Mushroom-Rosemary Pot Roast
This easy, one-pot meal uses sturdy staples like carrots, potatoes and onions. Cremini or portobello mushrooms have a firm, beefy texture that holds up well in cooking; you can also add shiitakes or dried wild mushrooms for a deeper flavor.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
For variety and color, add thawed frozen green peas, small broccoli florets or finely chopped spinach in the last five minutes of cooking. This sturdy stew freezes well; make extras and let cool completely before freezing into individual portions. Serve with a big salad and warm bread for a simple, classic comfort-food meal.
Related: What to Know About Arrowroot Powder
Ingredients
- 1 pound cremini or portobello mushrooms
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 small carrots, sliced (about 1/2-inch thick)
- 4 large garlic cloves, minced
- 1 pound small red or Yukon gold potatoes, cubed
- 2 cups vegetable stock
- 1/4 cup red wine
- 2 tablespoons tomato paste
- 2 large sprigs fresh rosemary
- 3 tablespoons cornstarch or arrowroot
- 1/2 cup chopped flat-leaf parsley
Preparation
1. Clean and trim mushrooms. Halve or quarter cremini mushrooms (about 1/2 to 1-inch pieces); leave small mushrooms whole. If using portobellos, cut into 1/2 to 1-inch cubes.
2. In a large pot, heat olive oil and sauté onions, carrots and garlic for 3 minutes, until onions are just softened. Add mushrooms, potatoes, vegetable stock, red wine, tomato paste and rosemary sprigs; stir to mix well. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender but still firm, 10 to 15 minutes.
3. During the last five minutes of cooking, remove and discard rosemary sprigs. In a small bowl, combine cornstarch or arrowroot with about 1/2 cup of vegetable stock from the pot; stir to mix well, making sure all lumps are dissolved. Stir mixture back into the pot and cook for 5 minutes longer, until sauce thickens. Season to taste with salt and pepper.
4. Transfer to individual serving bowls and sprinkle generously with parsley. Serve hot.