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Pot Roast with Carrots and Potatoes Recipe

A vegan pot roast loaded with tender plant-based protein, carrots, and potatoes simmered to perfection in savory broth.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs plant-based roast substitute
  • 4 large carrots peeled and cut into chunks
  • 4 medium potatoes diced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

  1. Heat olive oil, sear plant-based roast substitute until golden.
  2. Transfer to slow cooker or Dutch oven.
  3. Add carrots, potatoes, onion, garlic, broth, tomato paste, soy sauce, and herbs.
  4. Cover and cook on low for 3.5 hours until veggies are tender.
  5. Season with salt and pepper.
  6. Serve hot, spooning rich sauce over the roast and veggies.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Carbohydrates: 32g
  • Fiber: 7g
  • Protein: 15g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 50%
  • Iron: 18%
  • Calcium: 10%
  • Vitamin C: 20%
  • Potassium: 25%

Additional Notes/Tips to Enhance Flavor

  • Add a splash of red wine for depth (if you’re feeling fancy).
  • Fresh herbs like parsley make a pretty garnish and fresh kick.
  • Serve with crusty vegan bread to soak up all that delicious gravy.