Roast-less Pot Roast Free PD Recipe

The aroma of this dish roasting in the oven brings me right back to my childhood. My mother made the most spectacular pot roast and then I followed along in her footsteps. She taught me her techniques and the importance of browning the onions along with the importance of oven roasting to create depth of flavor. I’ve applied all of her tricks along with a few of mine to produce hearty roasted flavors that even I didn’t think could be possible on a plant based diet.

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Responses

    1. Never use soap or detergent on cast iron. When pan is cool enough to handle liberally sprinkle salt into bottom of pan. Use a crumpled paper towel to scrub the grease out and whatever bits of food are stuck on. Keep scrubbing, with more salt, if necessary until pan is clean. Rinse salt out under running water. Dry pan on low burner setting just until water evaporates.

  1. This is such an easy recipe. The house smells wonderful. Make the full recipe as everyone will eat this. Just remember to put the cookie sheet under your pot in the oven, it does run over.

  2. Made this for the first time tonight on a particularly autumnal Chicago evening. Two thumbs up from my SAD hubby who said, “the only thing I ever hated about my mother’s pot roast, was the pot roast! I used to push it aside and eat the veggies!!” Home run in our house!!!

  3. This recipe is perfect as written. I followed it exactly and it tasted just like a pot roast without the meat. So delicious! Don’t forget to place a baking sheet under the pot!! Definitely in my winter rotation. Thanks Julie for another great recipe.

    1. The oven temperature is much higher and roasts for one hot hour caramelizing and roasting around the edges. Simmering all day in a slow cooker with heat equal to the energy used to light a light bulb won’t produce the desired roasted flavors of a pot roast.

  4. This was so easy and sooooo good!

    My husband came in from shoveling snow, looked shocked and asked if I was cooking meat. LOL
    It truly smells and tastes delicious – we will be eating this one regularly I think. Thanks Julie!

    1. Hi Lisa,
      Yes it is a full meal in one. If you decide to add mushrooms I would suggest browning them with the onions to add more flavor. Growing up we always put the potatoes on our pate first, mashed up a bit and spooned the gravy on top.

  5. It’s getting in to the beginning of winter now, and this hit the spot this week! So much so, I have it in the oven again for this evening. It tastes just like the stew I grew up eating in Ireland [but of course without the meat]. I leave out the red peppers as they would mess with me emotionally! heeehee. I replaced with quartered crimini mushrooms. It is so delicious, it is total comfort food, especially on cold evenings!
    Easy to make, and very tasty, you won’t regret making this!

  6. This was the very first recipe I made. I just could not believe how good it tasted and how much it smelled like my previous days when I made Sunday pot roast. And, it was delicious. I was hoping to have leftovers, however, a few friends dropped by to see me, smelled the aroma, asked me about it, and each one ate a whole bowl. Best thing about it is that it’s so healthy. The second time I made it I knew my invited guests liked their food spicy hot so I added some hot sauce. Oh my, so yummy and good,

  7. There are no words to describe how delicious this is! I just made this today and I am kicking myself for not trying it sooner! I added several mushrooms to the mix of veggies too. Wow!! What a winner recipe! Thank you Julie Sterner!!!!!

  8. This was delicious! I made this last night and my meat-and-potato-loving husband loved it! It literally tastes just like pot roast without the beef. Thank you so much for a hearty and healthy comfort food meal!

  9. I loved the flavor of the gravy! I’ve never been a huge fan of cooked carrots, but I really liked them in this recipe. I’m not sure if it’s because my tastes are changing since following this plan, but they sure tasted good!