High Fructose Corn Syrup Free Vegan Crockpot Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.8

(15)

High Fructose Corn Syrup Free Vegan Crockpot Pot Roast

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Ingredients

6 servings

For the roast

2 tbsp olive oil
1 large head cauliflower (about 2 lb), outer leaves removed, stem trimmed flat
4 large portobello mushroom caps, wiped clean
1 lb baby potatoes, halved
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 medium yellow onion, cut into 8 wedges
4 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the braising liquid

1 cup dry red wine (vegan-certified)
2 cups vegetable broth
2 tbsp tomato paste
1 tbsp vegan worcestershire sauce
1 tbsp soy sauce
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt, plus more to taste

For the gravy

2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the cauliflower head stem-side down in the skillet and sear, undisturbed, for 3–4 minutes until the flat base is deep golden brown. Flip and sear the top for 2 minutes until lightly browned, then transfer to a plate.
2
Add the portobello caps gill-side down to the same skillet and sear over medium-high heat for 2–3 minutes until browned on the underside, then flip and cook 1 minute more. Transfer to the plate with the cauliflower.

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