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Portobello Pot Roast

Pin Recipe
This holiday favorite recipe is vegan, oil-free and gluten free! Enjoy with family and friends this fall or winter.
Servings: 4

Equipment

  • Slow cooker or dutch oven

Ingredients

  • 4 Yellow potatoes large, cubed
  • 2 Carrots chopped
  • 4 cups Portobello mushrooms chopped
  • 4 Garlic peeled, minced
  • 1 Yellow onion peeled, chopped
  • 1 tbsp Thyme 3-4 sprigs
  • 3 cup Organic vegetable broth
  • ½ cup Red wine
  • 3 tbsps Tomato paste
  • 2 tbsps Cornstarch
  • Salt and black pepper to taste

Instructions

  • In a slow cooker or a dutch oven, combine potatoes, mushrooms, carrots, onions, garlic, thyme, wine, tomato paste and 2 1/2 cups of vegetable broth. Give it a gentle stir and close the lid.
  • Cook for 3-4 hours on medium heat (or high setting of the slow cooker) or 6-8 hours on low heat (or low setting).
  • In a separate bowl, whisk together remaining 1/2 cup of the veggie broth with cornstarch. Add to the roast mixture and give it another stir.
  • Cook for another 2-3 minutes as you let the mixture thicken up. Serve garnished with fresh parsley if desired.

Notes

RED WINE:
Use 3 tablespoons of balsamic vinegar instead.
LEFTOVERS:
Store in the fridge for up to 4 days.
Course dinner, holiday
Cuisine American
Keyword dinner recipes, thanksgiving recipes