gimmesomeoven4.2
Vegetarian Portobello Pot Roast
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!
👥 6 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Slow Cooker Method:
2
Add 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. Cook on low for ⏱️ 6-8 hours, or on high for ⏱️ 3-4 hours, until the potatoes and carrots are tender.
large carrots (peeled and cut into bite-sized pieces)2garlic (peeled and minced)4 clovesvegetable stock (divided)3 cupstomato paste3 tablespoons
3
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.
vegetable stock (divided)3 cupscornstarch2 tablespoons
4
Serve immediately, garnished with fresh parsley if desired.
5
Instant Pot Method:
6
Add 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”.
large carrots (peeled and cut into bite-sized pieces)2garlic (peeled and minced)4 clovesvegetable stock (divided)3 cupstomato paste3 tablespoons
7
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.
8
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.
vegetable stock (divided)3 cupscornstarch2 tablespoons
9
Serve immediately, garnished with fresh parsley if desired.
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