Slow Cooker Vegan Portobello “Pot Roast” Recipe | Yummly
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Slow Cooker Vegan Portobello “Pot Roast”

MCCORMICK
16Ingredients
50Minutes
110Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 8 portobello mushroom caps (large, sliced 1 1/2-inch thick)
  • 1 1/2 cups unsalted vegetable stock (Kitchen Basics®)
  • 1 cup pearl onions (frozen)
  • 2 small carrots (cut into 1-inch pieces)
  • 1/4 cup red wine
  • 3 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • Worcestershire sauce
  • 2 cloves garlic (finely chopped)
  • 1/2 teaspoon rosemary (McCormick Gourmet™ Organic, Crushed)
  • 1/2 teaspoon sea salt (Sicilian)
  • 1/2 teaspoon thyme (McCormick Gourmet™ Organic)
  • 1/4 teaspoon black pepper (McCormick Gourmet™ Organic, Coarse Ground)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
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    Directions

    1. Mix all ingredients, except cornstarch and water, in 6-quart slow cooker. Cover.
    2. Cook 8 hours on LOW or 4 hours on HIGH or until carrots are tender.
    3. Mix cornstarch and water in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 30 minutes on HIGH, or until thickened. Serve over mashed potatoes, if desired.
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    NutritionView More

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    110Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories110Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium500mg21%
    Potassium950mg27%
    Protein5g10%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber3g12%
    Sugars11g22%
    Vitamin A90%
    Vitamin C15%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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