Step 1

Whisk the broth, wine, paprika, and black pepper together in a large glass bowl; set aside.

Step 2

Wash and prep all vegetables according to the instructions above. Cut each block of tempeh into thirds, then cut each third into triangles (you should have 12 total). Carefully use a fork to pierce each piece of tempeh a few times — this will help the marinade soak in later!

Step 3

Sear the tempeh (optional): Bring your slow cooker base (if removable) or a large pot to medium-high heat and add the oil. Once the oil starts to ripple, add the tempeh and sear for 2 minutes on each side, until golden; sprinkle with salt and pepper to taste, then set aside.

Step 4

add the onion, garlic, celery, carrot, potatoes, and mushrooms to the pot; mix well. Place the sprigs of thyme and tempeh over top of the vegetables, then pour the marinade on top. Close the slow cooker and cook for 7-8 hours over low heat, until the vegetables are nice and tender.

Step 5

you can serve the pot roast as-is, or place the liquid from the roast in a small saucepan over medium-high heat. Remove 1/2 cup of the liquid and mix it with the arrowroot powder to form a slurry; return this mixture to the pot and whisk well. Continue to cook until the gravy becomes glossy and has thickened to your liking, about 3-5 minutes.