Slow Cooker Vegan Portobello “Pot Roast”

Name: Slow Cooker Vegan Portobello “Pot Roast”
Prep time: 15 min
Cook time: 4 h
Yield: 5
Cuisine: American,
Ingredients: 8 large portobello mushroom caps sliced 1 1/2-inch thick; 1 1/2 cups unsalted vegetable stock; 1 cup frozen pearl onions; 2 small carrots cut into 1-inch pieces; 1/4 cup red wine; 3 tbsps tomato paste; 1 tbsp red wine vinegar; 1 tbsp vegan Worcestershire sauce; 2 cloves garlic finely chopped; 1/2 tsp Organic Rosemary Crushed; 1/2 tsp sea salt grinder; 1/2 tsp Organic Thyme; 1/4 tsp Organic Black Pepper Coarse Ground; 2 tbsps cornstarch; 2 tbsps water

Slow cook this Portobello “Pot Roast” in savory vegetable stock along with McCormick herbs and spices. With classic pot roast ingredients like carrots, onions and red wine – it’s full of flavor but also vegetarian — so, you win Meatless Monday.

15m

PREP TIME

4hr

COOK TIME

93

CALORIES

15

INGREDIENTS

Ingredients 5 Servings

8 large portobello mushroom caps, sliced 1 1/2-inch thick
1 1/2 cups unsalted vegetable stock Substitutions available
- reduced sodium vegetable broth
1 cup frozen pearl onions
2 small carrots, cut into 1-inch pieces
1/4 cup red wine
3 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon vegan Worcestershire sauce Substitutions available
- Worcestershire sauce
2 cloves garlic, finely chopped
1/2 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
1/2 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
2 tablespoons cornstarch
2 tablespoons water

INSTRUCTIONS

1 Mix all ingredients, except cornstarch and water, in 6-quart slow cooker. Cover.
2 Cook 8 hours on LOW or 4 hours on HIGH or until carrots are tender.
3 Mix cornstarch and water in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 30 minutes on HIGH, or until thickened. Serve over mashed potatoes, if desired.