Pot Roast In Savory Cheese Sauce

This hearty pot roast is the ultimate comfort food, featuring a beef chuck arm roast that becomes fork-tender after hours of slow simmering. The meat is braised with savory herbs, earthy mushrooms, and tangy tomato sauce, creating a deep, rustic flavor profile. The finishing touch is a luscious cheese sauce that coats every slice, adding a creamy, savory richness that pairs perfectly with the robust beef. It is an ideal dish for cold winter evenings or special family gatherings where everyone wants something warm and satisfying. Simple ingredients come together to create a meal that feels luxurious yet home-style, guaranteed to please even the pickiest eaters.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 1419.1

Description

This hearty pot roast is the ultimate comfort food, featuring a beef chuck arm roast that becomes fork-tender after hours of slow simmering. The meat is braised with savory herbs, earthy mushrooms, and tangy tomato sauce, creating a deep, rustic flavor profile. The finishing touch is a luscious cheese sauce that coats every slice, adding a creamy, savory richness that pairs perfectly with the robust beef. It is an ideal dish for cold winter evenings or special family gatherings where everyone wants something warm and satisfying. Simple ingredients come together to create a meal that feels luxurious yet home-style, guaranteed to please even the pickiest eaters.

Ingredients

5 pound Beef chuck arm pot roast
8 oz Tomato sauce
2 tablespoon Cooking fat
4 oz Mushrooms; sliced, drained
1 medium Onion, chopped
1 teaspoon Oregano
1 teaspoon Basil
2 tablespoon Flour
1/3 cup Cold water
1 cup Shredded cheese (Cheddar or Swiss)
to taste Salt and pepper

Directions

1
Season the beef chuck roast generously with salt, pepper, oregano, and basil.
2
In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat cooking fat over medium-high heat.
3
Brown the beef roast on all sides until a deep golden crust forms, then remove the meat from the pot and set aside.
4
Pour off excess fat, leaving about 2 tablespoons of drippings in the pot.
5
Add chopped onion to the pot and cook until soft and translucent, stirring frequently but do not brown.
6
Stir in the tomato sauce, sliced mushrooms, oregano, and basil, mixing well to combine.
7
Return the browned beef roast to the pot, nestling it into the sauce mixture.
8
Cover the pot tightly and simmer on the stovetop for 3 to 3 1/2 hours, or cook in a 325F (163C) oven for the same duration.
9
Turn the meat once halfway through cooking to ensure even browning and flavor distribution.
10
Once the meat is fork-tender, carefully remove it to a warm platter and tent with foil.
11
Skim any excess fat from the surface of the cooking liquid.
12
In a small bowl, whisk together 2 tablespoons of flour and 1/3 cup of cold water to create a slurry.
13
Slowly pour the flour mixture into the simmering sauce, stirring constantly to prevent lumps.
14
Bring the sauce to a boil and cook for about 3 minutes, stirring constantly, until it thickens to a gravy consistency.
15
Remove the sauce from heat and stir in the shredded cheese until melted and smooth.
16
Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
17
If the sauce is still too thin, simmer uncovered for a few more minutes until desired consistency is reached.
18
Slice the roast against the grain and serve hot, smothered with the savory cheese-tomato gravy.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1419.1kcal

% Daily Value *
Total Fat 85.2g132%
Saturated Fat 34.1g171%
Cholesterol 442.6mg148%
Sodium 408.6mg18%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 147.5g295%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a beef chuck roast as it has enough fat and connective tissue to stay tender during long cooking times.

Do not rush the browning process; a good sear adds significant flavor to the final dish.

Cheddar, Swiss, or a blend of both work well for the cheese component. Add cheese off the heat to prevent the sauce from breaking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk if the sauce thickens too much.

This dish freezes well. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator before reheating.

You can add other vegetables like carrots, potatoes, or celery to the pot during the last hour of cooking for a one-pot meal.

Keywords: pot roast, beef chuck, cheese sauce, braised beef, comfort food, tomato sauce, mushrooms, herbs, family dinner, winter meal, slow cooked, savory, gravy, beef recipe, easy dinner, home style, meat dish, oven roast, stew, main course

Read it online: https://www.chefs-mate.com/recipe/pot-roast-in-savory-cheese-sauce-2/