The ultimate one-pot family meal - Rich and hearty Vegan Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
Recipe from The Plant-Based Journey by Lani Muelrath. Shared with permission from both Lani and Ben Bella Books. Image rights belong to Melanie McDonald of A Virtual Vegan.
This Portobello Pot Roast recipe is the ultimate one-pot family meal. With meaty portobello mushrooms, chunky vegetables, red wine and herbs, it's rich, flavourful and hearty.
How to make Portobello Pot Roast
A traditional Pot Roast is made by searing the meat, then placing it in a pot with the vegetables, broth, sometimes some wine and herbs. It's then all roasted together really slowly in the oven.
This Vegan Pot Roast is made in much the same way, by searing the portobello mushrooms then cooking them with the vegetables and broth in the oven.
Remember when you put it all together, that not much evaporation happens in the oven because it has a lid on it, so don't add too much broth at first. Check it as it's cooking and add a little more if you think it needs it. You can always add more but you can't take it away.
I like to use the broth sparingly when I make this recipe so that the gravy is really thick, dark, rich and flavourful like in the photos, but you can add more broth (like in my video), so it is much thinner if you prefer. It's almost like a stew then.
Serving suggestions
This Portobello Pot Roast smells amazing and is so rich and delicious.
Serve it with some extra oil-free crispy roasted potatoes or my vegan mashed potatoes and some crusty bread to mop up that tasty gravy.
Also on the side, some steamed vegetables, roasted red cabbage, a little horseradish sauce and a big glass of red wine. The horseradish complements it perfectly.... as does the wine - hic ...
Got an Instant Pot?
If you have an Instant Pot, I have created a Vegan Portobello Instant Pot Pot Roast which you will love!
Here it is:
Possible variations
This recipe has become a staple for us. I do however add a little more red wine to the sauce and a bit less stock. A few dried and rehydrated porcini mushrooms to intensify the flavour a little are amazing too. Some other ideas:
- Cook it, let it cool and use it as a pie filling. Make it as directed so the gravy is pretty thick. Then make a pastry crust and fill it with the pot roast to make a pie. Divine is the word!
- Cook in a slow cooker - Directions are in the recipe
Hungry for more?
Love hearty stews? You might also enjoy my Vegan Irish Stew.
Portobello Pot Roast
Author:
Ingredients
- 1/2 cup | 120mls red or white wine , I think red works best
- 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. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
- 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 , or 1 tablespoon of soy sauce or tamari
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
INSTRUCTIONS
- Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
- In a large saucepan (or a large stovetop to oven like a Dutch Oven , 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.
- 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.
- 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.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer, such dried herbs and black pepper.
- 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.
- 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.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This is a popular recipe that was previously published on A Virtual Vegan in 2015. I have updated the post and added a video to make it even better!
Luke says
If I made this in advance how well would it freeze/reheat for a midweek meal?
A Virtual Vegan says
I haven't tried freezing it. Be aware that potatoes don't always freeze very well.Their texture tends to change and go a bit funny. As long as you are ok with that then it would be ok. It reheats perfectly so that side of it won't be a problem.
Leslie says
At what setting do you heat the wine in the first step!? Med or high??
A Virtual Vegan says
I would do it over a medium heat. You are basically sautéing the mushrooms and onions in the wine.
TonyaTallulah says
This turned out super fine! I followed the recipe using a little more wine than it called for and subbing organicecoconut flour .... it's a keeper!
A Virtual Vegan says
So glad you enjoyed it! Using a little more wine than called for is always a good plan! ;)
Susan says
Hi - I made this exactly as detailed in the recipe / using a dutch oven. We ate half and froze the leftovers. I thought the frozen version would result in a weird texture but it did not! Served over polenta both times and it’s definitely going into the rotation.
A Virtual Vegan says
I'm so glad you enjoyed it and it's great to know it freezes ok as I have never tried. We always eat it all too fast ;o) Thank you for stopping by to leave feedback. Much appreciated!
Renee says
My son is a Vegan and I am a Pescatarian and also have 2 meat eaters in the house --- so for Christmas Dinner we made this --- I figured it would be something that everyone could have together and enjoy --- I can say it was a Great Choice because there were no left overs -- My husband used Marsala Wine for the wine and since we had everything in the house for it he made the vegan Worcestershire sauce from scratch --- Would definitely make it again
A Virtual Vegan says
I'm so glad you all enjoyed it. No leftovers is always a good sign!
RB says
Great comfort food dish!
A Virtual Vegan says
Thank you, glad you enjoyed it!
Mimi says
I made this exactly as written, and it was beyond delicious! The combination of the herbs with the mushrooms, smelled wonderful. I can’t wait to make it again. Thank you so much for sharing this recipe!
A Virtual Vegan says
You are welcome. I am so glad you enjoyed it!
C-A says
If I want to prep everything until step 6 and bring my slowcooker over my friends house (I am the only vegan in the team!), will it be ok? Or do you suggest to stop at step 5 and complete step 6 when I get there? I will cook something else if it is not realistic... But this looks so tasty! Let me know :)
A Virtual Vegan says
It's definitely do-able. I would go up to step 5, let the gravy cool, then put it and everything else into the slow cooker, transport it and turn it on when you get there. I would cut the potatoes into smaller pieces than quarters to be sure they cook through well in a few hours as you don't want everyone else to be eating and you sat there with nothing because your potatoes are too hard! It does reheat really well too so you could cook it completely the day/evening before then just warm it through when you get to your friends house. Either way it will be great!
Craig says
If I need to double the servings and cook in a slow cooker, how much time will it take?
A Virtual Vegan says
I have never done it so I can't say for sure. Perhaps allow an extra hour, bringing it up to 5 hours on low. All slow cookers are different though and the size you cut the potatoes will affect how long it takes too so it's really hard to say. I find that most things tend to be cooked after 5 hours in my slow cooker though so as long as you don't cut huge chunks of potato you should be ok.
Sally says
What would you suggest as a replacement for the wine for an alcohol-free vegan?
A Virtual Vegan says
I would just use a really great, strong tasting broth. I love Pacific brand mushroom broth. It has a really deep tasting flavour and is great for gravies and sauces etc. If you have some add a couple tablespoons of good balsamic vinegar too. It will help give a little more depth and a winey richness.
Sally says
Perfect! Thanks so much! I'll give it a try.
Amla says
I’ve never eaten pot roast in my life ( and I’m 51 years old), but do like mushrooms and will try this recipe.
A Virtual Vegan says
I hope you enjoy it!
Gwen says
We loved this!!! We are not vegan, not vegetarian. However, we try to cut meat out a few times a week and like to do that without a ton of dairy. This was perfect! It was hearty and fulfilling! Thank you for sharing this recipe. We will use it over and over again. I used red wine, by the way. I also may coaresly chop the rosemary, as getting whole needles was strange. Thanks again for a delicious recipe.
A Virtual Vegan says
I'm so glad you all enjoyed it Gwen!
Cathy Swenson says
Is there a substitute for the wine? I don't drink and can't have alcohol. Thx Looks delicious :)
A Virtual Vegan says
You could just use more broth in place of the wine. Make sure you use a really nice, richly flavoured one though as you will lose a bit of flavour by omitting the wine.
Chessie says
Heavenly!This is a recipe to make again (and again). The herbs and mushrooms and wine make such a good broth.
A Virtual Vegan says
So glad you are enjoying it! Thank you for stopping by to leave your feedback!
Danielle says
This recipe was delicious! Will definitely make it again and again.
A Virtual Vegan says
That's great Danielle. I'm so glad you enjoyed it. It's a favourite of ours too!