The Kitchen Wife: Vegan Pot Roast Recipe (2024)

FAQs

Does pot roast get more tender the longer it cooks? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Remove trussing string and slice roast to desired thickness. Spoon some sauce over meat and vegetables to moisten and serve with remaining sauce on the side.

Once the roast is supple and tender, you can shred or chop the roast and return it to the pot. You can serve it straight-up in bowls with crusty bread for sopping up all that rich gravy.

You can make a “meaty” pot roast even without beef! This plant-based pot roast recipe uses Gardein Beefless Tips, but you can also use Butler soy curls, seitan, seared tempeh, portobello mushrooms, or even jackfruit.

The plant-based burgers and sausages found on supermarket shelves are made by extracting the protein from plant foods, often pea, soy, wheat protein, and mushrooms. But a myriad of additives are needed to make these products look and taste like traditional meat.

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Make the Broth

Drizzle the red wine vinegar into the pot and scrape the bottom to remove any browned bits (this is part of the “deglazing” process, which works all those flavorful bits into the broth of the pot roast and adds so much flavor!).

Poke five holes with the end of a paring knife. Fill these little pockets with slivers of garlic; one clove should be enough for a small roast. Salt and pepper the entire roast, then dust with flour. Place the meat in a large heavy roasting pan or Dutch oven on top of the stove.

Can you put too much broth in a pot roast? ›

Too much liquid in the roast slows the cooking process because the excess liquid needs to reach the right temperature before it can cook the meat. Excess liquid also dilutes the flavors of pot roast — you want the seasonings and aromatics to integrate primarily with the meat, not the cooking liquid.

Cook several hours until fork tender, this may take from for 3 1/2 to 4 1/2 hours, or longer, depending on the size of your roast. Check once or twice to make sure that the liquids haven't cooked down too much. If so, add a bit more stock. After the first 2 1/2 hours, add the vegetables all around the meat.

Tempeh is a vegan meat substitute made from fermented soy. It's high in protein and works well in stir-fries and other Asian dishes.

Field Roast uses fresh whole-food ingredients—grains, vegetables, legumes and spices—to craft our artisanal plant-based meats and cheeses. Since 1997, we have been pioneering the plant-based industry by creating flavorful, high-quality products that satisfy.

Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices.

The Cast of Characters: Chuck Roast, onions, carrots, salt, pepper, beef stock, fresh thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms.