Sun Dried Tomato and Blue Cheese Pot Roast | Treasure Cave® Cheese

Ingredients

• 3-4 pounds boneless chuck roast 
• 2 tablespoons avocado oil 
• 1 yellow onion, diced 
• 8 ounces sliced portabella mushrooms 1 cup creme fraiche or sour cream
• 6 ounces sun-dried tomatoes, plus the oil  
• 3 cloves garlic, minced 
• 1 tablespoon Worcestershire sauce 
• Half cup red wine 
• Half cup heavy cream 
• Half cup Treasure Cave Blue Cheese, crumbled 
• 1 bay leaf 
• 6 sprigs fresh thyme 
• 1 cup beef stock (may need more depending on roast size) 
• Salt and pepper to taste