Stove Top Pot Roast
From an upcoming cookbook by Chef Del Sroufe
My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
Ingredients
- 1 large onion cut in 1/2" slices
- 1 pound portobello mushrooms cut into 1-inch pieces
- 4 cloves garlic minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- 1 cup dry red wine optional
- 2 medium turnips peeled and cut in chunks
- 3 medium red skin potatoes cut in to chunks
- 2 parsnips cut into ½ inch slices
- 2 medium carrots cut into ½ inch slices
- 3 cups low sodium vegetable broth
- 4 tbsp low sodium tamari
- 2 teaspoons porcini mushroom powdered in a spice grinder
- 3 Tbsp arrowroot powder
- ¼ cup water
- Sea salt and black pepper to taste
Instructions
- Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
- Add the garlic, thyme, rosemary, and bay leaf, and cook for another minute.
- Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
- Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25 minutes. Add water if the stew becomes too thick.
- Combine the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
- Season with salt and pepper, and cook for another 5 minutes.
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