Mushroom Pot Roast
Savor the hearty, comforting flavors of this Mushroom Pot Roast, a plant-based twist on a classic dish that's perfect for cozy dinners or celebrations. Brimming with tender cremini mushrooms, earthy root vegetables like carrots and parsnips, and baby potatoes, this recipe delivers rich, savory depth with the help of aromatic herbs, a splash of red wine (optional), and umami-packed soy sauce. Slow-roasted for maximum flavor, the vegetables soak up a luscious, velvety broth that can be thickened to create a stew-like consistency. This one-pot meal is not only easy to prepare but also customizable, offering gluten-free and alcohol-free options. Serve it piping hot with crusty bread or over creamy mashed potatoes for an ultimate crowd-pleasing vegan comfort food experience!
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Recipe Information
Ingredients
- 450 grams Cremini mushrooms (or baby bella mushrooms), quartered
- 3 large Carrots, cut into 2-inch pieces
- 2 medium Parsnips, cut into 2-inch pieces
- 450 grams Baby red or yellow potatoes, halved
- 1 large Onion, roughly chopped
- 4 cloves Garlic, minced
- 2 tablespoons Olive oil
- 500 milliliters Vegetable broth
- 120 milliliters Red wine (optional, can substitute with additional vegetable broth)
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 2 leaves Bay leaves
- 1 tablespoon All-purpose flour (or cornstarch for gluten-free), optional for thickening
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat.
Add the quartered mushrooms to the pot and sauté for 5-7 minutes until browned and softened. Remove the mushrooms and set aside.
In the same pot, add the onions, carrots, parsnips, and potatoes. Sauté for 5 minutes until the vegetables begin to take on a bit of color.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Deglaze the pot by adding the red wine (or vegetable broth if not using wine), scraping up any browned bits from the bottom of the pot.
Stir in the vegetable broth, tomato paste, soy sauce, rosemary, thyme, bay leaves, salt, and black pepper.
Return the browned mushrooms to the pot and stir to combine all the ingredients evenly.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and the flavors have melded together.
If you'd like to thicken the gravy, remove the pot from the oven and place it back on the stove over medium heat. Stir in the flour or cornstarch mixed with a small amount of cold water to form a slurry. Simmer until the gravy thickens to your liking.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Mushroom Pot Roast hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 45.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 301 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 6547 mg | 139% | |
*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.
