Meatless Pot Roast 

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Meatless Pot Roast

Adapted from protectivediet.com/roast-less-pot-roast.html

Ingredients:

  • 1 large onion, sliced
  • 3 cloves of garlic, diced
  • 4 cups of low sodium vegetable broth
  • 2 Tbsp Tamari (or low sodium soy sauce / liquid aminos)
  • 1 tsp poultry seasoning, Mrs. dash or other herbal seasoning as desired
  • ¼ tsp black pepper (more or less to taste)
  • 3 Tbsp cornstarch + ¾ cup water
  • 8-16 ounces portobello mushrooms, whole or chinked
  • 8-10 small potatoes cut in half, or 4-5 large potatoes cut in quarters
  • 4 large carrots, cut into 2-inch pieces
  • 1 red bell pepper, cut into large pieces
  • 1 stalk of celery, cut into 2 inch pieces
  • 1 cup fresh parsley, finely chopped
  • 8 ounces chopped tomatoes to tomato sauce
  • ¼ cup red wine (optional)
  • ½ tsp honey

Instructions:

  1. Preheat oven to 425 degrees or cook on the stove top
  2. Using an oven safe pan like Corningware or a Dutch oven: on the stove top, add onions and garlic to dry pan, and brown, caramelize or sauté.
  3. When browning is achieved, immediately add vegetable broth to stop the browning process before burning begins, stir to incorporate browning from the bottom of the pan into the broth.
  4. Add Tamari, seasoning and pepper.
  5. Continue heating broth until it comes to a boil.
  6. Dissolve cornstarch into ¾ cup of water and whisk into the boiling broth (broth should thicken within one minute).
  7. Remove from heat and add mushrooms, garlic, potatoes, carrots, bell pepper, celery and parsley.
  8. Stir to coat all the vegetables with gravy; some of the vegetables will be sticking out of the gravy.
  9. Cover baking dish and if doing in the oven, place onto a rimmed baking / cookie sheet to catch any gravy that may bubble over.
  10. Bake for 1 to 1½ hours, until potatoes are fork tender.


Notes:

  • This recipe is best suited for oven roasting.
  • Slow cooking (crock pot) or pressure cooking this recipe is not recommended.  The use of a slow cooker or pressure cooker will steam instead of roast the veggies, and won’t provide the flavor of traditional pot roast.
  • Baking time will be one hour when using an enamel coated cast iron casserole pan due to heat retention.
  • If this seems too complex, just use your favorite stew or pot roast recipe, leave out the meat, and put mushrooms in instead!



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© David Drozek 2014