The Kitchen Wife: Vegan Pot Roast Recipe (2024)

It's Sunday and as I'm sitting here typing all I can think about is Sunday supper. Growing up we always had a rich, slow roasted, made with love meal. It's a tradition many of us have upheld in our own homes as well. However, when I went vegan I kind of thought those days were over. Let's face it, vegan cooking is pretty quick and easy per meal, so slow cooking is not really something in the cards...or is it? I recently discovered jackfruit and how it is one of the most versatile food items in the plant based world. And wouldn't you know jackfruit makes the most amazing Vegan Pot Roast Recipe!

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Yes, you heard me right! I can now enjoy the traditional Sunday roast with this beautiful Vegan Pot Roast! I can't wait to share it with you so...

Let's Get Started!

For this Vegan Pot Roast Recipe you will need a few simple ingredient:

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  • 1 can of Jackfruit
  • 3 large Russet Potatoes, in bite-sized pieces
  • 3 Carrots, in bite-sized pieces
  • 1 Onion, quartered
  • 6 cloves of Garlic, minced
  • 2 Tbsp Vegan Butter
  • 1/3 c Steak Sauce
  • 1/2 c Low Sodium Soy Sauce
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1 quart Vegetable Broth
  • 2 Tbsp Cornstarch
  • 1 Tbsp Italian Seasoning
  • Salt & Pepper, to taste
  • French Fried Onions, to top

To begin preheat your oven to 350 degrees.

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Rinse and drain your jack fruit, and place into a resealable plastic bag.

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Pour in the low sodium soy sauce and allow the jackfruit to marinate for 30 minutes.

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In a large pan you will add the vegan butter.

Place over medium/high heat and allow pan to get hot and the butter to melt.

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Now add the garlic and cook for 1-2 minutes, until you smell is coming from the pan.

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Add the marinated jackfruit to the pan and brown for 3-5 minutes.

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Now add the steak sauce,

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Vegan Worcestershire sauce,

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And let simmer for 2-3 minutes.

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Combine the cornstarch and vegetable broth and pour into the pan.

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Add the italian seasoning, salt, and pepper.

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Bring to a boil, drop the heat, and let simmer for 30 minutes.

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While the onions and jackfruit are simmering, dice the potatoes and carrots, and place them in a baking dish.

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After the 30 minutes simmer pour the onion and jackfruit gravy over the potatoes and carrots.

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Cover with foil and bake at 350 for 1 and 1/2 hours.

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After 1 and 1/2 hours your vegan pot roast will look like this.

You can totally eat it now, but I like to add one more little ingredients to make it a little Sunday supper special.

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Place some french fried onions over your vegan pot roast and place it until the broiler until the top bits get brown and crispy.

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And here you have a rich, hearty, and delectable Vegan Pot Roast that is perfect for Sunday supper, a cool autumn evening, or hey any night of the week! I know you and yours are gonna love it so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Healthy Living,

~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

The Kitchen Wife: Vegan Pot Roast Recipe (21)

Vegan Pot Roast Recipe

This Vegan Pot Roast Recipe has all the classic ingredients of a traditional pot roast, but with none of the extra fat! You are going to fall in love!

Prep time: 10 MinCook time: 1 H & 30 Minactive time: 30 MinTotal time: 2 H & 10 M

Ingredients

  • 1 can of Jackfruit
  • 3 large Russet Potatoes, in bite-sized pieces
  • 3 Carrots, in bite-sized pieces
  • 1 Onion, quartered
  • 6 cloves of Garlic, minced
  • 2 Tbsp Vegan Butter
  • 1/3 c Steak Sauce
  • 1/2 c Low Sodium Soy Sauce
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1 quart Vegetable Broth
  • 2 Tbsp Cornstarch
  • 1 Tbsp Italian Seasoning
  • Salt & Pepper, to taste
  • French Fried Onions, to top

