Vegan Pot Roast

Ingredients

• 4 large Portobello mushrooms
• 2 lbs Potatoes
• 1 lb Carrots
• 4 stalks Celery
• 2 large Yellow onion
• 6 cloves Garlic
• 3 cups Vegetable broth
• 2 tbsp Tomato paste
• 2 tbsp Soy sauce
• 2 whole Bay leaves
• 1 tsp Thyme
• 3 tbsp Olive oil
• 2 tbsp Flour (for gravy)

Instructions

1. Preheat oven to 350°F. Chop potatoes, carrots, celery, and onions into large chunks.
2. Heat oil in a Dutch oven. Sear mushrooms 3-4 min per side until golden. Remove and set aside. *(8 min)*
3. In same pot, sauté onions and garlic 3 minutes. Add tomato paste and stir 1 minute.
4. Add broth, soy sauce, bay leaves, thyme. Nestle mushrooms back in. Surround with potatoes, carrots, celery.
5. Cover and roast in oven 50-60 minutes until vegetables are tender. *(55 min)*
6. Remove bay leaves. Optionally thicken broth on stovetop with flour slurry. Season to taste.