Portobello Pot Roast

Step 1

Preheat the oven to 350 °F (175°C).

Step 2

In a large stovetop and oven-safe pan with a lid (a Dutch oven is perfect) heat the olive oil over medium heat until hot and glistening. Add the portobello mushroom slices. Allow them to brown turning frequently, then remove from the pan to a plate or bowl and set aside.

Step 3

Add the remaining olive oil then add the onion. Cook, stirring frequently until just turning golden (about 6 minutes), then add the garlic and cook for 1 minute more.

Step 4

Add the flour and stir well. Let it cook for a minute or 2 then very slowly, a little at a time, add the vegetable stock, stirring really well as you go to work most of the lumps out.

Step 5

Add the red wine, soy sauce, potatoes, carrots, salt, pepper, sugar, and if using dried herbs those too. Then give it a good stir.

Step 6

Add the mushroom slices and stir those gently in then if using fresh herbs lay them on the top so you can remove them easily later.

Step 7

Bring to a gentle simmer then put the lid on, move to the preheated oven and bake for about 90 minutes to 2 hours, or until the potatoes are meltingly soft and tender.

Step 8

Remove from the oven and if you used fresh herbs remove them from the top before serving. Gravy can be thinned with a little boiling water if desired.

Step 9

Saute the onions, portobello slices, and garlic in a saute pan before adding to the slow cooker.

Step 10

Add everything else EXCEPT the flour. Stir well and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are meltingly tender.

Step 11

Mix the flour with a little water to make a pourable slurry. Pour it into the slow cooker and stir gently trying to minimize any veggie break up. Allow to cook for 3 to 4 minutes until thickened then serve.