Pot Roast a la Portabello


Pot Roast a la Portabello
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Lovely for company but easy enough for everyday, this hearty take on a traditional pot roast will warm your belly and your soul!
Pot Roast a la Portabello
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Lovely for company but easy enough for everyday, this hearty take on a traditional pot roast will warm your belly and your soul!
Ingredients
  • 1/2 Cup White wine
  • 4 large portabello caps sliced
  • 1 large onion sliced
  • 2 cloves garlic minced
  • 3 Tbsp flour
  • 1 tsp sage
  • 1 tsp basil
  • 3 Cups vegetable broth check ingredients for allergens
  • 4 medium Yukon Gold potatoes quartered
  • 4 carrots sliced
  • 2 tsp vegan Worcestershire sauce
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Preheat oven to 350. Heat 1/4 cup white wine in a large saucepan, add mushroom. Let cook through, then remove and set aside.
  2. Add 1/4 Cup wine to pan along with onion and garlic. Carmelize onions, remove and set aside.
  3. Combine flour sage and basil in a bowl. Stir in 1/4 cup broth, pour mixture into pan from steps 1 and 2. Stir over medium heat and slowly add remaining broth.
  4. As soon as mixture begins to boil, turn off heat, add remaining seasoning. Add potatoes, carrots, salt, pepper, Worcestershire sauce.
  5. Pour mixture into large lidded dish, add mushrooms and onions. With lid on, place dish in oven and bake for one hour.
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