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Portobello Pot Roast

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Rich and hearty Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!

Rich and hearty Portobello Pot Roast. Meaty portobello mushrooms, red wine, herbs & vegetables combine to make a delicious plant-based feast.

Today I am sharing with you a recipe from the The Plant-Based Journey by Lani Muelrath as part of a blog tour organized to promote the book.

There were a few recipes in the book that I considered featuring, but anyone who knows me well knows how indecisive I am! Because I couldn’t choose I put forward a vote on my Facebook page. The Portobello Pot Roast was a clear winner.

I made and photographed the Portobello Pot Roast last night. I am the only vegan in our household and my husband and son were having roast beef for dinner. I cooked this alongside it and because they were having roast potatoes I did not add the potatoes to the recipe. I used red wine as a substitute for the white as that was what we were planning on drinking with our dinner, and I used fresh sage instead of rubbed sage as I have some growing in a pot outside. Other than this everything was as suggested in the recipe.

Portobello Pot Roast

The dish was easy to make and the instructions clear. The first step involved sautéing the portobellos in some of the wine. I found that they absorbed the wine very quickly and began to stick to the pan a bit. I would suggest using a non stick pan rather than a stainless steel one as I did. This however was the only problem that I ran into.

Rich and hearty Portobello Pot Roast. Meaty portobello mushrooms, red wine, herbs & vegetables combine to make a delicious plant-based feast.

PORTOBELLO POT ROAST SERVING IDEAS

When the Portobello Pot Roast was removed from the oven it smelt great and looked rich and delicious. I served it with crispy roast potatoes, some steamed vegetables, a little horseradish sauce and a big glass of red wine. The horseradish complemented it perfectly and for the first time I didn’t feel as if I was eating a sub par meal while my family devoured their roast beef and Yorkshire puddings. I thoroughly enjoyed it and will certainly cook it again. I would however add a little more red wine to the sauce and a bit less stock, plus a few dried and rehydrated porcini mushrooms to intensify the flavour a little.

I also tried this recipe in my slow cooker with good results.

I would love to hear your feedback on this recipe. You can leave comments below and tag me on Instagram @avirtualvegan and add the hashtag #avirtualvegan and #pbjblogtour so I don’t miss them!

4.67 from 6 votes
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Portobello Pot Roast

Lani Muelrath says: "This recipe came to me as a happy surprise from my friend Jim Presentati. I first met Jim on our favorite mountain biking trail. Soon after he told me his phenomenal plant-based success story (see page TK), Jim raved about the “absolutely delicious portobello mushroom pot roast” that his wife Kathy makes. The next time I saw him, he mentioned it again. Time to investigate! When Kathy graciously sent me her recipe, I couldn’t help but think it was a perfect match for this section of the book. Who doesn’t know and love pot roast? The portobellos make the perfect savory swap-out and create a whole new gustatory experience. Here is my version, adapted from Kathy’s recipe, with just a tweak or two."
Course Entree
Recipe Type gluten-free, oil-free, vegan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 199 kcal
Author Lani Muelrath

Ingredients

  • 1/2 cup | 120mls white wine you can also try red—I’ve even made this with sake, divided
  • 4 large portobello mushrooms sliced into 3/4-inch pieces
  • 1 large onion sliced
  • 2 cloves garlic pressed
  • 3 tablespoons flour if sensitive to gluten use gluten-free flour
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried basil
  • 3 cups | 720mls vegetable broth divided
  • 4 large potatoes quartered
  • 4 large carrots cut into 3-inch pieces
  • Salt and freshly ground black pepper or lemon pepper to taste
  • 2 teaspoons vegan Worcestershire sauce
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  1. Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
  2. In a large saucepan, heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
  3. Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
  4. Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
  5. When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer. (Kathy suggests parsley and pepper.)
  6. Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
  7. Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.

Recipe Notes

Alternate Cooking Options: • If you have a large, heavy pot such as a dutch oven that can go from cooktop to oven, you can prepare the entire dish in that fashion, as Kathy does. • Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. Yet if you’re pressed for time, each variation is delicious.

