Roast-less Pot Roast Free PD Recipe
- Cuisine: American
- Skill Level: Easy
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Direct link to this recipe: https://protectivediet.com/recipe/roast-less-pot-roast/
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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I have an instant pot that browns and sears and then you can turn on the slow cook process. I was just thinking this would be great for roastless pot roast. Has anybody done this? If so, how did it turn out?
Making this today for the 7th or 8th time. Absolutely delicious and one of my favorite PD recipes. I like to put it over a bed of brown rice.
My fave – yes indeed!
I’m glad to be going over this list of recipes today, as it reminds me how much I love Julie’s Roast-Less Pot Roast. It’s more flavorful than the original that many of us made before going plant-based, yet releases those same wonderful aromas in my kitchen. And it’s completely satisfying. Oh, and sometimes I also add other root veggies like Rutabaga or Turnips.
The aroma of this roasting is 100% Mom Hug ❤️
planning on this for Christmas Dinner, just wondering……..what do most people use to get a good clean on their dutch ovens after use?
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.
Merry Christmas! I would use baking soda to scour burned marks.
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.
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!!!
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.
Chef AJ recommended this so I’m going to cook it this weekend for supper.
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.
How much celery? Difference between rib and stalk?
Hi Judy, One rib is one piece of celery from the bunch.
Julie made this for me for dinner and OMG it was so good!!!!
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!
If you are going to cover the pan, how would that be different than cooking in the crock pot? I don’t understand.
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.
Can Braggs be a substitute for Tamari?
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.
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!
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!
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!
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.
Thank you, Julie. Will definitely give this a go.
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!!!!!
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!
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,
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
This was very good! I was wondering about cooking it in the Instant Pot?
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.
I would like to know if it will work in the pressure cooker too!
Delicious! Just made this…so good. I added garlic, shitake mushrooms, and some kidney beans. Definitely will make again and again!
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!!!!!
This recipe was so delicious and full of flavor. I even ate the leftovers for breakfast!
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!
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!
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. 🙂
That’s what I call cooking! Mix it up and be creative! Sounds wonderful and thanks for the post.