HomeDr. Dave's food 411 Dr. Daves Portobello “Pot Roast”

Dr. Daves Portobello “Pot Roast”

Posted in : Dr. Dave's food 411, Gluten-Free, Healthy Snack, Heart Healthy, Low Calorie, low cholesterol, Uncategorized, Vegan, Vegetarian on by : Dr. Dave's 411

Dr. Daves Portobello “Pot Roast”

The ultimate rich and hearty Vegan Portobello “Pot Roast” is an amazing dish the whole family will love. Hearty Portobellos with red wine, herbs & vegetables, all combine to make a delicious plant-based feast. If you don’t believe me, try it for yourself!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Gluten-Free, Heart Healthy, low fat, plant-based, vegan, vegetarian
Servings: 4
Calories: 371kcal
Author: Dr. Dave’s 411


  • 1/2 cup red wine
  • 4 large portobello mushrooms sliced into 3/4-inch chunks
  • 1 large onion cut into small chunks
  • 4 cloves garlic minced
  • 3 tablespoons gluten-free flour or regular
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 2 1/2 cups vegetable broth divided
  • 4 large russet potatoes quartered
  • 5 medium carrots cut into chunks
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons vegan Worcestershire sauce or 1 tablespoon of soy sauce
  • 4 sprigs fresh thyme
  • 1 sprigs fresh rosemary


  • Preheat the oven to 350 degrees F
  • In a large saucepan , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to brown a little and then remove from the pan and set aside.
  • Add the remaining 1/4 cup wine to the pan and add the onion and garlic.
  • Caramelize the onions and set aside.
  • Mix the flour, sage, and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
  • When the mixture just starts to boil, turn the heat off.
  • Next add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
  • Now add the mushrooms and onions to the mixture into a large casserole dish with a lid, adding in the sprigs of rosemary and thyme.
  • Place the lid on and put into the oven and bake for 1 hour.
  • Remove from the oven and serve hot.



Calories: 371kcal

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