Vegetable & Gravy Pot Roast
Pot roast is believed to have originated in France in the 19th century, but it has since become a popular dish in many cultures around the world.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 pound Potatoes
- 1 cup Carrots
- 1 medium Onion
- 4 clove Garlic
- 1 cup Mushrooms
- 1 large Bell Pepper
- 2 cup Vegetable Broth
- 2 tablespoon Tamari Sauce
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
Instructions
- Preheat the oven to 325°F (163°C).
- In a large roasting pan, combine the potatoes, carrots, onion, garlic, mushrooms, and bell pepper.
- In a small bowl, whisk together vegetable broth, tamari sauce, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
- Pour the mixture over the vegetables and toss to ensure they are evenly coated.
- Drizzle olive oil over the vegetables.
- Cover the roasting pan with aluminum foil.
- Place the pan in the preheated oven and roast for 3 hours.
- After 3 hours, remove the foil and continue roasting for an additional 30 minutes to allow the vegetables to brown slightly.
- Remove from the oven and let the pot roast rest for 15 minutes before serving.
- Serve the vegetable & gravy pot roast hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.