Portobella Mushroom Pot Roast Recipe
Rich, hearty, delicious and EASY! You won't miss the beef!
Ingredients
- 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.
Instructions
- 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.
Tried this recipe?Let us know how it was!