Instructions

  1. Preheat the oven to 350 degrees.
  2. Drain and rinse the jackfruit and place in a resealable bag. Pour in the low sodium soy sauce and marinate for 30 minutes.
  3. Place the vegan butter into a pan and place over medium/high heat. Allow the pan to get hot and the butter melt.
  4. Once the butter is melted add the quartered onions. Brown on both sides, about 2-3 minutes.
  5. Add the garlic and cook for 1-2 minutes until you smell it coming up from the pan.
  6. Add the marinated jackfruit and let brown for 2-3 minutes.
  7. Add the steak sauce and Worcestershire sauce and simmer for 2-3 minutes.
  8. Combine the cornstarch with the vegetable broth and pour into the pan.
  9. Add the Italian seasoning, salt, and pepper. Simmer for 30 minutes.
  10. Place the carrots and potatoes into a baking dish.
  11. Pour the jackfruit and onion gravy mixture over the carrots and potatoes. Cover and bake for 1 and 1/2 hours in a 350 degree oven.
  12. Remove from oven, uncover, add the french fried onions, and place under broiler until brown and crispy, 3-5 minutes.
  13. Serve and Enjoy!

Created using The Recipes Generator

The Kitchen Wife: Vegan Pot Roast Recipe (2024)

FAQs

Does pot roast get more tender the longer it cooks? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

How to serve pot roast? ›

Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary.

What is vegan roast beef made of? ›

Vegan Roast Beef
  1. 1 16 oz package super firm tofu (make sure it's super firm!)
  2. 1 cup vital wheat gluten.
  3. 2 Tbsp soy sauce.
  4. 1 Tbsp Better than Bouillon Beefless Broth or something similar.
  5. 1 Tbsp vegan Worcestershire.
  6. 2 Tbsp mushroom seasoning.
  7. 1 Tbsp balsamic vinegar.
  8. 1 Tbsp molasses.

What's vegan meat made out of? ›

The plant-based burgers and sausages found on supermarket shelves are made by extracting the protein from plant foods, often pea, soy, wheat protein, and mushrooms. But a myriad of additives are needed to make these products look and taste like traditional meat.

Should a pot roast be covered in liquid? ›

Traditionally, this means the meat is partially covered in liquid and cooked for hours until it becomes juicy and tender. In this case, the steam from the slow cooker creates moisture for the meat to braise in.

What not to do to pot roast? ›

5 Mistakes to Avoid When Cooking Pot Roast
  1. Using the wrong roast.
  2. Not browning the roast.
  3. Deglazing with just broth.
  4. Cooking the vegetables too long.
  5. Not thickening the gravy.
Mar 29, 2017

Do potatoes go on top or bottom of roast? ›

I recommend adding the vegetables (carrots and potatoes) to the top and sides of your pot roast and only do so after the roast has cooked for the first 1 1/2 hours so that they do not get too mushy.

Why isn't my pot roast falling apart after? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Should I poke holes in my pot roast? ›

Ask the butcher to trim away as much of the fat as possible. Poke five holes with the end of a paring knife. Fill these little pockets with slivers of garlic; one clove should be enough for a small roast. Salt and pepper the entire roast, then dust with flour.

Should I cut my pot roast before slow cooking? ›

A large piece of meat takes longer to cook thoroughly, especially in the middle. By cutting the meat in half, the entirety of the meat will reach an internal temperature to your liking, which should be at least 145 degrees Fahrenheit, according to the U.S. Department of Agriculture.

What can I add to pot roast for more flavor? ›

Incorporate herbs such as rosemary, thyme, or bay leaves, and spices like garlic powder, paprika, or a hint of cumin. These seasonings build layers of flavor that penetrate the meat during the slow-cooking process. Slow cooking is key to a mouth-watering pot roast.

When to add veggies to pot roast? ›

With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.

Is pot roast better in the oven or crockpot? ›

It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.

What is pot roast made of? ›

WHAT IS POT ROAST? Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered and cooked slow with herbs and veggies in a flavourful broth until fall apart tender. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets.

Is plant based field roast vegan? ›

Established in 1997, Field Roast Grain Meat Co. is an artisan vegan meat company based in Seattle. Field Roast products include sausages, burgers, meatloafs, deli slices, frankfurters, roasts and more.

Is there a plant based roast? ›

Known as the original vegan roast, Tofurky is back with the Plant-Based Roast & Wild Rice Stuffing. This seitan delight is blended with vital wheat and tofu, lending itself to a meatier, firmer texture meant to be basted, roasted, and carved like a traditional roast!

What part of the animal is pot roast? ›

Pot roast is an American beef dish made by slow cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique.

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