Portabello Pot Roast

Portabello Pot Roast

ingredients:

• 2 tbsp good olive oil
• 4 large portabello mushrooms, washed and sliced into 1 inch slices
• 1 pint baby bella mushrooms, sliced thin
• 2 large yellow onions, sliced
• 6 carrots, peeled and sliced into 2 inch pieces
• 2 tbsp tomato paste
• 1 cup red wine,use a good dry vegan red
• 4 cups (32 oz) mushroom stock
• 1 tbsp cornstarch
• 2 tsp dried rosemary (i ground mine to a powder with a mortar & pestle)
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 bay leaves
• 2 tbsp gluten-free tamari
• 1/2 cup cold water 
• 1 tbsp vegan butter (optional)
• salt and pepper, to taste

steps:

1. in a small bowl mix water, tamari and cornstarch to make a slurry-set aside 

2. heat the oil in a pan and add onions and mushrooms and saute until onions are tender and mushrooms are cooked and there are lots of sticky bits in the pan

3. add the carrots and rosemary, thyme,  and tomato paste and stir well - being careful not to break up the mushroom slices

4. add red wine and cook for a few minutes to get all the delicious sticky bits incorporated

5. add mushroom stock, bring to a boil, then turn heat down to low and let simmer until carrots are fork tender

6. then turn heat back up and add cornstarch slurry mixture, and vegan butter - stirring constantly until gravy is desired silkiness and thickness 

hint: serve hot with Vegan-Buttered Parsley baby Red Potatoes