Easy Vegetarian Portobello Pot Roast [Vegan and Gluten-Free]

This is the perfect vegetarian substitute for a traditional roast beef pot roast. With the help of a slow cooker, this vegan and gluten-free recipe could not get any easier. Serve on its own or over egg noodles or rice. With the same savory flavor and rich gravy as a traditional pot roast, how could you go wrong?

SERVES 6-8

Prep Time: 10 minutes | Cook Time: 4 hours

INGREDIENTS

• 1.25 pounds gold potatoes, cut into bite-sized pieces
• 1 pound baby bella mushrooms (if they are large, cut in half)
• 2 large carrots, peeled and cut into bite-sized pieces
• 2 cups frozen pearl onions (can substitute with sliced white onions)
• 4 garlic cloves, peeled and minced
• 3 sprigs fresh thyme
• 3 cups of vegetable stock, divided
• 1/2 cup dry red or white wine
• 3 tablespoons tomato paste
• 2 tablespoons vegetarian Worcestershire
• 2 tablespoons cornstarch
• Kosher salt and freshly-cracked black pepper
• finely chopped fresh parsley (to garnish)

DIRECTIONS

Use slow cooker on HIGH.

1. In a slow cooker, combine potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste, and Worcestershire. Gently toss to combine ingredients.

2. Cook, on high 3-4 hours (or low 6-8 hours), until carrots and potatoes are soft.

3. In a separate bowl, combine & whisk the remaining 1/2 cup vegetable stock and cornstarch. Add to slow cooker and gently stir.

4. Continue to cook for 1-3 minutes, until the sauce thickens and turns more into a gravy.

5. Serve immediately, garnish with fresh parsley

Recipe Source