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Vegetarian Pot Roast

Vegetarian Pot Roast Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 348
Ingredients Method Notes

Ingredients
  

  • 1 lb vegetarian roast (seitan or soy-based)
  • 2 tbsp olive oil
  • 1 medium onion, cut into wedges
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Heat oil in a dutch oven over medium-high heat. Season the roast with salt and pepper, then sear 2 minutes per side until browned. Remove to a plate.
  2. Reduce heat to medium. Cook onion 3 to 4 minutes until soft. Add garlic and tomato paste, cook 1 minute. Pour in broth and soy sauce, scraping up browned bits.
  3. Return roast to pot. Add potatoes, carrots, celery, thyme, and bay leaves. Bring to a simmer, cover, and transfer to oven. Braise 35 to 40 minutes until vegetables are tender.
  4. Remove bay leaves. Lift roast out, slice, and serve with vegetables and braising liquid.

Notes

The roast will absorb a lot of flavor but needs that browning step to develop the deepest savory taste. If your roast seems dry after braising, simply spoon more broth over the slices.