1cupbeef 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)
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.
Notes
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.