This portobello mushroom pot roast is as hearty as the traditional version made with beef! Rich and comforting, this healthy vegan pot roast is a cozy and comforting one-pot dinner that’s easy to make and loved even by those who don’t generally go for meatless entrees. My whole family loves it! The list of ingredients for this recipe looks long, but don’t let that scare you. It’s really a very easy recipe and worth trying.
It’s also great for company. It not only looks and tastes great, but it is dairy-free, egg-free, and gluten-free so all your bases are covered!
Portobello Pot Roast
Making a vegan “beef” pot roast can be a great way to enjoy the cozy deliciousness of a traditional beef stew while catering to a vegetarian or vegan diet. It is lower in saturated fat and cholesterol compared to the classic version and is a good source of fiber, vitamins, and minerals when prepared with a variety of vegetables, legumes, and whole grains. Creating a vegan version of a beef stew allows individuals to enjoy a familiar and satisfying dish without using animal products. With the right ingredients seasonings, and seasonings, a vegetarian beef stew can replicate the flavors and textures of a traditional beef stew. The portobello mushrooms provide a satisfying meaty texture and a savory flavor that mimics beef.
Equipment Needed for Portobello Mushroom Pot Roast
I like to use my Dutch oven for this recipe, starting on the stove, and then transferring to the oven. If you don’t have a Dutch oven, you can also use an Instant Pot, but you need to decrease the vegetable broth by 1/2 cup. The recipe needs more liquid in the Dutch oven because some of it evaporates.
My family likes this recipe better when made in the Dutch oven. It takes longer, but we think the vegetables taste better. Also, leftovers when this recipe is made in the Dutch oven store well in the refrigerator in an airtight container for a few days. With the Instant Pot, we found it’s best to serve and eat this portobello pot roast immediately as the potatoes and carrots seem to become soft and mushy the next day.
How to Choose the Right Portobello Mushrooms
Choosing the right Portobello mushrooms for a vegan pot roast is essential to ensure a delicious and satisfying dish. Here are some tips on how to select the best Portobello mushrooms:
Size and Shape:
Look for Portobello mushrooms that are large and have a nice, round shape. They should be roughly the size of your palm or larger. This size will make them substantial and suitable for a pot roast.
The mushroom caps should be firm and free from blemishes, bruises, or discoloration. Check for any sliminess or excessive moisture, which can be a sign of spoilage.
The gills underneath the mushroom cap should be brown and intact. Avoid mushrooms with gills that are overly dark or appear to be deteriorating.
Ensure that the stems are firm and not too woody. While you can remove and discard the stems if they are too tough, it’s preferable to have edible stems for a more flavorful roast.
Fresh Portobello mushrooms should have an earthy, slightly sweet aroma. If they have an unpleasant or sour smell, they may be past their prime.
You can choose between regular Portobello mushrooms and baby Portobello mushrooms (also known as cremini mushrooms). Both work well for a pot roast, but baby Portobellos may have a milder flavor and be more tender.
If you’re not planning to use the mushrooms immediately, store them in a paper bag in the refrigerator. This helps to prevent moisture buildup, which can cause mushrooms to deteriorate.
Portobella Mushroom Pot Roast Recipe
- 1 tbsp olive oil
- 1 onion, white or red peeled and cut in very thin slices
- 3 cloves garlic minced
- 4 portobello mushrooms, large gently cleaned with a damp cloth and stems removed. Cut in large slices.
- 10 small new potatoes (approximately 1 lb.) cut in half
- 2 beets Washed, peeled and cut in chunks
- 4 small carrots, intact with green tops Washed, with green tops cut off, then peeled and cut into large pieces. You can purchase intact carrots at Farmers Markets and some supermarkets.
- 1 turnip Washed, peeled and cut in chunks (you can substitute other root vegetables if you like, such as parsnip, rutabaga, kohlrabi or celeriac.)
- 3 cups vegetable broth use 1/2 cup less if cooking in an Instant Pot instead of a Dutch oven.
- 1/2 cup dry red wine
- 2 tbsp worcestershire sauce
- 3 tbsp tomato paste
- 1 tbsp fresh rosemary Destemmed (If you don't have fresh, you can substitute dried)
- 1 tbsp fresh basil Freshly chopped. (If you don't have fresh, you can substitute dried)
- 1/2 tsp sage (dried) Sometimes I substitute oregano for the sage
- 1 tsp smoked paprika Don't use regular paprika - For this recipe smoked paprika gives a better flavor
- salt and pepper To taste
- 1 tbsp corn starch You can substitute all-purpose flour if you don't have corn starch in the house.
- Preheat your oven to 375 degrees F.
- Heat your Dutch oven to medium heat and add the olive oil. Cook the onion slices for 2 minutes, then add the minced garlic. Stir and cook for about one minute more. Add the corn starch and smoked paprika. Stir continuously and cook for another 1-2 minutes to activate the starch and deepen the flavor of the paprika. Do not burn as it will result in a bitter flavor.
- Stir in the vegetable broth, red wine, Worcestershire sauce and tomato paste.
- Add all the seasonings. If using a Dutch oven, stir and bring the mixture to a boil.
- Add all the vegetables to the Dutch oven or Instant Pot. If using the Dutch oven, cover and cook the vegetables in the pot in the preheated oven for 1 - 1/2 hours or until the vegetables are soft.
- With a slotted spoon, divide the portobello mushroom pot roast into four bowls and cover with a spoonful of gravy. Store leftovers in an airtight container in the refrigerator for up to three days.
Below are answers to questions people commonly ask about the Portobello Mushroom Pot Roast recipe.
Can I Leave the Beets Out of the Recipe?
I know a lot of people don’t like cooking with fresh beets because they can be a mess and the red juice can stain. The answer is yes if you don’t want to deal with them, and you can simply add more of the other vegetables. However, beets add a wonderful meaty texture and rich earthy flavor. This vegan beef stew recipe is tastier when it includes beets, in my opinion.
What are some serving suggestions for vegan beef stew?
Serve vegan beef stew with crusty bread, rice, quinoa, or a side salad for a complete meal.
How do I modify the portobello pot roast to make it in an Instant Pot instead of a Dutch Oven?
The process when using the Instant Pot instead of the Dutch oven for the portobello beef stew is similar, with the following modifications:
1. You will need to decrease the amount of vegetable broth by 1/2 cup when adding the ingredients.
2. With the Instant Pot, you will not need to use your oven. Once all the ingredients are combined, secure the lid and set to high pressure for 30 minutes. When finished, release the pressure according to the manufacturer’s instructions. Remove the lid and let the stew cool for ten minutes before serving.
What’s the difference between paprika and smoked paprika?
Both Paprika and smoked paprika are spice powders made from dried and ground peppers, but they differ in flavor, aroma, and how they are processed.
Paprika is made from sweet or mild red peppers, such as bell peppers or chili peppers. It typically has a bright red color and a mild, sweet, and slightly fruity flavor. Paprika is often used as a garnish for its vibrant color, as well as for adding a mild pepper flavor to dishes. It’s commonly used in various cuisines, including Spanish, Hungarian, and Mediterranean.
Smoked Paprika (also known as Pimentón):
Smoked paprika, on the other hand, is made from red peppers that have been smoked and dried over an open flame before being ground into a powder. This smoking process imparts a strong, smoky flavor and aroma to the paprika, which can range from mild to hot, depending on the type of pepper used and the processing method.
Smoked paprika is often used to add a deep, smoky essence to dishes, such as stews, soups, grilled meats, and barbecue rubs. It’s a key ingredient in Spanish and some Mexican dishes.