If you would like to cook this Portobello Pot Roast in a slow cooker then prepare as directed until step 5 then tip it all into a slow cooker, then add the rest of the ingredients as per step 6. Cook on low for around 4 hours or until the potatoes are tender. Add a little more liquid if it looks like it might dry out towards the end. You could use broth or some red wine.

Nutrition Facts
Portobello Pot Roast
Amount Per Serving (1 serving)
Calories 199 Calories from Fat 7
% Daily Value*
Total Fat 0.8g 1%
Sodium 578mg 24%
Total Carbohydrates 39.4g 13%
Dietary Fiber 5.7g 23%
Sugars 8.7g
Protein 6.1g 12%
Vitamin A 213%
Vitamin C 51%
Calcium 7%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.


Rich and hearty Portobello Pot Roast. Meaty portobello mushrooms, red wine, herbs & vegetables combine to make a delicious plant-based feast. #portobellopotroast #potroast #portobello #vegan
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Comments

  2. My mom and I just had a conversation about how much I used to love her pot roast. It makes me feel horrible to think about it now, but this looks like it could be a fabulous substitute. I’m reading Lani’s book now, it’s fantastic.

    Reply

    • Thanks Howie. It is a really interesting book. I thoroughly enjoyed reviewing it (and eating the Portobello Roast)!!!

      Reply

    • Howie – you had me at ‘insightful’! I think you’ll find Journey to be just that….There is a 40 page Preview downloadable from my site, too! Best to you. And oh that Portobello PotRoast!

      Reply

  12. I did this yesterday and it is amazing! I didnt have potatoes so I just used sweet potatoes, it turned out very tasty, my boyfriend really liked it too! I am going to serve this to my sister (omni) this sunday! Thank you for this great recipe! 🙂

    Reply

    • Thanks for taking the time to leave a comment Camille. I am glad you both enjoyed it. I love sweet potatoes and will have to try them in this at some point. I hope your ‘omni’ sister enjoys it too! Have a great weekend! ????

      Reply

    • Thank you for sharing… there’s nothing more helpful than a reader commenting on how it tastes AFTER trying the recipe out rather than just from looking at the photo online. Thank you! 🙂

      Reply

      • You’re welcome. It’s a great recipe. Even better with a few little tweaks as I mention. I hope you enjoy it!

        Reply

  13. This was a pretty great recipe. However, it took way longer than an hour to cook. This might be because I used normal sized potatoes. Maybe if I had used fingerling potatoes or something smaller and quartered them, the chunks would have been tender after an hour. But they were like rocks after an hour. My boyfriend and I ended up getting take-out at 10 pm when it was still not cooked. However, by 11 pm, it was done (we put it in at 7:20 pm) and the house smelled amazing and we were excited to have it for lunch the next day. It was very good, especially with french bread to dunk in it! Next time, though, I would cut up the potatoes into much smaller chunks, double or triple the portobellos called for, and definitely use red wine instead of white (didn’t have any at the time). This wasn’t very hard to put together and definitely is hearty and delicious. I would make again for sure.

    Reply

    • Hi Lauren, Thanks for taking the time to comment! I am sorry to hear your potatoes took so long to cook. When I reviews Lani’s book and cooked the recipe I made roast potatoes separately so omitted the potatoes from the actual pot roast. If I had cooked them in it then I would probably have had the same problem as you! I will make a note on the recipe later so that people know to cut them very small or be prepared to cook for longer.
      I agree with you, red wine is definitely best for this recipe as it has a much richer flavour and makes the gravy a better colour.
      I am glad that you enjoyed your pot roast, even if it was the day after and I hope the take-out was good!
      Have a great evening ????

      Reply

    • You can just use some extra really good and flavourful broth. If you can get it mushroom broth gives a lovely deep flavour and would be great in this recipe. Tamari is also good for giving a rich savoury flavour so 2 tablespoons of that would be good added too as it will give it a bit of a flavour boost. Just a shot in the dark but if you happen to have some marsala in the back of a cupboard somewhere it is awesome with that instead of the wine!

