Description
This vegetarian Portobello Pot Roast recipe is quick and simple to prep, easy to cook in the Instant Pot or slow cooker, and it’s full of the classic savory flavors we all love!
Ingredients
Scale
- 1.25 pounds Yukon gold potatoes, cut into bite-sized pieces
- 1 pound baby bella mushrooms, cut in half if large
- 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 vegetable broth
- 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
Instructions
- Slow Cooker – Preparation: Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, vegetable broth, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine.
- Slow Cooker – Cooking: Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
- Slow Cooker – Thickening: In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Slow Cooker – Serving: Serve immediately, garnished with fresh parsley if desired.
- Instant Pot – Preparation: Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, vegetable broth, 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”.
- Instant Pot – Cooking: Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. 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. Remove the lid.
- Instant Pot – Thickening: In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Instant Pot – Serving: Serve immediately, garnished with fresh parsley if desired.
Notes
Onions: Feel free to sub in sliced white onions, if pearl onions are not available. Worcestershire: Be sure to use vegan Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking / Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: vegetarian pot roast, portobello mushrooms, plant-based comfort food, slow cooker, instant pot