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Portobello Pot Roast (Vegetarian!)
Ingredients
  • 1.25 pounds Yukon gold potatoes, cut into bite-sized pieces
  • 1 pound baby bella mushrooms (if they are large, cut them in half)
  • 2 large carrots, peeled and cut into bite-sized pieces
  • 2 cups frozen pearl onions*
  • 4 cloves garlic, peeled and minced
  • 3 sprigs fresh thyme
  • 3 cups vegetable stock, divided
  • 1/2 cup dry red or white wine
  • 3 tablespoons tomato paste
  • 2 tablespoons (vegetarian**) worcestershire
  • 2 tablespoons cornstarch
  • Kosher salt and freshly-cracked black pepper
  • optional garnish: finely-chopped fresh parsley
Steps
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