Going through oodles of recipes that I've saved over the years, and now organizing and shredding the paperwork, I came across this recipe, source unknown. With a few adaptations I have to say this is the best tasting pot roast recipe I've prepared. The seasonings are wonderful, and the combinations are endless. Portobellos replace meat, but you can add or replace the mushrooms with soy curls, tofu, or tempeh. Keep the mushrooms! The original recipe did not include peas, but I'd add peas and turnips when preparing the pot roast.
This makes 4 servings. Can easily double the recipe for a crowd.
- 1/2 cup red wine
- 4 large portobello mushrooms, sliced into 3/4 " pieces.
- 1 8 oz package white button or small portobello mushrooms
- 1 large onion, sliced
- 3 garlic cloves, finely chopped
- 4 T flour
- 1 1/2 tsps ground sage
- 2 tsps dried basil
- 4 cups vegetable broth, divided
- 5 good size carrots, cut into 3 inch pieces
- 4 large potatoes, quartered
- 16 oz can or frozen green peas
- 2 turnips, quartered
- salt and ground pepper to taste
- 2 tsps vegetarian Worcestershire sauce
- 2 tsps dried rosemary
- 1 sprig fresh rosemary (optional)
Preheat oven to 350.
In a large saucepan, heat 1/4 cup red wine and add the portobella mushroom slices and smaller button or portobello mushrooms. Cook them on medium heat and brown them slightly. Keep turning so they do not stick or burn. Remove from the pan and set aside.
Add the remaining 1/4 cup of wine, add the onions and garlic and keep turning onions and garlic till they wilt and brown. Remove onions and garlic and set aside.
Then mix the flour, sage, and basil in a small bowl. Stir in 1/4 cup of the broth to make a paste, and add to pot where onions and garlic cooked. Then slowly add the broth to the pot, keep stirring to mix well. Bring to boil then turn heat off and add the vegetables. Stir well.
Add the Worcestershire sauce to the veggies in the big pot. Add more ground pepper to taste. Then pour all ingredients into a large cast iron or ceramic casserole dish. I then sprinkled about 2 tsps of dried rosemary over the ingredients.
Cover with lid or heavy duty foil and bake for 1 hour. Carefully remove lid and test to see if potatoes and carrots are cooked.
Note: When I checked potatoes after 1 hour, they were still firm so I cooked another 1/2 hour. I would cook just 15 minutes more.