{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Pot Roast",
 "description": "A fork-tender chuck roast, trimmed lean, braised with carrots, parsnips and potatoes in one pot, a cold-weather Sunday dinner with its own gravy. Most of the plate is vegetables.",
 "recipeYield": "8 servings",
 "totalTime": "PT4H",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "2½ lb boneless beef chuck roast, all outside fat and seams trimmed off (about 900 g trimmed, about 600 g cooked and eaten)",
  "1¼ tsp salt (7.5 g), divided: 1 tsp on the roast, ¼ tsp in the gravy",
  "1 tsp black pepper",
  "1 tbsp olive oil",
  "2 onions, cut in thick wedges (about 300 g)",
  "1 tsp garlic powder (3.1 g)",
  "2 cups low-sodium chicken broth (480 g)",
  "2 tbsp Worcestershire sauce",
  "1 tsp dried thyme",
  "2 bay leaves",
  "1½ lb carrots, cut in 2-inch chunks (680 g)",
  "3 parsnips, peeled, cut in 2-inch chunks (about 300 g)",
  "1½ lb small gold potatoes, halved (680 g)",
  "2 tbsp cornstarch (16 g)",
  "2 tbsp cold water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Set a rack in the lower third and heat the oven to 325 °F. Trim every bit of outside fat and the thick seams of fat off the roast; the trimmings go in the bin, not the pot. Pat it dry and rub it all over with 1 tsp of the salt and the pepper."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the olive oil in your heavy pot on a strong medium heat. Brown the roast 4 to 5 minutes a side, until dark. Move it to a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Turn the heat to medium. Cook the onions in the same pot 4 minutes, scraping up the brown bits. Stir in the garlic powder, then pour in the broth and the Worcestershire. Add the thyme and bay leaves."
  },
  {
   "@type": "HowToStep",
   "text": "Put the roast back in, cover with the lid, and bring it to a simmer. Move the pot to the oven and cook 2 hours."
  },
  {
   "@type": "HowToStep",
   "text": "Tuck the carrots, parsnips and potatoes around the roast and cover again. Cook 1 to 1½ hours more. It is done when a fork twists in with almost no pull and the meat reads at least 145 °F; it is most tender around 195 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Lift the roast and vegetables to a platter and tent with foil for 15 minutes. Pull the roast apart along its seams and cut out every seam of fat that softened in the braise; it goes in the bin, not on the plate. Discard the bay leaves. Skim all the fat off the pot liquid and throw it away; a spoon, or a cup that pours from the bottom, makes it quick."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the cornstarch into the cold water. Bring the pot liquid to a simmer on the stove and whisk in the slurry and the last ¼ tsp salt. Simmer 1 to 2 minutes, until glossy."
  },
  {
   "@type": "HowToStep",
   "text": "Slice or shred the roast against the grain, about 2½ oz (75 g) of lean meat a person, and heap the plate with the vegetables and gravy. Cool leftovers within 2 hours, freeze flat in portions with gravy, and reheat to 165 °F inside."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "336 kcal",
  "proteinContent": "27.3 g",
  "carbohydrateContent": "35.6 g",
  "fatContent": "10.4 g",
  "saturatedFatContent": "3.4 g",
  "sugarContent": "8.9 g",
  "sodiumContent": "564 mg",
  "fiberContent": "7.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/pot-roast.jpg",
 "imageAlt": "Pot roast sliced against the grain with carrots, parsnips, potatoes and onion wedges in gravy, in the pot",
 "url": "https://asharedpalate.com/pot-roast"
}