Vegan Portobello Pot Roast

The remaining one-pot circle of relatives meal – rich and hearty Vegan Portobello Pot Roast with purple wine, herbs & greens. all of them integrate to make a delicious plant-primarily based dinner party! There have been some recipes inside the ebook that I taken into consideration proposing, but anybody who knows me properly is aware of how indecisive i'm! due to the fact I couldn’t pick out I recommend a vote on my facebook web page. The Portobello Pot Roast turned into a clean winner.

I am the only vegan in our family and my husband and son had been having roast beef for dinner. I cooked this alongside it and because they were having roast potatoes I did not add the potatoes to the recipe. A conventional Pot Roast is made by using searing the meat, then placing it in a pot with the vegetables, broth, from time to time some wine and herbs. It’s then all roasted together absolutely slowly inside the oven.

This Vegan Pot Roast is made in a whole lot the same manner, by way of searing the portobello mushrooms then cooking them with the vegetables and broth within the oven.


  • 1/2 cup | 120mls red or white wine , I think red works best
  • 4 large portobello mushrooms sliced into 3/4-inch pieces
  • 1 large onion sliced
  • 2 cloves garlic pressed
  • 3 tablespoons flour if sensitive to gluten use gluten-free flour
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried basil
  • 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
  • 4 large potatoes quartered
  • 4 large carrots cut into 3-inch pieces
  • Salt and freshly ground black pepper or lemon pepper to taste
  • 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary


  1. Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
  2. In a large saucepan (or a large stovetop to oven like a Dutch Oven , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
  3. Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
  4. Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce. 
  5. When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer, such dried herbs and black pepper. 
  6. Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
  7. Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.