Homemade Portobello Pot Roast (Vegetarian!)
- Yield 6
- Prep 10 minutes
- Total 10 minutes
Homemade Portobello Pot Roast (Vegetarian!) is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1.25 pounds Yukon gold potatoes, cut into bite-sized pieces
- 1 pound baby bella mushrooms (if they are large, cut them in half)
- 2 large carrots, peeled and cut into bite-sized pieces
- 2 cups frozen pearl onions*
- 4 cloves garlic, peeled and minced
- 3 sprigs fresh thyme
- 3 cups vegetable stock, divided
- 1/2 cup dry red or white wine
- 3 tablespoons tomato paste
- 2 tablespoons vegetarian Worcestershire sauce*
- 2 tablespoons cornstarch
- Kosher salt and freshly-cracked black pepper
- optional garnish: finely-chopped fresh parsley
Method
Tip in potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine. Leave on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Tip in to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
Plate while it is hot, garnished with fresh parsley if desired.
Tip in potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Leave Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Lift the lid.
In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Tip in to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
Plate while it is hot, garnished with fresh parsley if desired.
