MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Portobello Pot Roast
Categories: Dinner, Vegan
Yield: 4 Servings

2 tb Olive oil (30 ml)
2 Yellow onions; sliced
4 cl Garlic; minced
6 tb All-purpose flour (46 g)
3 c Xtout beer or other dark
- beer (708 ml);
- such as porter
3 c Vegetable broth (708 ml)
1/4 c Vegan Worcestershire sauce;
- (60 ml);
- see note
1/4 c Tomato paste (66 g)
2 tb Fresh sage (5 g); slivered
1/4 c Fresh basil (10 g); chopped
2 tb Fresh rosemary (5 g);
- chopped
Salt; to taste
Black pepper; to taste
4 Portobello mushroom caps;
- stems & gills removed
2 c Baby carrots (300 g)
10 Yukon Gold potatoes;
- unpeeled, diced 1"
- (2.5 cm)
Fresh rosemary sprigs;
- (optional)

This vegan portobello pot roast makes a hearty cold-weather dinner
with meaty mushrooms, tender vegetables and a rich, savory sauce.
Roast everything together for a comforting one-pot meal with plenty
of umami flavor.

Preheat the oven to 350?F (175?C, or gas mark 4).

Heat the olive oil in a very large, oven-proof skillet over medium
heat. Add the onions and garlic, and cook for 3 to 4 minutes. Add the
flour to make a roux, stirring frequently for 1 minute. Slowly add
the beer and vegetable broth to make a sauce.

Add the Worcestershire sauce, tomato paste, sage, basil, rosemary,
salt, and pepper. Add the portobellos, carrots, and potatoes. Use a
spoon to coat the vegetables with the sauce.

Transfer the skillet to the oven. Roast for 1 hour, or until the
vegetables are tender. Serve with sprigs of rosemary for garnish, if
using.

Recipe by Nicole Malik

Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
one-pot-portobello-pot-roast/>

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