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.
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
Instructions
- Heat olive oil, sear plant-based roast substitute until golden.
- Transfer to slow cooker or Dutch oven.
- Add carrots, potatoes, onion, garlic, broth, tomato paste, soy sauce, and herbs.
- Cover and cook on low for 3.5 hours until veggies are tender.
- Season with salt and pepper.
- 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.