Savory Vegetable Pot Roast with Easy Vegan Option

Here’s a veggie pot roast recipe we really enjoy at our place. If you want to make it vegan, all you have to do is use vegan Worcestershire sauce and veggie stock. Easy, right?

Prep time: 20 minutes
Cooking time: 6 hours


  • 4 Large Yellow Potatoes
  • Approximately 2lbs bite-sized White or Brown mushrooms
  • 2 Large Carrots
  • 1 Medium red onion
  • 3 cups veggie stock
  • 1/2 cup red wine
  • 4 cloves garlic
  • 3 TSP dried thyme leaves
  • 3 TBSP tomato paste
  • 2 TBSP Worcestershire sauce
  • Sea salt & fresh pepper to taste
  • 1/4 cup Pot Barley
  • 2 TBSP Corn Starch


  1. Pour 2.5 cups veggie stock (not the bland unsalted stuff – the good stuff) into your slow cooker.
  2. Add 1/2 cup red wine.
  3. Add 4 cloves minced garlic.
  4. Add 3 TSP dried thyme leaves.
  5. Add 3 TBSP tomato paste.
  6. Add 2 TBSP Worcestershire sauce.
  7. Grind some sea salt & fresh pepper into the liquid. A couple palm-fulls of each.
  8. Rinse and stir in 1/4 cup Pot Barley, blending all the ingredients thus far.
  9. Chop all vegetables into single-bite pieces (no need for knives when served). Mushrooms can be left whole, stems in, if they are not too large (they shrink a bit). Cut into half or quarter if they’re large. Firm mushrooms are nicest.
    • 2 Large Carrots (peeled)
    • 4 Large Yellow Potatoes (peeled)
    • Whole White or Brown Mushrooms, roughly twice the amount size-wise as the potatoes. Eyeball it. You can’t go wrong.
  10. 1 whole medium-sized red onion, peeled, cut in half, then into 1/8ths (like a pie). When you cut off the ends, try to leave enough to hold the onion together in the pot.
  11. Place each of those prepped veggies into the crock pot of liquid.
  12. Stir it all together to coat everything.
  13. Slow cook, covered on low for 5 hours. Do not stir.
  14. After 5 hours, whisk up 1/2 cup vegetable stock with 2 TBSP cornstarch in a separate bowl and pour evenly into hot crockpot. Again stir to coat / mix.
  15. Continue cooking, covered on low for 1 more hour. Do not stir.

Serve as is in pasta plates or other deep plates, with a fresh loaf of bread for dipping. For the kids, I boil a bit of pasta during the last 30 minutes of cooking so they can enjoy it with a side of noodles.



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