Sunday, March 2, 2014

Roastless Pot Roast

From: The Protective Diet web site (


•1 large onion sliced

•1 box – 4 cups vegetable broth

•2 Tablespoons Tamari

•1 teaspoon poultry seasoning

•Fresh ground black pepper to taste

•3 Tablespoons cornstarch + 3/4 cup water

•8-10 small potatoes cut in half or 4-5 large potatoes cut in quarters

•3-4 large carrots cut into 2 inch pieces

•1 red bell pepper cut into large pieces

•1 rib of celery cut into 2 inch pieces

•1 cup of fresh parsley chopped

I also add garlic, shitake mushrooms, and kidney beans



1.Preheat oven to 425 degrees

2.Using an oven safe pan like Corning Ware, Cast Iron Dutch Oven shown above or stainless steel with a lid.  On the stove top add onions to a dry pan and cook on high until golden brown

3.When browning is achieved immediately add vegetable broth to stop the browning process before burning begins

4.Stir to incorporate browning from pan into the broth

5.Add Tamari and poultry seasoning

6.Continue heating broth until it comes to a boil

7.Dissolve cornstarch into 3/4 cup of water and whisk into boiling broth

8.Broth should thicken within one minute

9.Remove from heat and add potatoes, carrots, bell pepper, celery and parsley

10.Stir to coat all the vegetables with gravy,  some of the vegetables will be sticking out of the gravy.

11.Cover baking dish and bake for approximately 1 hour or until potatoes are tender



 This recipe is best suited for oven roasting. The use of a slow cooker or pressure cooker will steam instead of roast the veggies and won’t have the flavor of a Pot “Roast”

Place a baking sheet under the pan to catch any gravy that may bubble over when roasting. It will save you from having to clean your oven.

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