Directions

1. Preheat oven to 300 degrees F. 
2. Season 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 sauté your mushrooms and onions until soft. 
6. Add minced garlic, Worcestershire sauce, wine, sun-dried tomatoes and cream. Let the mixture simmer for about 10 minutes.
7. Add Treasure Cave blue cheese crumbles and stir until fully melted. return chuck roast to Dutch oven.
8. Pour in beef broth and add thyme
9. Cover 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!