The moment I feel a slight drop in the temperature you know it’s time to make pot roast!! If you don’t like blue cheese, you can substitute with Parmesan cheese and I promise it will be just as delicious!! But you really should try it with the blue cheese 😉 Ingredients: ✨3-4 lbs Boneless Chuck Roast ✨2 Tablespoons avocado oil ✨1 yellow onion diced ✨8 oz sliced portabella mushrooms ✨6 oz sundried tomato plus the oil ✨3 cloves Garlic, minced ✨1 Tablespoon Worcestershire Sauce ✨1 Tablespoon aged balsamic vinegar ✨1/2 cup Red Wine ✨1/2 cup Heavy Cream ✨1/2 cup Blue Cheese crumbles ✨1 Bay Leaf ✨6 sprigs Fresh Thyme ✨1/2-cup - 1 cup Beef Stock (may need more depending on roast size) ✨Salt and pepper to taste 1. Preheat your oven to 300°F. 2. Season your chuck roast generously with salt, pepper, and avocado oil, then rub the seasoning in. 3. Heat a Dutch oven over medium heat. 4. Sear all sides of the chuck roast, about 2 minutes per side. Remove the seared chuck roast and set it aside. 5. In the same Dutch oven, add the oil from your sun-dried tomatoes, season with salt and pepper then sautee your mushrooms, and onions until soft. 6. Add minced garlic, Worcestershire sauce, balsamic vinegar, wine, sun-dried tomatoes, and cream. Let the mixture simmer for about 10 minutes. 7. Add blue cheese crumbles and stir until fully melted. Then return the chuck roast to the Dutch oven. 8. Pour in the beef broth and add thyme and bay leaf. 9. Cover the Dutch oven and transfer it to the preheated oven. 10. Bake for 3 to 6 hours. The longer you bake, the more tender the meat will become. Add more liquid if the mixture starts to dry out. Serve the pot roast over mashed potatoes, top with extra blue cheese, and enjoy! #potroast #fallmeals #fallrecipes #cozydinner #cookwithme