Portobello Pot Roast - Instant Pot / Slow Cooker
Calories 140 (2% from fat)
Fat 0.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 368 mg.
Carb. 27 gram
Fiber 3.6 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 4 gram
Ingredients
1 1/2 lbs. of baby red potatoes, washed and cut into bite-sized pieces
1 lb. baby bella mushrooms, cut into bite-sized pieces
1 cup carrots, peeled and chopped
2 cups white onion, chopped
(Or 2 cups frozen pearl onions.)
4 cloves (4 tsp.) garlic, minced
3 sprigs fresh thyme
3 cups vegetable broth, divided
(We used Swanson Vegetable Broth.)
1/2 cup dry red wine
3 Tbsp. tomato paste
2 Tbsp. Worcestershire Sauce
(Choose a vegetarian Worcestershire sauce if you're a vegetarian.)
2 Tbsp. cornstarch
Optional Garnish – fresh parsley, chopped
The original version of this recipe came from gimmesomeoven.com. It sounded good and when we tried it, we had to share it. At one cup per serving, the calories are extremely low. If you're looking for something more substantial, have two servings or put some noodles on the side.
INSTANT POT INSTRUCTIONS
1. Put the potatoes, mushrooms, carrots, onion, garlic and thyme into an Instant Pot.
2. Mix together 2 1/2 CUPS OF VEGETABLE BROTH (set the other 1/2 cup aside), the wine and tomato paste in a bowl, then pour it over the vegetables in the Instant Pot. Gently stir everything together.
3. Close the lid securely and seal the vent.
4. Press “Manual” then “Pressure” until the light on “High Pressure” lights up. Use the up/down arrows to adjust the time and set for 20 minutes. Cook, then let the pressure release naturally for about 15 minutes. After that turn the vent to “venting” to release any extra pressure still built up. Remove the lid.
5. In a small bowl whisk together the remaining 1/2 CUP VEGETABLE BROTH and cornstarch until combined. Pour that into the roast mixture and gently stir to combine. It should thicken up over the next 1-3 minutes.
6. Scoop up approximately 1 cup per serving. Enjoy with a side of bread or some noodles. Garnish with fresh parsley if you'd like.
SLOW COOKER INSTRUCTIONS
1. Put the potatoes, mushrooms, carrots, onion, garlic and thyme into a slow cooker.
2. Mix together 2 1/2 CUPS OF VEGETABLE BROTH (set the other 1/2 cup aside), the wine and tomato paste in a bowl, then pour it over the vegetables in the Instant Pot. Gently stir everything together.
3. Cover, set on “high” and cook for 3-4 hours, until potatoes and carrots are tender. (You can also cook on “low”, it'll just take 6-8 hours. Once again it's done when the potatoes and carrots are tender.)
4. In a small bowl whisk together the remaining 1/2 CUP VEGETABLE BROTH and cornstarch until combined. Pour that into the roast mixture and gently stir to combine. It should thicken up over the next 1-3 minutes.
5. Scoop up approximately 1 cup per serving. Enjoy with a side of bread or some noodles. Garnish with fresh parsley if you'd like.
Yield: 8 Servings of 1 cup each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
