Garlic Boursin Pot Roast

Name: Garlic Boursin Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (1.75 lb) chuck roast; 1 tbsp olive oil; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp dried oregano; 1 large onion, chopped; 2 large carrots, chopped; 2 celery stalks, chopped; 1 lb baby potatoes; 1 cup water; 1 (1.3 oz) packet pot roast seasoning mix; 1 (5.2 oz) package garlic and herb Boursin cheese; 1 tbsp fresh parsley, chopped for garnish; Buttered toast, for serving

This garlic Boursin pot roast is a slow-cooked chuck roast with root vegetables that finishes with a block of creamy herb cheese melting into rich, savory gravy. The Boursin transforms the braising liquid into an elegant, restaurant-quality sauce without extra steps.

🌍American 🏷️Pot roast 🏷️Beef 🏷️Chuck roast 🏷️Boursin cheese Creamy

🏷️

🏷️Savory

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TikTok

Total

6h 15m

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (1.75 lb) chuck roast
1 tbsp olive oil
salt, to taste
black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 lb baby potatoes
1 cup water
1 (1.3 oz) packet pot roast seasoning mix
1 (5.2 oz) package garlic and herb Boursin cheese
1 tbsp fresh parsley, chopped for garnishoptional
Buttered toast, for servingoptional

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Instructions

1
Preheat your oven to 230°F (110°C).
2
Pat the chuck roast dry. Drizzle with olive oil and generously season all sides with salt, pepper, garlic powder, onion powder, paprika, and oregano.
3
Heat an oven-safe Dutch oven over medium-high heat. Add the seasoned roast and sear on all sides until a nice crust forms.
4
Remove the roast from the pot and set aside. Add the chopped onion, carrots, celery, and whole baby potatoes to the pot.
5
Place the seared roast back into the pot on top of the vegetables.
6
In a separate bowl or measuring cup, whisk together the water and the pot roast seasoning packet until combined. Pour this mixture over the roast and vegetables.
7
Cover the Dutch oven and place it in the preheated oven. Cook for 6-8 hours, or until the meat is fall-apart tender.
8
Once cooked, remove the pot from the oven. Use two forks to shred the beef directly in the pot with its juices.
9
Add the entire block of Boursin cheese on top of the shredded beef. Let it sit for a few minutes to melt.
10
Stir the melted Boursin cheese into the beef and gravy until a creamy sauce forms. Add the cooked vegetables back to the pot (if removed) and stir to combine.
11
Serve hot, garnished with fresh parsley, with a side of buttered toast for dipping.

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Tips & Notes

Pro tips

Brown the chuck roast in olive oil before slow cooking to develop a rich, savory crust that deepens the final gravy flavor.
Layer onions and carrots on the bottom of the slow cooker — they act as a bed that keeps the meat elevated and promotes even cooking.
Stir the Boursin into the hot braising liquid in the last 10 minutes rather than placing it directly on the meat, ensuring it melts evenly and coats all vegetables.
Save the rendered fat from the gravy if you prefer a lighter sauce; skim it off with a spoon before adding the Boursin.

Substitutions

Chuck roast → beef brisket or beef chuck shoulder (adjust cooking time to 7–9 hours for larger cuts)
Boursin cheese → herbed cream cheese (4 oz mixed with fresh minced garlic and dried herbs)
Dried oregano → dried thyme or Italian seasoning (use same amount)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over low heat or in a 325°F oven.

Equipment

slow cooker · Dutch oven (if braising in oven)

Common Questions

Can I make this pot roast in the oven instead of a slow cooker?

Yes. Brown the roast and vegetables on the stovetop, transfer to a Dutch oven, cover, and braise at 325°F for 3–4 hours until fork-tender. Add the Boursin in the last 10 minutes.

How do I know when the pot roast is done?

The meat should shred easily with a fork and show no resistance when pierced. Cook 6–8 hours on low in a slow cooker, or until internal temp reaches 190°F.

What can I use instead of Boursin cheese?

Cream cheese mixed with minced fresh garlic and herbs (parsley, thyme, oregano) works well. Use 4 oz cream cheese plus ½ tsp garlic powder and ½ tsp dried herbs.

Can I prep this the night before?

Yes. Chop vegetables and season the roast, store in the slow cooker insert in the fridge overnight, then cook on low for 7–8 hours the next day. Add Boursin just before serving.