This savory vegan pot roast is super easy and versatile! It's packed with potatoes, carrots, and vegan steak tips in a rich and flavorful sauce. If you don't want to use vegan meat, just add more mushrooms.
Table of Contents
No need to buy jackfruit or make seitan from scratch to make this delicious vegan pot roast! Pre-made vegan steak tips roast alongside carrots, mushrooms, and potatoes in this flavor-packed, 1-pan holiday entree.
If vegan steak isn't your thing, no worries! Simply double the amount of mushrooms for a vegan pot roast that doesn't use any meat substitutes. You can stick with the same button mushrooms or add a second variety, like cremini or portobello, if you want some extra texture in there.
What you do need to make this dish is a Dutch oven or other pot that can go from stovetop to oven. You will be doing a quick sauté before roasting the vegan meat and veggies to perfection.
Serve this pot roast as part of your holiday spread with mashed potatoes and miso gravy, sausage stuffing, Brussels sprouts, and a holiday kale salad for an epic meal. Vegan pot roast is also great for Hanukkah with latkes and vegan rolled cabbage and mini cheesecakes for dessert.
🍄🟫 Ingredients and substitutions
- olive oil - To sauté. You can broth fry, if you prefer.
- onion and garlic - These aromatics give the vegan pot roast so much umami!
- vegan beef broth - If you can't find vegan beef broth, use mushroom broth or your favorite veggie broth. You will get the best results with beefy-flavored broth, though.
- tomato paste - Adds umami and color to the sauce.
- Worcestershire sauce - Adds even more umami and color! Check the ingredients for anchovies. Generic, store brands are a good place to start looking.
- soy sauce - Adds salt and umami.
- balsamic vinegar - For a little sweetness and tang.
- cornstarch - Thickens the sauce.
- dried herbs - Rosemary, sage, thyme, salt, and pepper add even more flavor to the pot roast.
- potatoes - Use red or yellow potatoes sliced into 1" pieces.
- carrots - Slice these into 1" pieces, as well. You can peel or not -- it's up to your preference!
- vegan steak tips - This is your "meat." If you prefer, you can use extra mushrooms instead.
- mushrooms - Halved button and cremini mushrooms add more meatiness without any meat!
🔪 How to make a vegan pot roast
Preheat the oven to 400° F. Heat a Dutch oven on the stovetop over medium-high heat. Add the onions, garlic, and ¼ teaspoon salt.
Cook, stirring, until the onions start to brown. You can add splashes of water, if needed, to keep the onions from sticking. Remove the pan from the heat.
In a small bowl, whisk together the sauce ingredients.
Add the sauce to the pot with the onions, scraping the bottom to remove any onion or garlic that may have stuck during the sauté.
Stir in the potatoes, carrots, steak tips, and mushrooms.
Cover the pan lightly with parchment paper and bake for 50 to 60 minutes, until the veggies are fork-tender. Stir a few times during cooking, so the veggies don't dry out.
💡 Helpful tips
- I used Beyond Steak Tips for my vegan pot roast, but any vegan beef tips or vegan beef substitute, like seitan, will work. You can also just double the amount of mushrooms in place of the vegan meat. Feel free to use a different type, like cremini or portobello, cut into similar-size pieces, for variety, if you like!
- Do mix the sauce ingredients before adding to the pan of veggies. You need to make sure the cornstarch and tomato paste dissolve completely.
- Make sure to stir the pot roast a few times during cooking, so the veggies don't dry out.
🫙 Storage directions
Leftovers will keep for three to five days in the refrigerator.
📖 Recipe
1-Pot Vegan Pot Roast
Equipment
- Dutch Oven - or other stove to oven pot
Ingredients
For the Sauté
- 1 tablespoon olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- ¼ teaspoon salt
For the Sauce
- 1 ½ cups vegan beef broth
- 2 tablespoon tomato paste
- 1 tablespoon vegan Worcestershire sauce avoid brands that use anchovies
- 2 teaspoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 1 teaspoon dried rosemary
- ½ teaspoon ground sage
- ½ teaspoon ground thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pot Roast
- 1 pound red or yellow potatoes cut into 1" pieces
- 4 carrots sliced into 1" pieces
- 8 to 10 ounces vegan steak tips or use extra mushrooms
- 8 ounces button mushrooms or cremini mushrooms, trimmed and sliced in half
Instructions
- Preheat the oven to 400° F. Heat a Dutch oven on the stovetop over medium-high heat. Add the onions, garlic, and ¼ teaspoon salt. Cook, stirring, until the onions start to brown. You can add splashes of water, if needed, to keep the onions from sticking. Remove the pan from the heat.
- In a small bowl, whisk together the sauce ingredients. Add them to the pot with the onions, scraping the bottom to remove any onion or garlic that may have stuck during the sauté. Stir in the potatoes, carrots, steak tips, and mushrooms.
- Cover the pan lightly with parchment paper and bake for 50 to 60 minutes, until the veggies are fork-tender. Stir every 15 to 20 minutes during cooking, so the veggies don't dry out.
Got a question? Tried this recipe? Leave a reply!