Created by Ashleigh on November 21, 2018
This pot roast is a wonderful winter meal. It’s comforting and warming and it will make your whole kitchen smell divine. I loved eating pot roast growing up and this is a really nostalgic meal for me. I hope this dish can be one that comforts and sustains your family all winter long!
- Serves: 4
- Yield: 4-6 servings
- Category: Cooked
- 2 yellow onions
- 4 garlic cloves, minced
- 3 cups low sodium vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme (or 1/2 teaspoon dried)
- 1 tablespoon maple syrup
- 3/4 cup coconut aminos
- 4 portobello mushrooms, roughly chopped
- 2 cups shredded oyster mushrooms
- 2 cups chopped crimini mushrooms
- 4 cups frozen peas
- 1 tablespoon cashew butter (optional)
- 8 Yukon Gold potatoes, diced and steamed
- 4 large carrots, diced and steamed
- 1 teaspoon himalayan salt
- Finely chop one of the yellow onions. Roughly dice the remaining onion into a large, 1-inch dice and set aside.
- In a large pot, sauté the finely chopped onion and the minced garlic in two tablespoons of vegetable broth over high heat. Continue to cook, stirring frequently and adding broth as needed to prevent sticking.
- When the onions are golden brown and fragrant (approximately 5 minutes) add the remaining vegetable broth, tomato paste, thyme, maple syrup, and coconut aminos and stir to combine. Then continue adding all of the mushrooms and the remaining large diced onion and bring the pot to a boil. Once boiling, add the frozen peas and reduce the heat to a low simmer. Continue to simmer everything together for approximately 10 minutes until the mushrooms are tender. If desired, stir in the cashew butter.
- Add the steamed carrots, steamed potatoes, and salt into the pot and continue to simmer for 2 to 3 minutes more, stirring gently until everything is warmed through and well combined.
- Serve over noodles, mashed potatoes or as a stand-alone stew and enjoy!