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
![substitution]( "substitution")
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
![substitution]( "substitution")
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.
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