Rich and hearty Portobello Pot Roast with meaty portobello mushrooms, red wine, herbs & vegetables in thick, rich, gravy. It's a gorgeous one-pot meal that is cozy and packed with flavor!
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"I made this for dinner tonight. Wow, it was terrific. Thanks for the recipe. One of the best dishes I've made in a long time!" - Marc ⭐️⭐️⭐️⭐️⭐️
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Super cozy naturally vegetarian and vegan Portobello Pot Roast! It's the ultimate one-pot meal and can be cooked in an oven or slow cooker. If you have an Instant Pot see my Instant Pot Portobello Pot Roast.
This meatless pot roast is a melting pot of meaty portobello mushrooms, rich, thick, amazing red wine gravy, aromatics, tender veggies, and sweet, soft potatoes. It's been a reader and personal favorite recipe for years!
Ingredients
Here is exactly what you need at a glance, along with some important ingredient notes and substitution ideas:
- Portobello mushrooms - They have a stronger flavor than button or chestnut mushrooms and a heartier, meatier texture. The nice big slices look good in this too.
- Potatoes - There is something incredible about large chunks of potatoes cooked in gravy in the Instant Pot. They become, soft, sweet, and delicious. It's important not to use floury/starchy potatoes. Waxier potatoes are needed for this recipe. They get soft while still holding their shape in the Instant Pot. Yukon Gold potatoes or red potatoes are my go-to. In the UK use Desiree potatoes. Starchier potatoes like russets or Idaho will break down and disintegrate which is why I do not recommend using them.
- Stock - Any vegetarian stock will do. My favorites for this are Better Than Bouillon No Beef or Pacific mushroom broth.
- Red wine - It gives complexity and depth of flavor like nothing else can, while also adding some acidity which is important for balance. See the FAQs for substitutions.
- Soy sauce - This seasons and adds depth and "beefy" umami flavor.
- Flour - This is to thicken the gravy. If you are gluten-free use gluten-free all-purpose flour or cornstarch.
- Herbs - Fresh will give the best flavor but you can use dried herbs instead. Quantities are given in the recipe card.
- Sugar - Just a touch. It's used as a seasoning rather than a sweetener and is important for balance.
How To Make Portobello Pot Roast
A traditional pot roast is made by searing the meat, and then placing it in a pot with vegetables, stock, sometimes some wine, and herbs. It's then all roasted together slowly in the oven.
This Vegan Pot Roast is made in much the same way. Here's a quick run-through (the full printable recipe is at the end of this post):
- Saute the sliced portobellos until golden then scoop them out and set aside.
- Sauté the onions and garlic in the same pot.
- Add the flour and cook it out to remove any raw flour taste.
- Gradually add the stock, then all of the other ingredients, bring to a simmer, then move to the oven and roast slowly until the potatoes are meltingly soft and tender, and the gravy thick, rich, and fragrant.
Serving Suggestions
This Portobello Pot Roast smells amazing and is so rich and delicious. I love it with some steamed green vegetables or roasted red cabbage and caramelized Brussels sprouts, a little vegan horseradish sauce, and a big glass of red wine.
Some good bread to mop up that delicious gravy is also very welcome. Any of these make great gravy mopper-uppers:
Storing Leftovers
Leftover Portobello Pot Roast can be kept in an airtight container in the fridge for up to 4 days. Reheat in a pot on the stove or in the oven at 350°F, or for a few minutes in the microwave, until piping hot. Add a splash or two of stock or water to thin out the gravy if necessary.
Recipe FAQs
I recommend a Shiraz, Côtes du Rhône, Pino Noir, or Merlot (vegan of course). I usually use Shiraz because it's my favorite to drink and I always have some here. My advice for choosing one would be to not go for the cheapest and don't use cooking wine. When it's cooked the wine reduces and intensifies, and its characteristics are intensified so if you start with a bad wine it will become really evident in the finished dish. A half-decent bottle will create a lovely smooth-tasting sauce with lots of layers of flavor. So my advice is to go for a middle-of-the-road kind of red. I always look for what's on sale and grab the best deal.
Drink it with your meal or freeze the leftovers. Use an ice cube tray or small containers so you can use it next time you make this recipe, my red wine gravy, or any other rich gravy or sauce-based meal.
For the very best results, I recommend following the recipe as written. For a very different flavor profile though, a nice dark brown flavorful ale makes a very good red wine substitute. Marsala also works well. If you don't want to use alcohol at all, my first choice would be non-alcoholic red wine. Second, would be good quality unsweetened red grape juice, but not the full 1½ cups as it's so sweet. I'd just use ¾ of a cup (180ml), and make the rest up with extra stock and 2 to 3 tablespoons of red wine vinegar or balsamic vinegar for some acidity. Or if you're willing to sacrifice lots and lots of complexity and flavor simply replace the wine with more stock.
