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Preheat your oven to 325 degrees.
Season the chuck roast with the Kosher salt, pepper and thyme.
Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
Add onions and potatoes around the roast.
Mix together the beef broth, Worcestershire sauce, and thyme and add to the pot.
Cook, covered, for 3 - 3 ½ hours.
Remove from the oven and remove thyme sprigs.
Remove the potatoes and pot roast gently.
Add in the heavy cream and ⅓ cup of the blue cheese crumbles.
Set on stovetop on medium-high heat and whisk together, cooking for 6-8 minutes until it thickens.
Add the beef back into the pot, break apart into large chunks.
Serve in a bowl with potatoes broken in half covered in blue cheese gravy and sprinkle on remaining blue cheese.