Pot roast used to be my favorite meal for my mom to make, when we’d come for a visit. I miss the vibe of a pot roast and potato meal, so I’m recreating that meal for you. I’m also doing a variation of pot roast that I saw someone do, and it really inspired me. This will incorporate French onion soup, which should add a further dimension to the jackfruit pot roast flavors. I hope you enjoy this vegan version!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
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Garlic Smashed potatoes (see my recipe for this)
1 can of jackfruit
2 tbsp olive oil
2 red onions
1 cup of vegetable broth
2 tbsp vegan Worcestershire sauce
2 tbsp red wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp thyme
1 tsp oregano
1 tbsp tomato paste
¼ tsp rosemary crushed
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Make the garlic smashed potatoes, see my recipe for this.
2. Thinly slice the red onion. Saute in a pan over medium. Continue to saute until the onions begin to caramelize and turn slightly brown.
3. While the onions are caramelizing, mix together the vegetable broth, vegan Worcestershire sauce, red wine vinegar, salt, pepper, thyme, and oregano. Set this mixture aside.
4. Once the onions have caramelized, add the shredded jackfruit to the pan and cook until the jackfruit has softened.
5. Add garlic to the jackfruit and onion mixture and saute for another 3-4 minutes.
6. Add the liquid mixture to the pan and simmer for 10-12 minutes.
7. Serve beside or on top of garlic mashed potatoes.
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