Portobello Pot Roast (Vegetarian!)

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This Vegetarian Portobello Pot Roast recipe can be made easily in the slow cooker or Instant Pot (pressure cooker).  And it’s SO hearty and comforting and delicious!

Vegetarian Portobello Pot Roast Recipe

As a Midwestern girl through and through, I’ve gotta admit — I will always love me a good pot roast.

But hey, whoever said that had to include roast beef?  😏

A few weeks ago, when I found myself with two leftover cartons of baby bella mushrooms in the fridge that needed to be used up stat, I decided to try swapping them in as the main ingredient in my traditional pot roast recipe.  And lo and behold, they turned out to be a plant-based swap made in heaven.

This vegetarian pot roast recipe was a total winner, guys!

It’s still full of those classic savory flavors (and garlicky gravy!) that we all love.  It’s quick and easy to prep, and easy to make either on the stovetop or in the slow cooker or Instant Pot.  It’s naturally vegetarian and vegan.  And it’s totally, wonderfully delicious.

My kind of comfort food.  💛

Mushrooms for this Vegetarian Portobello Pot Roast Recipe

To make the recipe, start by gathering lots of your starring ingredient — portobello mushrooms.  💛  You’re welcome to use full-size portobellos if you’d like.  Or, you can be like me and just use a few cartons of baby bellas.  Chop them up into bite-sized pieces…

Vegetarian Portobello Pot Roast Recipe Ingredients

…then combine them in a slow cooker or pressure cooker, along with some potatoes, carrots, pearl onions, garlic, and all of the ingredients for that classic savory gravy.  Cook until the potatoes are nice and tender.  Then for a final step, thicken that gravy up a notch…

How To Make Portobello Pot Roast (Vegetarian / Vegan / Gluten-Free)

…and voila!  This delicious veggie-filled mushroom pot roast will be yours to serve and enjoy!

Vegetarian Portobello Pot Roast Recipe with noodles

I went old-school and served mine over some egg noodles, but some grains or rice would also work well here.  I served mine up with this simple salad and some red wine, and the meal was perfection. 🌟🌟🌟

Vegetarian twist for the win!

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Vegetarian Portobello Pot Roast Recipe

Vegetarian Portobello Pot Roast

  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 250 minutes
  • Yield: 6 -8 servings 1x

Description

This vegetarian Portobello Pot Roast recipe is quick and simple to prep, easy to cook in the Instant Pot or slow cooker, and it’s full of the classic savory flavors we all love!


Scale

Ingredients

  • 1.25 pounds Yukon gold potatoes, cut into bite-sized pieces
  • 1 pound baby bella mushrooms (if they are large, cut them in half)
  • 2 large carrots, peeled and cut into bite-sized pieces
  • 2 cups frozen pearl onions*
  • 4 cloves garlic, peeled and minced
  • 3 sprigs fresh thyme
  • 3 cups vegetable stock, divided
  • 1/2 cup dry red or white wine
  • 3 tablespoons tomato paste
  • 2 tablespoons vegetarian Worcestershire sauce*
  • 2 tablespoons cornstarch
  • Kosher salt and freshly-cracked black pepper
  • optional garnish: finely-chopped fresh parsley

Instructions

Slow Cooker Method:

  1. Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine ,tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
  2. In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined.  Add to the roast mixture, and gently toss to combine.  Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
  3. Serve immediately, garnished with fresh parsley if desired.

Instant Pot Method:

  1. Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine.  Close lid securely and set vent to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes.  Cook.  Then let the pressure release naturally, about 15 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there.  Remove the lid.
  3. In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined.  Add to the roast mixture, and gently toss to combine.  Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
  4. Serve immediately, garnished with fresh parsley if desired.

Notes

Onions: Feel free to sub in sliced white onions, if pearl onions are not available.

Worcestershire: If making this recipe vegetarian, be sure to use vegan Worcestershire sauce.

***Cook time listed above is for a slow cooker set on “high”.

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65 comments on “Portobello Pot Roast (Vegetarian!)”

  1. I’ve tried making this several times, and every time it comes out VERY different than the picture. (Doesn’t everything”)
    Our sauce seems so much thinner than what is pictured and everything comes out mushy when cooking exactly as the recipe suggests for the InstantPot. Tonight, I tried cooking at 14 minutes instead of 20, and it’s better but still mushy. I really don’t know what I’m doing wrong. I was really looking forward to this. Maybe I’m expecting too much of myself. The flavor is good, albeit a little bland. But overall, the dish is delish.

  2. This was delish! Made it last night (Instant Pot version) and was extremely hopeful that the results tasted as good as it looked. I was not disappointed in the least. Reheated it for lunch today. Definitely a 5-Star keeper even with me forgetting the wine, Worcestershire and tomato sauce and using “Better than Bouillion Organic Chicken Base” in lieu of vegetable stock. Next time, I’ll add missing ingredients as well as chopped bell peppers and celery sauteed along with the onions. Believe me, whatever you’d add to your pot roast can be added to this. You won’t be disappointed either nor will you miss the meat.

  3. Do you have nutrition information available?

  4. I see where the ingredients list says 6 cups vegetable broth divided…then only 2.5 cups added to the crock pot plus the other half cup to mix with cornstarch. When do you use the other 3 cups of vegetable stock? Am I missing something?

  5. Nutrition Facts
    Serving size: 1 cup
    Servings: 7
    Amount per serving
    Calories 90
    % Daily Value*
    Total Fat 1.1g 1%
    Saturated Fat 0.9g 5%
    Cholesterol 0mg 0%
    Sodium 338mg 15%
    Total Carbohydrate 17.6g 6%
    Dietary Fiber 2.6g 9%
    Total Sugars 4.9g
    Protein 3g
    Vitamin D 0mcg 0%
    Calcium 27mg 2%
    Iron 1mg 6%
    Potassium 626mg 13%

  6. Tried this out today for something warm and cozy. Made a few changes as ingredients were limited (especially during this crazy time). Used sliced fresh yellow onions, frozen sliced carrots, used dried basil and parsley, and instead of cornstarch I used unflavored pea protein powder. Which not only thickens it up but ups the protein. And served it with chickpea pasta. It was delicious!!

  7. Does this freeze well?

  8. how much does all of this cost

  9. no tomato paste in the instant pot version?