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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    Comments (35)

    1. posted by Becky C on May 1, 2013

      Excellent recipe! Added minced garlic to the onion saute, and substituted McKay’s beef flavor seasoning for the poultry seasoning. Also added about a dozen sliced baby portobellos. Put it in a bowl and call it no-beef stew. 🙂

      • posted by Julie Marie on May 3, 2013

        That’s what I call cooking! Mix it up and be creative! Sounds wonderful and thanks for the post.

    2. posted by Denise on July 16, 2013

      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!

    3. posted by Alicia Jackson on August 20, 2013

      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!

    4. posted by Shortie0202 on August 28, 2013

      This recipe was so delicious and full of flavor. I even ate the leftovers for breakfast!

    5. posted by PlantstronginTEXAS on August 31, 2013

      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!!!!!

    6. posted by Denise Piston on August 31, 2013

      Delicious! Just made this…so good. I added garlic, shitake mushrooms, and some kidney beans. Definitely will make again and again!

    7. posted by Kim Fuller on September 1, 2013

      This was very good! I was wondering about cooking it in the Instant Pot?

      • posted by Jennifer Dyson on September 2, 2013

        I would like to know if it will work in the pressure cooker too!

      • posted by Julie Marie on September 2, 2013

        This recipe gets much of its flavor from browning the onions and oven roasting it. You could try it in the pressure cooker, but I think it will taste more steamed and will be missing the roasted flavor. Some things are best cooked traditionally.

    8. posted by huclkengirl on September 19, 2013

      I just wanted to say I made this for the first time last week and it was amazing! I love it! I am going to make it again so easy:)

      Kristie Clark

    9. posted by Karen on November 9, 2013

      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,

    10. posted by mairead11 on November 16, 2013

      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!

    11. posted by tina iovine on November 19, 2013

      This is so delicious!!!! I can’t emphasize enough how good this is!!!!!! This is a must must must do for any meal!! I can’t wait to eat left overs!!! Thanks Julie!!!!!

    12. posted by Lisa Selby on December 1, 2013

      Do you think this is filling enough to serve as a main dish? Thinking I may also add baby portobellos sliced in half to add to it. Just trying to decide if I need to serve over brown rice, also. Thanks!

      • posted by Julie Marie on December 1, 2013

        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.

        • posted by Lisa Selby on December 2, 2013

          Thank you, Julie. Will definitely give this a go.

    13. posted by newhopeden on January 4, 2014

      I make this on a regular basis and my S.A.D. husband eats it too. I love how comforting and warm it is but without all the bad stuff!

    14. posted by heidi ferguson on February 18, 2014

      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!

    15. posted by monique clupper on March 23, 2014

      Can Braggs be a substitute for Tamari?

      • posted by Julie Marie on March 23, 2014

        I recommend the use organic Tamari over Braggs. I recommend organic soy products and Braggs is not organic. I also prefer the flavor of Tamari and I know it is free of all additives. Have you tried Tamari? When you run out of Braggs give Tamari a try.

    16. posted by deskjockie on September 28, 2014

      If you are going to cover the pan, how would that be different than cooking in the crock pot? I don’t understand.

      • posted by Julie Marie on October 3, 2014

        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.

    17. posted by Amy on October 4, 2014

      So good!! The recipe was easy to follow and came out PERFECT! We all loved it. Wonderful and comforting on our first chilling day. Yum!

    18. posted by Chef AJ on October 13, 2014

      Julie made this for me for dinner and OMG it was so good!!!!

    19. posted by Judy Lee on November 27, 2014

      How much celery? Difference between rib and stalk?

    20. posted by suhas77 on January 12, 2015

      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.

    21. posted by Vibeke Vale on February 25, 2015

      Chef AJ recommended this so I’m going to cook it this weekend for supper.

    22. posted by psymjw on November 18, 2015

      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!!!

      • posted by Julie Marie on November 24, 2015

        Excellent! Keep it on your go to rotation. It’s great having those recipes that are easy to prepare that are sure to please. Perfect for the cooler months.

    23. posted by Diane Wessel on October 11, 2017

      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.

    24. posted by [email protected] on December 20, 2017

      planning on this for Christmas Dinner, just wondering……..what do most people use to get a good clean on their dutch ovens after use?

      • posted by Julie Marie on December 22, 2017

        Merry Christmas! I would use baking soda to scour burned marks.

      • posted by Madelyn Oliverson on February 15, 2021

        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.

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