veggie pot roast recipe

Written ByJenny Smyth Posted on
veggie pot roast recipe
Jump to Recipe Jump to Video Print Recipe

The Best veggie pot roast recipe

I’ve been making this veggie pot roast recipe for years, and it’s still a favorite in my household. I first came across it in an old cookbook I found at a thrift store, and it’s been a staple in our home ever since.

The original recipe called for beef, but I’ve always opted for a vegetarian version, using a variety of colorful vegetables instead. It’s perfect for a weeknight dinner or a special occasion, as it’s easy to scale up or down depending on the number of people you’re serving.

My kids love helping me prepare the vegetables and stirring the pot as it simmers away on the stovetop. The aroma that fills the kitchen is incredible, and everyone always asks for seconds (or thirds!)

I love that this recipe is so flexible – you can use whatever vegetables you have on hand, and add in some extra spices or herbs if you like. It’s also incredibly healthy, with all those veggies providing plenty of fiber and nutrients.

Plus, it’s just so comforting to come home to a warm, hearty meal after a long day. I could eat this every day of the week and never get tired of it.

Hearty Veggie Pot Roast

Hearty Veggie Pot Roast

4.9 from 1344 votes

A plant-based twist on the classic pot roast, featuring a medley of root vegetables simmered in a rich, savory broth. This hearty dish is perfect for a comforting weeknight dinner and is packed with flavor and nutrients.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Roast

2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
1 lb baby potatoes, halved
2 parsnips, peeled and cut into 2-inch chunks
1 cup cremini mushrooms, halved
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and black pepper to taste
2 tbsp cornstarch mixed with 2 tbsp water (slurry)

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium heat.
2Add the chopped onion and cook for 4 to 5 minutes until translucent, stirring occasionally.
3Add the minced garlic and cook for 1 minute until fragrant.
4Add the carrots, celery, potatoes, parsnips, and mushrooms to the pot.
5Stir to coat with the oil and cook for 5 minutes, allowing the vegetables to begin to brown slightly.
6Stir in the diced tomatoes, vegetable broth, tomato paste, thyme, rosemary, and bay leaf.
7Season with salt and pepper.
8Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
9Simmer gently for 1 hour, or until the vegetables are tender when pierced with a fork.
10Stir occasionally to prevent sticking.
11The liquid should reduce slightly and thicken.
12Remove the bay leaf.
13If you prefer a thicker gravy, stir in the cornstarch slurry and cook for an additional 2 to 3 minutes until the sauce has thickened.
14Taste and adjust seasoning with salt and pepper.
15Serve hot, spooning the vegetables and gravy into bowls.
16Garnish with fresh herbs if desired.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Small bowl for slurry

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 9g🍬Sugars: 12g🥩Protein: 7g

📝Notes

For a richer flavor, you can add a splash of red wine along with the broth. This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Hearty Veggie Pot Roast Works

This veggie pot roast recipe is always a good idea for any occasion – whether you’re looking for a comforting weeknight dinner or need to feed a crowd at your next family gathering.

One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs.

If you’re looking for ideas on how to serve it up, consider pairing it with some crusty bread or over mashed potatoes – either way, everyone will be sure to leave satisfied!

❓ Frequently Asked Questions About Hearty Veggie Pot Roast

Q: What type of potatoes are best for this recipe?

A: You can use any type of potato you like, but I find that Yukon golds or red bliss work particularly well because of their high moisture content and slightly sweet flavor.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker! In fact, it’s one of my favorite ways to prepare it. Simply brown the vegetables and cook them in a skillet before transferring them to the slow cooker with the rest of the ingredients.

Q: How do I store leftovers?

A: This recipe freezes beautifully, so feel free to make extra and stash it away in the freezer for later. When reheating, simply thaw overnight in the refrigerator and reheat in the microwave or on the stovetop until hot and bubbly.

Q: Can I add other vegetables to this recipe?

A: Absolutely! Some of my favorite additions include diced carrots, sliced bell peppers, and chopped mushrooms. Just be sure to adjust the cooking time accordingly based on how quickly they cook through.

Q: Is this recipe suitable for vegetarians who follow a gluten-free diet?

A: Yes, this recipe is naturally gluten-free as long as you choose a gluten-free broth or stock.

Similar Posts