoes, and gravy in airtight containers and keep them in the fridge for up to 4 days. Reheat over medium heat until warmed throughout.
If you can’t find a good chuck roast, you can substitute it for a top or bottom round roast.
You’ll want to choose veggies that hold up to the long cooking time. Besides potatoes, you can add in carrots, turnips, and/or hardy squash.
Slow Cooker Pot Roast with Blue Cheese Gravy
- 3-4 lb. beef chuck roast
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 cup beef broth
- 2 garlic cloves minced
- 1 shallot minced
- 1 lb. baby gold potatoes
Blue Cheese Gravy
- 1 cup beef drippings (from above roast after it's done cooking, pro tip, use the drippings from the bottom of the drippings, with all the sediments and seasonings for a darker gravy)
- ½ cup heavy cream
- 2 Tbsp. cornstarch
- 1 cup blue cheese crumbles
- salt and pepper to taste
- Add the chuck roast to the slow cooker. Pour over the beef broth. Sprinkle over the salt, pepper, onion powder, and garlic powder. Add the minced garlic and shallot on top.
- Place the baby potatoes around the roast.
- Cook on low for 8-9 hours.
- Transfer the roast to a platter with the potatoes. Cover with foil.
- Remove all the drippings from the slow cooker to medium sized bowl. Add back 1 cup of those drippings to the slow cooker. (Do not wash the insert or it will cool too much). Turn the slow cooker to high.
- In a small bowl, whisk together the cornstarch and heavy cream.
- Add that cream mixture to the beef drippings along with the blue cheese crumbles. Stir. Add salt and pepper to taste. Place the lid on the slow cooker
- Cook 30-45 minutes or until thickened. For a faster gravy, you can heat this mixture on the stovetop. Taste, and season with more salt and pepper if desired.
- Shred the roast, serve with the potatoes. Add the blue cheese gravy to your roast and/or potatoes.
- If you can’t find a good chuck roast, you can substitute it for a top or bottom round roast.
- Store any leftover pot roast, potatoes, and gravy in airtight containers and keep them in the fridge for up to 4 days. Reheat over medium heat until warmed throughout.
- Have guests that don’t like blue cheese? An option is to make a small amount of brown gravy with a brown gravy packet.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.