Yield: 4
Mushroom 'Pot Roast'
Prep Time
10 minutes
Cook Time
4 hours
Total Time
4 hours 10 minutes
Ingredients
- 3 cups mushroom broth
- 4 cups mushrooms
- 4 white potatoes, peeled and diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 4 fresh thymes
- 1 fresh rosemary
- 1 bay leaf
- 3 garlic cloves, minced
- 2 tbsp tamari
- 1 tbsp tomato paste
- 2 tbsp ¼ cup water
- 2 tbsp fresh parsley
- Salt and pepper, to taste
Instructions
- In a slow cooker, stir together all of the ingredients except for the cornstarch slurry. Cook on high for 2 to 3 hours or low for 4 to 6 hours. Stir occasionally, until the vegetables are tender, and season it with salt and pepper to taste. Remove and discard the rosemary stem, thyme stem, and bay leaf.
- To thicken the liquid, slowly stir in the cornstarch slurry. Continue to cook until the sauce thickens, about another 10 minutes.
- Serve immediately topped with the parsley or store in the refrigerator for up to 5 days.
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