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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!
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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:
- 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.
- 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.
- Serve immediately, garnished with fresh parsley if desired.
Instant Pot Method:
- Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
- 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.
- 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.
- 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”.
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.
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.
★★★★★
Do you have nutrition information available?
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?
I see now that the recipe has been changed to 3 cups…Thanks!
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%
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!!
★★★★★
Does this freeze well?
Hi. Potatoes don’t freeze very well. They become grainy and mealy when defrosted. I’ve tried a few times myself with bad results. You might want to decrease the recipe if you can’t finish it all in a week.
I double checked on Google and they confirmed it.
Stay healthy
how much does all of this cost
no tomato paste in the instant pot version?
Fair recipe. The instant pot directions are missing when to add tomato paste, mushrooms should all be cut in half at least, keep potato pieces fairly large, add frozen peas once it’s cooked, and pressure should be released after 15 minutes of natural release to avoid mushiness.
★★★
This was tasty! I made the instant pot version and it did turn out a bit soupy for me, but we used a slotted spoon and ate over brown rice and it was good. Next time I would probably use a bit less broth. The mushrooms were delicious, this is a great concept.