Vegetarian Portobello Pot Roast Recipe

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Marjorie Flores Modified: March 25, 2022
Vegetarian Portobello Pot Roast Recipe

How To Make Vegetarian Portobello Pot Roast

This recipe proves that you don’t need meat to enjoy a good pot roast. This vegan dish has slow-cooked mushrooms, potatoes, carrots, & more in veggie broth.

Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes



  • lbsYukon gold potatoes,cut into bite-sized pieces
  • 1lbbaby bella mushrooms,large ones cut in half
  • 2large carrots,peeled and cut into bite-sized pieces
  • 2cupsfrozen pearl onions
  • 4clovesgarlic,peeled and minced
  • 3sprigsfresh thyme
  • 3cupsvegetable stock,divided
  • ½cupdry red wine,or white wine
  • 3tbsptomato paste
  • 2tbspvegetarian worcestershire sauce
  • 2tbspcornstarch
  • kosher salt and freshly-cracked black pepper
  • finely-chopped fresh parsley,optional garnish


  1. Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2½ cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine.  

  2. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the potatoes and carrots are tender.

  3. In a separate bowl, whisk together the remaining vegetable stock and cornstarch until combined.  Add to the roast mixture, and gently toss to combine.  Continue to cook for 1 to 3 minutes, until the sauce thickens up a bit.

  4. Serve immediately, garnished with fresh parsley if desired.


  • Calories: 109.42kcal
  • Fat: 0.41g
  • Saturated Fat: 0.08g
  • Monounsaturated Fat: 0.04g
  • Polyunsaturated Fat: 0.17g
  • Carbohydrates: 21.54g
  • Fiber: 3.27g
  • Sugar: 4.02g
  • Protein: 3.93g
  • Sodium: 620.12mg
  • Calcium: 39.47mg
  • Potassium: 687.10mg
  • Iron: 1.79mg
  • Vitamin A: 171.82µg
  • Vitamin C: 24.38mg
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