Step 1

Add the chuck roast to the slow cooker. Pour over the beef broth. Sprinkle over the salt, pepper, onion powder, and garlic powder. Add the minced garlic and shallot on top.

Step 2

Place the baby potatoes around the roast.

Step 3

Cook on low for 8-9 hours.

Step 4

Transfer the roast to a platter with the potatoes. Cover with foil.

Step 5

Remove all the drippings from the slow cooker to medium sized bowl. Add back 1 cup of those drippings to the slow cooker. (Do not wash the insert or it will cool too much). Turn the slow cooker to high.

Step 6

In a small bowl, whisk together the cornstarch and heavy cream.

Step 7

Add that cream mixture to the beef drippings along with the blue cheese crumbles. Stir. Add salt and pepper to taste. Place the lid on the slow cooker

Step 8

Cook 30-45 minutes or until thickened. For a faster gravy, you can heat this mixture on the stovetop. Taste, and season with more salt and pepper if desired.

Step 9

Shred the roast, serve with the potatoes. Add the blue cheese gravy to your roast and/or potatoes.