Steakhouse-Style Baked Pot Roast

averiecooks.com

Karin Kay

subheading: POT ROAST:

3 ½ to 4- pound beef chuck roast

1 teaspoon kosher salt, or to taste

1 teaspoon coarse ground black pepper, or to taste

1 teaspoon garlic powder

2 tablespoons olive oil

1 yellow onion, halved and sliced into ¼-inch wide strips

4 whole carrots, peeled and chopped into 2-inch segment

1 ½ cups beef broth, I use reduced sodium

1 tablespoon Worcestershire sauce

8 sprigs fresh thyme, ½ to 1 teaspoon dried thyme may be substituted by sprinkling it over everything

subheading: GRAVY, OPTIONAL:

2 cloves garlic, minced

½ cup blue cheese, crumbled, plus more for serving/garnishing if desired (I recommend blue cheese from a block of cheese, not “blue cheese crumbles”, see the FAQs about the types and intensities of blue cheese)

½ cup heavy whipping cream

Fresh chopped parsley, optional and as desired for garnishing

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