Crockpot Vegan Pot Roast

It is freezing here in Atlanta right now. I know the 30’s might not seem that cold to some who are currently shoveling snow, but I just can’t get warm! So, I have just been drinking lots of hot tea and making warm soups like this Crockpot Vegan Pot Roast. I think I might finally start to melt…ahhhh : )

During phase 1 (10 day Detox) of the New Years Health and Fitness Challenge, we were not allowed to eat meat. Now, I am totally okay with that and do not “crave” meat. HOWEVER, my husband is a different story!

He loves it and missed meat so much during those 10 days that he challenged me to find a recipe that would resemble meat and potatoes! I knew just what it needed to be: Portobello Mushrooms! This humongous mushroom is the perfect meat substitute, because it has a nice dense consistency and can easily mimic meat. They are extremely low calorie and provide you with good minerals for your body. You can learn more about their nutrition here.

Here is my super easy, crockpot VEGAN version of a pot roast:

(Serves 2)

Ingredients:

2 Large Portobella Mushrooms, cut into cubed chunks

2 Tbsp. Olive Oil

1 Yellow Onion, diced

1 Sweet Potato, peeled and cut into cubes

2 Carrots, sliced

1 32 ounce carton Vegetable Broth

2 Tbsp. Vegan Worcestershire sauce (I like Annies and it is available at Target)

Directions:

1.  In a frying pan set to medium heat, pour 1 Tbsp. olive oil and add the diced onion. Stir until onions are a light brown color and soft (about 5 minutes). If you are running low on time you can skip this step, however it adds a really nice flavor.
2. In your crockpot, add the onions, sweet potato, carrots, vegetable broth and Worcestershire sauce. DO NOT ADD THE MUSHROOMS yet.
3. Set your crockpot to high for 4-6 hours.
4. About 15 minutes before you are ready to eat, cut up your mushrooms.
5. In a frying pan set to med heat, pour 1 tbsp olive oil (you might need to add a little more olive oil if the mushrooms soak it up too quickly).
6. Stir and sauté the mushrooms for 5 minutes. They will be slightly soft with a dark brown color on the outside.
7. Add equal part of the mushrooms to two bowls.
8. Ladle out the potato, carrots, onion and vegetable broth (from the crockpot) on top of the mushrooms.
9. Enjoy!

This delicious and easy dish is certain to please any meat lover. The vegan Worcestershire sauce gives it a nice “meaty” flavor without actually adding meat. It was perfect for us and my husband LOVED it! I hope you and yours, do too!