Portobello Pot Roast - 2 Guiding Stars
Active Time
Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

If you can find vegan Worcestershire sauce, you can make this dish completely vegan. Packed with deep umami flavors, you’ll certainly find it a satisfying alternative to a meat-based roast, no matter how much you love beef.

Ingredients

  • ½ cup white wine, divided
  • 4 large portobello mushrooms, thickly sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 tsp. sage
  • 1 tsp. dried basil
  • 3 cups low-sodium vegetable broth, divided
  • 4 medium potatoes, quartered
  • 4 medium carrots, cut into 3” pieces
  • 2 tsp. Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Directions

  1. Preheat oven to 350ºF.
  2. In a large saucepan over medium-low, heat half of the wine and add the mushroom slices. Cook until mushrooms release their liquid and caramelize, turning as needed (12-15 minutes). Transfer mushrooms to a large, heavy-bottomed, oven-safe pan with an oven-safe lid.
  3. Deglaze the pan with the remaining half of the wine. Add onion. Cook until onions are translucent and starting to caramelize, stirring occasionally (20 minutes). Add onions and garlic to the pan with the mushrooms.
  4. Mix the flour, sage, and basil in a small bowl. Stir in enough broth to create a paste and pour the mixture into the pan. Whisk in remaining broth over medium heat. Bring to a boil.
  5. Add the potatoes, carrots, and Worcestershire sauce to the broth mixture. Pour all over the mushrooms and onions in the pan. Add the herbs, cover, and bake until potatoes are tender (1 hour).
Nutritional analysis per serving: Calories 265; Total Fat 1g (1% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 215mg (10% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 8g (29% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 35% DV; Copper 70% DV; Vitamin A 60% DV; Niacin 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/portobello-pot-roast/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796