Name: Vegetarian Portobello Pot Roast
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 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 sauce*; 2 tablespoons cornstarch; Kosher salt and freshly-cracked black pepper; optional garnish: finely-chopped fresh parsley