Mock Crock Pot Roast
Savor the hearty, comforting flavors of this vegetarian Mock Crock Pot Roast, a creative twist on a classic pot roast recipe. Perfectly seared portobello mushroom caps take center stage, offering a rich, meaty texture that pairs beautifully with tender baby carrots, red potatoes, celery, and onions, all slow-cooked to perfection. Infused with the savory depth of vegetable broth, soy sauce, and balsamic vinegar, and seasoned with aromatic herbs like thyme and rosemary, this one-pot meal is both satisfying and wholesome. A luscious homemade gravy made from the cooking juices ties it all together for a mouthwatering finishing touch. Whether you're hosting a cozy family dinner or looking for an easy plant-based meal, this crockpot recipe delivers bold flavors with minimal effort.
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Recipe Information
Ingredients
- 4 large portobello mushroom caps
- 2 cups baby carrots
- 4 medium red potatoes
- 1 large yellow onion
- 3 celery stalks
- 4 garlic cloves
- 2 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Prepare the vegetables by washing and peeling the carrots, potatoes, and onion. Chop the potatoes into quarters, the onion into large chunks, and slice the celery into 1-inch pieces. Leave the baby carrots whole.
Mince the garlic cloves and set aside.
Heat the olive oil in a skillet over medium heat. Sear the portobello mushroom caps for 2 minutes on each side until lightly browned. Remove from the skillet and set aside.
In the base of your crock pot, add the vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, black pepper, and kosher salt. Stir to combine.
Add the carrots, potatoes, onion, celery, and minced garlic to the crock pot. Layer the seared portobello mushroom caps on top.
Cover the crock pot with the lid, set it to LOW, and cook for 6 hours or until the vegetables are tender.
Once the cooking time is completed, carefully remove the vegetables and mushroom caps from the crock pot and transfer them to a serving platter. Keep warm.
To make the gravy, whisk together the cornstarch and cold water in a small bowl. Turn the crock pot to HIGH and stir the cornstarch mixture into the remaining liquid in the crock pot.
Cook the gravy for 5-10 minutes, stirring occasionally, until thickened.
Serve the roasted vegetables and mushrooms with the gravy drizzled on top. Enjoy your Mock Crock Pot Roast!
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 50.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 418 mg | 32% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 7043 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