I don't recommend freezing this dish because potatoes become floury and grainy once frozen and defrosted. I don't personally care for that texture. If you are ok with sacrificing the potato texture then you can safely freeze leftovers for up to 3 months.
Recipe
Portobello Pot Roast
Author:Ingredients
- 2 tablespoons olive oil , or use a few drops of water for oil-free
- 5 large portobello mushrooms , sliced
- 1 large onion , diced
- 3 cloves garlic , minced
- 3 tablespoons flour , gluten-free if necessary
- 2 cups (480 mls) vegetable stock
- 1½ cups (360 mls) red wine
- ¼ cup (60 mls) soy sauce , gluten-free if necessary
- 5 large potatoes , peeled and cut into large chunks (they should be a waxy variety not starchy)
- 4 large carrots , peeled and cut into 1 inch chunks
- 1 teaspoon fine sea salt to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sugar , cane or white
- 2 sprigs fresh thyme , or 1 teaspoon dried thyme
- 1 large sprig fresh rosemary , or 1 teaspoon dried rosemary
- 3 to 4 fresh sage leaves , or heaping ¼ teaspoon dried sage
INSTRUCTIONS
- Preheat the oven to 350 °F (175°C).
- In a large stovetop and oven-safe pan with a lid (a Dutch oven is perfect) heat the olive oil over medium heat until hot and glistening. Add the portobello mushroom slices. Allow them to brown turning frequently, then remove from the pan to a plate or bowl and set aside.
- Add the remaining olive oil then add the onion. Cook, stirring frequently until just turning golden (about 6 minutes), then add the garlic and cook for 1 minute more.
- Add the flour and stir well. Let it cook for a minute or 2 then very slowly, a little at a time, add the vegetable stock, stirring really well as you go to work most of the lumps out.
- Add the red wine, soy sauce, potatoes, carrots, salt, pepper, sugar, and if using dried herbs those too. Then give it a good stir.
- Add the mushroom slices and stir those gently in then if using fresh herbs lay them on the top so you can remove them easily later.
- Bring to a gentle simmer then put the lid on, move to the preheated oven and bake for about 90 minutes to 2 hours, or until the potatoes are meltingly soft and tender.
- Remove from the oven and if you used fresh herbs remove them from the top before serving. Gravy can be thinned with a little boiling water if desired.
In a slow cooker
- Saute the onions, portobello slices, and garlic in a saute pan before adding to the slow cooker.
- Add everything else EXCEPT the flour. Stir well and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are meltingly tender.
- Mix the flour with a little water to make a pourable slurry. Pour it into the slow cooker and stir gently trying to minimize any veggie break up. Allow to cook for 3 to 4 minutes until thickened then serve.
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NUTRITION
Recipe adapted from Lani Muelrath's Portobello Pot Roast in her book The Plant-Based Journey .
Katrina Benge says
Would love a pressure cooker version!
Melanie McDonald says
I've got one! Here it is: https://avirtualvegan.com/vegan-instant-pot-portobello-pot-roast/
DH says
This is the best pot roast, meat or vegan we’ve ever had!
Like another follower, I cooled the pot roast then placed a sheet of puff pastry over top and brushed with an egg wash, (1 egg and 1 T oat milk) and baked for 30 minutes.
Liberty says
Easily one of the top 5 recipes I've ever cooked. Thank you!
It reminds me of a beef stew my father used to make when I was a child. Do you have recommendations for modifying this to make a stew?
Melanie McDonald says
So pleased you enjoyed it! To turn into a stew cook it on the stovetop in a soup pan or Dutch oven, and add more stock. About an extra 2 cups? Keep it semi-covered while cooking. I'd still saute the mushrooms, remove, then add back towards the end though. You could even make some dumplings. I have a dumpling recipe here as part of this stew: https://avirtualvegan.com/vegan-beef-baked-bean-stew/
Hope that helps!
Liberty says
Thank you so much! I can't wait to try!
Maureen says
The pot roast was a hit! I did freeze some for later.
Melanie McDonald says
Love to hear that. Thank you for your review, Maureen!
Denise says
I made this exactly as stated in the recipe and it is exceptionally flavorful and fragrant. I allowed it to cool, topped with puff pastry, and re-heated it just long enough for the pastry to rise and brown. My guests really liked it. I'll add this to my favorite recipe folder.
Iris says
Can I use sweet potatoes instead?
Melanie McDonald says
I personally think regular white potatoes work better than sweet potatoes in a pot roast (texture & flavour-wise). Sweet potatoes will get really, really soft and probably fall apart.
Theresa says
One of the most flavour packed dishes I have ever tasted.
Kim says
Our new favorite comfort food. Love it and will be making it again soon!