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Red Wine Portobello Pot Roast

Updated: Jan 7

Do you still need to decide on the dishes for your Christmas menu? Do you want to cook something special to impress your vegan friend coming to the dinner? Or are you a plant-based person and you are looking for something delicious and festive for dinner?

Prep Time: 15min Cook Time: 60min Serves: 4 Servings

Red Wine Pot Roast is the perfect dish if you are looking for an easy-to-make Christmas main dish and a melt-in-your-mouth pot roast recipe. On the side, you can add my fluffy mashed potatoes and Christmas Salad dishes which will make for the perfect meal. It’s also an elegant dish to serve your guests for any occasion.

What is the best wine to use for pot roast?

Always use a wine you are happy to drink in your cooking. If you don’t like drinking the wine, you won’t like it in a dish either. This is especially important for this particular recipe because the most prominent ingredient is wine. This recipe recommends dry red wine; do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. Choose the dry red wine you like; it depends on your preference.

What to serve with red wine pot roast?

I highly recommend a puree. It can be mashed potatoes, mashed sweet potatoes or chunky mashed spuds if you like texture. In addition, it goes perfectly with roasted veggies or fresh bread. On the side include a green salad or my special Christmas Salad.

Red Wine Portobello Pot Roast Recipe

This Portobello Pot Roast recipe is the ultimate Christmas meal. With meaty portobello mushrooms, chunky vegetables, red wine and herbs, it's rich, flavourful and healthy. Red Wine Pot Roast is one of my most beloved comfort foods, especially during cold weather. The herbs add such warm flavor and the red wine sauce is complex, savory, and slightly sweet. This dish is filling and very easy to make.



  • 1/ 2 cup red wine

  • 2 tbsp canola oil

  • 4 big portobello mushrooms

  • 2 carrots cut in 2,5cm or 2 cups of baby carrots

  • 2 potatoes unpeeled and chopped into 2,5cm

  • 2 garlic cloves minced

  • 1 large onion sliced

  • 3 cups veggies broth

  • 2 tsp Worcestershire sauce or 1 tbsp soy sauce

  • 1 tbsp tomato paste

  • 3 tbsp flour

  • 1 tbsp paprika

  • 1 tsp dried basil

  • ½ tsp dried time

  • 1 tbsp leaves dried sage or 2 tbsp fresh sage

  • 1 fresh sprig rosemary

  • Salt and pepper


  1. Preheat the oven to 175°C

  2. Heat the olive oil in a large, ovenproof skillet over medium heat. Add the onions and garlic, and cook for 3 to 4 minutes.

  3. Add the flour to make a roux, frequently stirring for 1 minute. Slowly add the wine and vegetable broth to make a sauce.

  4. Add the Worcestershire sauce, tomato paste, sage, basil, rosemary, salt, and pepper.

  5. Add the carrots and potatoes.

  6. After 5 min add the portobello

  7. Transfer the skillet to the oven.

  8. Roast for 1 hour or until the vegetables are tender.

  9. Enjoy

If you make this recipe, please snap a photo and tag @andreea.plantbasedchef on Instagram! I would love it if you would leave a comment below.
Thanks so much!

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