{"id":62055,"date":"2026-02-20T05:32:00","date_gmt":"2026-02-20T10:32:00","guid":{"rendered":"https:\/\/lakelandgazette.info\/news\/?p=62055"},"modified":"2026-02-01T17:38:22","modified_gmt":"2026-02-01T22:38:22","slug":"french-onion-pot-roast","status":"publish","type":"post","link":"https:\/\/lakelandgazette.info\/news\/2026\/02\/20\/french-onion-pot-roast\/","title":{"rendered":"French Onion Pot Roast"},"content":{"rendered":"
\n
\"\"<\/figure>\n<\/div>\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1\u00a0(2-pound) chuck roast<\/li>\n\n\n\n
  • salt\u00a0to taste<\/li>\n\n\n\n
  • pepper\u00a0to taste<\/li>\n\n\n\n
  • 2\u00a0tablespoons\u00a0butter<\/li>\n\n\n\n
  • 1\u00a0tablespoon\u00a0oil<\/li>\n\n\n\n
  • 2\u00a0large onions\u00a0thinly sliced and divided<\/li>\n\n\n\n
  • 3\u00a0cloves\u00a0garlic\u00a0minced<\/li>\n\n\n\n
  • 2\u00a0cups\u00a0beef broth<\/li>\n\n\n\n
  • 1\u00a0tablespoon\u00a0Worcestershire sauce<\/li>\n\n\n\n
  • 1\u00a0tablespoon\u00a0apple cider vinegar<\/li>\n\n\n\n
  • 1\/2\u00a0teaspoon\u00a0onion powder<\/li>\n\n\n\n
  • 1\/2\u00a0teaspoon\u00a0dried thyme<\/li>\n\n\n\n
  • 1\u00a0bay leaf<\/li>\n\n\n\n
  • 1\/8\u00a0teaspoon\u00a0celery seeds\u00a0crushed<\/li>\n\n\n\n
  • 1\u00a0tablespoon\u00a0sugar<\/li>\n\n\n\n
  • 2\u00a0tablespoons\u00a0cornstarch\u00a0plus more as needed<\/li>\n\n\n\n
  • 1\/3\u00a0cup\u00a0water\u00a0plus more as needed<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n\n\n\n

    Directions<\/h3>\n\n\n\n
      \n
    • Pat the chuck roast down and season it with salt and pepper.<\/li>\n\n\n\n
    • Heat a large skillet over medium-high heat.<\/li>\n\n\n\n
    • Add the butter and the oil to the skillet.<\/li>\n\n\n\n
    • Once the butter has melted and starts to crackle, add the chuck roast and sear, about 2-3 minutes per side.<\/li>\n\n\n\n
    • Transfer the roast to a plate.<\/li>\n\n\n\n
    • Add 1\/2 of the onions, the garlic, the beef broth, the Worcestershire sauce, the vinegar, the onion powder, the thyme, the bay leaf, the celery seeds, the sugar, and the seared chuck roast to a slow cooker.<\/li>\n\n\n\n
    • Top the roast with the remaining 1\/2 of the onions.<\/li>\n\n\n\n
    • Cover and cook on low until the roast is fall-apart tender, about 6-8 hours.<\/li>\n\n\n\n
    • Transfer the meat to a plate, covering it to keep it warm.<\/li>\n\n\n\n
    • Combine the cornstarch and the water to create a slurry.<\/li>\n\n\n\n
    • Add the slurry to the slow cooker and stir.<\/li>\n\n\n\n
    • Allow the mixture in the slow cooker to cook until thickened, about 5-7 minutes. If the sauce still seems too thin, add additional cornstarch slurry, 1 tablespoon of cornstarch to every 2 tablespoons of water at a time, and cook for an additional 5 minutes.<\/li>\n\n\n\n
    • Remove and discard the bay leaf.<\/li>\n\n\n\n
    • Return the meat to the slow cooker and heat through. Serve.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

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