Portobello Pot Roast
Author: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 flavour!
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.
NUTRITION
Serving: 1serving | Calories: 306kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 1302mg | Potassium: 1282mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6990IU | Vitamin C: 40mg | Calcium: 56mg | Iron: 3mg
