Sun Dried Tomato and Blue Cheese Pot Roast
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Wooden spoon
- Tongs
- Whisk
- Paper towel
- Kitchen towel
- Ladle
- Plate
- Serving platter
- Serving bowl
- Pot
- Skillet
- Spatula
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
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