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Portobello Pot Roast Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1.25lbs. yukon gold potatoes, cut into bite sized pieces.
1 lb. baby bella mushrooms. ( if they are large cut them in half.)
2 large carrots, peeled and cut in half.
2 cups frozen pearl onions.
3 sprigs fresh thyme.
3 cups vegetable stock, divided.
3 tablespoons of tomato paste.
2 tablespoons of soy sauce.
2 tablespoons of cornstarch.
salt and pepper.
Directions:
Directions:
1. Add potatoes, mushrooms, carrots, onions, thyme, 2.5 cups vegetable stock, tomato paste and soy sauce together in a bowl of 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.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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