      Reply

  15. I made this for dinner tonight. Wow , it was terrific. Thanks for the recipe. Really one of the best dishes I’ve made in a long time !

    Reply

    • Wow Marc that is so good to hear! It is one of my favourites too. It’s so rich and comforting. Thank you so much for stopping by to let me know! :O)

      Reply

    • That’s great to hear Alex! Thanks so much for letting me know and I hope you enjoy the other ones you try as much :O)

      Reply

    • Yes I would. That is how I have made it in the past and it gives the best flavour. I have also made it by just throwing it all in and not browning everything and it was still nice but no where near as flavourful. I hope you enjoy it!

      Reply

  18. Hi Mel,

    This recipe looks and sounds amazing! I am planning on making it for a pot luck tonight but I’ve never actually had any sort of pot roast before. Is this supposed to be eaten like a stew? Sorry for such a naive question!

    Thank you!

    Reply

    • No problem at all! Pot roast is usually eaten with veggies as a side like you would with a regular roast, but you could totally eat it as a stew too. It would be nice like that and much easier for a pot luck than having to worry about cooking extra veg. I like crispy roast potatoes so usually leave the potatoes out and roast them separately but they are lovely cooked in it as per the instructions too. Hope that helps and enjoy!

      Reply

  19. This is an amazing recipe. HOWEVER, tag says “gluten free”. It absolutely is NOT!!! Three tablespoons flour. Dangerous mistake for those with Celiac Disease. 😧

    Reply

    • I had some problems when my recipe card was changed a few months ago and things didn’t transfer over very smoothly. I had to go through every single recipe and correct them all. This was obviously one detail I missed. Thank you for picking it up and I have amended it to say to use gluten-free flour if necessary.

      Reply

      • Thanks. I wasn’t criticizing. I know how this happens I figured it was just an error that hadn’t been noticed. Love the recipe and have learned to recognize gluten traps, immediately, in recipe and packaged ingredients. Some, especially newly diagnosed, haven’t learned what to watch for, yet, so they depend on search terms and tags of “gluten free”. Appreciate your site and the fact you responded so quickly.

        Reply

        • I’m just grateful you picked it up :O) So glad you are enjoying the recipe. It’s a personal favourite of mine!

          Reply

  20. I found the slow cooker version needed a lot more than 4 hours on low, because the potatoes were still hard.
    Other than that, this is a tasty dish,thank you!

    Reply

    • Sorry it needed longer than it says in the recipe. My potatoes cook within 4 hours in my slow cooker but they are all slightly different. Yours must run a little cooler than mine. I’m so glad you enjoyed it though. It’s one of my favourites!

      Reply

  21. I don’t recall eating a ton of pot roast when I was a child, but since I love mushrooms and potatoes, and the picture was so inviting, I had to try it. I must say I was not disappointed. Even though it is well over 80 degrees outside, this is comfort food at its finest. Like others suggested, I added more mushrooms (a few crimini and shiitaki) , but no other revisions. My only regret is that the gravy didn’t get as thick as I would have liked. I take the blame. I’ve got to work on my gravy skills. Nevertheless, it was delicious! I can’t wait to try more of your recipes.

    Reply

    • I’m so glad you enjoyed it! It’s one of my favourites meals for sure. If your gravy is ever too thin (in any recipe) and you want to quickly thicken it, just put a tablespoon or 2 (depending how much gravy there is) of arrowroot powder or cornstarch in a small bowl or cup and mix a little water into it gradually to make a thick but pourable paste. Pour it into the gravy, stirring constantly and it will thicken up beautifully!

      Reply

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  5. […] I have received a few emails over the past few months asking if I could come up with a vegan meatloaf recipe. I think something people find hard when transitioning to veganism, is making alternatives to the quintessential family favourites like meatloaf, shepherd’s pie, spaghetti bolognese, pot roast etc. […]

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