March 16

Instant Pot Vegetarian Portabella Pot Roast

So i originally had this as “portobello” but decied to cahnge it to “portabella”. Both are accepted, however, the Mushroom Council has adopted the two “a” version to establish some consistency. So… now you know. I’ll be honest, i never knew there was a Mushroom Council until i wrote this post. However, it’s existence does not surpise me.

Portabellas are simply cremini mushrooms that have reached full maturity before harvest. They are a big hearty mushroom that can reach 5 inches or so in diameter. The also make for a great meat substitute. Which is what this recipe is all about. The best way I can describe it is as a meatless roast. All of the flavor you would expect. Just no meat. The mushrooms are so plentiful though, and the other veggies so hearty, that you don’t even really miss the meat. Yes, I just said that you won’t even be mad that this is a meatless dish. We both know that you will be coming up for seconds.

Instant Pot Vegetarian Portabella Pot Roast

Prep Time 15 mins
Cook Time 20 mins
NPR 10 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1.25 pounds Yukon gold potatoes cut into bite-sized pieces
  • 1 pound baby bella mushrooms if they are large, cut them in half
  • 2 large carrots peeled and cut into bite-sized pieces
  • 2 cups frozen pearl onions*
  • 4 cloves garlic peeled and minced
  • 3 sprigs fresh thyme
  • 3 cups vegetable stock divided
  • 1/2 cup dry red or white wine
  • 3 tablespoons tomato paste
  • 2 tablespoons vegetarian** worcestershire
  • 2 tablespoons cornstarch
  • Kosher salt and freshly-cracked black pepper
  • optional garnish: finely-chopped fresh parsley

Instructions
 

  • Instant Pot Method:
  • Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to “Sealing”.
  • Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Remove the lid.
  • In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
  • Serve immediately, garnished with fresh parsley if desired.
  • *Feel free to sub in sliced white onions, if pearl onions are not available.
  • **If making this recipe vegetarian, use vegetarian Worcestershire.

Notes

Original recipe: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/
Keyword Instant Pot
Tried this recipe?Let us know how it was!
August 29

Mississippi Pot Roast

 

This was super easy to make. It came out really delicious. We followed the original recipe and wasn’t disappointed. It was tender, flavorful, tons of juices.

The simplicity is what really makes this a great recipe. Dump in the meat, the powdered mixes, then pepperoncini with juice. It is just about fool proof.

Our first try was a 3.77# roast and it took 7 hrs on low. I think next time we will try to half the butter. Traci whipped up some low-carb biscuits to go with this. The combo was pretty amazing! They ended up being a great way to mop up all those tasty meat juices.

Other suggestions that we found suggested to try substituting french onion soup mix, or brown gravy mix. Searing the meat will help with increasing the flavor, but it is an optional step. We have already decided that next time we will be adding a layer of vegetables to the bottom of the pot.

We’ll report back after we give it another go. Meanwhile, here’s the recipe…

Mississippi Pot Roast

Course Main Course
Cuisine American

Ingredients
  

  • 3-4 lbs Beef Roast
  • 1 package Ranch Dressing mix 1oz, dry
  • 1 package Au Jus gravy mix 1oz, dry
  • 1 stick Butter
  • 5-10 pepperoncini peppers plus a few tablespoons juice
  • Vegetables optional

Instructions
 

  • Add optional veggies to the bottom of the cooker. Carrots, onion, potato, etc...
  • Place roast in slow cooker
  • Empty packages of dry Ranch dressing and Au Jus dressing on top of the roast.
  • Place stick of butter on top.
  • Place pepperoncini around and on top of the roast.
  • Cook on LOW for 7-8 hours

Notes

Original recipe: https://belleofthekitchen.com/2016/04/13/mississippi-pot-roast/
Tried this recipe?Let us know how it was!

Update 1

Okay, we did it again… We made another roast. This time we did 5.651bs. The Wholefoods by us sells the roast in slabs that are -1.71bs., so this time i went for three slabs. It also came out very tasty. We tried a few things different though.

We added lots of vegetables. A bag of baby carrots. A bag of baby potatoes, A box of mushrooms. Totally doing this again next time. We cut the amount of butter used in half. That it was fine. We subbed brown gravy for the au jus. Next time though, we’re going back to using the au jus.

 

Update 2

We tried making it with chicken. What a treat! I think it might even be better then the pot roast. Anyways… this is our Mississippi Chicken recipe.