portobello pot roast

If you are looking for a hearty, filling, and comforting one-pot dinner, take a look at his vegan pot roast. Large portobello mushroom caps and a wide variety of veggies are stewed in a rich and flavorful red wine gravy. It is easy to make and much faster than any classic recipe.

Portobello Pot Roast (Vegan)

Tbsp Olive oil

Onion (medium)

Garlic (finely chopped)

mushrooms

Potatoes (small) (approx. 16 oz is 10 small potatoes)

Beetroot (medium)

Carrots (small)

Parsnip (small)

Veggie broth

Red wine

Tbsp Worchestershire sauce

Tbsp Tomato paste

Tbsp Rosemary (freshly chopped)

Tbsp Basil (freshly chopped)

½ tsp Sage (dried)

tsp Sweet smoked paprika powder

Salt and Pepper to taste

Tbsp Corn starch (or all-purpose flour)

Peel and slice onion. Peel, and finely chop garlic. Wash, peel and chop potatoes, carrots, beetroot, and parsnip (unless you have young carrots and parsnips, then no need to peel or chop, use them in whole). Gently clean the mushrooms with a damp clothes and take the stem out. 

Preparing the vegetables

Heat your enameled Dutch oven to medium heat and add olive oil. Cook sliced onion for 1-2 minutes, then add chopped garlic. Stir and cook for another minute.

Add corn starch and smoked sweet paprika powder. Stir continuously and cook for 1-2 minutes. This is to activate the starch and deepen the flavor of the paprika. We want the gravy part to be deep, rich and hearty. (Pay attention, not to let it burn as there is not much liquid at the moment. If it burns, it will be bitter.) 

Add veggie broth, red wine, Worcestershire sauce, and tomato paste. Stir until combined.

Add seasoning (basil, sage, rosemary, salt, and black pepper). Stir and bring it to boil.

Add all veggies (mushroom caps, potato, beetroot, carrot and parsnip). Stir and cover it with a lid.

Pre-heat oven to 375 Fahrenheit (190 degrees Celsius) and cook the veggies in the pot with a lid on for 1 + 1/2 hours or until veggies are cooked and soft.

Making the pot roast

https://content.jwplatform.com/videos/sOlOvnPh.mp4

Pot roast is a hearty, filling and comforting dinner for any day of the week. It is a one-pot meal that it is easy to make especially meatless. The variety of veggies as well as the large portobello mushroom caps will make it as a full course meal for the whole family.

Portobello Vegan Pot Roast (Gluten-free)

Rich and hearty Portobello Pot Roast with meaty portobello mushrooms, red wine, herbs &amp; vegetables in thick, rich, gravy. It&#39;s a gorgeous one-pot meal that is cozy and packed with flavor!

Portobello Pot Roast

olive oil

portobello mushrooms (, sliced)

onion (, diced)

garlic (, minced)

flour (, gluten-free if necessary)

(480 mls) vegetable stock

(360 mls) red wine

(60 mls) soy sauce (, gluten-free if necessary)

potatoes

carrots

fine sea salt (to taste)

black pepper

sugar (, cane

thyme

rosemary

sage

Preheat the oven to 350 °F (175°C).

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.

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.

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.

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

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.

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.

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.

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

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.

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.

In a slow cooker

Top 2 portobello pot roast recipes from across the web

The most viewed portobello pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Portobello Pot Roast (Vegan)

Portobello Pot Roast

Top 2 portobello pot roast recipes from across the web

The most viewed portobello pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Portobello Pot Roast (Vegan)

Portobello Pot Roast

The most viewed portobello pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine