Portobello Pot Roast
[Vegan]

Preparing the Vegetables:

1. Peel and slice onion, finely chop garlic. Wash, peel and chop potatoes, carrots, beetroot, and parsnip (unless you have young carrots and parsnips, then no need to peel or chop, use them in whole). Rinse and dry mushrooms and take the stem out.

Making the Pot Roast:

1. Heat your pot or Dutch oven to medium heat and add olive oil. Cook the sliced onion for 1-2 minutes, then add the chopped garlic. Stir and cook for another minute.
2. Now, add the corn starch and the smoked sweet paprika powder. Stir continuously and cook for 1-2 minutes. This is to activate the starch and deepen the flavor of the paprika. We want the sauce to be deep, rich and hearty. (Pay attention, not to let it burn as there is not much liquid at the moment. If it burns, it will be bitter.)
3. Add veggie broth, red wine, Worcestershire sauce, and tomato paste. Stir until combined.
4. Add seasoning (basil, sage, rosemary, salt, and black pepper). Stir and bring it to boil.
5. Add all veggies (mushroom caps, potato, beetroot, carrot and parsnip). Stir and cover it with a lid.
6. Pre-heat oven to 375 Fahrenheit (190 degrees Celsius) and cook the veggies in the pot with a lid on for 1 + ½ hours or until veggies are cooked and soft.