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Whole Food Plant-Based Pot Roast - Slow Cooker

Happy Friday, everyone!

You guys know what Friday means, one recipe made in a slow cooker or instant pot.

This week we are all about the slow cooker.

Get ready for the entire house to smell amazing and for an effortless dinner that will please the whole family.

Our whole food plant-based pot roast can be made in several different ways.

With soy curls, lentils, or even mushrooms!

Print the recipe here:

Whole Food Plant-Based Pot Roast - Slow
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Whole Food Plant-Based Pot Roast - Slow Cooker
By: The Jaroudi Family
[4 servings]
2 cups hydrated shredded soy curls 
*See Notes
3 cups diced potatoes (we love purple potatoes)
2 cups carrots chopped 
1 small red onion chopped 
1 cup celery chopped
4 cups vegetable stock (oil-free)
2 tbsp tomato paste 
1 tbsp garlic powder 
1 tsp oregano (dried)
1 tsp thyme (dried) 
1 tsp smoked paprika 
2 bay leaves 
Rehydrate soy curls in a large bowl by soaking them in water for around 10 minutes. Drain the water and place ½ of the soy curls in a high-speed blender. Blend on the lowest speed to shred the soy curls. Repeat with the other batch. 
In a large slow cooker - add in potatoes, carrots, onion, celery, vegetable stock, tomato paste, shredded soy curls, and seasonings.
Stir well to incorporate all ingredients. 
Set slow cooker on low for six hours. Remove bay leaves before serving. 
*You may substitute soy curls for:
-2 cups chopped mushrooms
-2 cups shredded jackfruit 
-1 cup of red/brown/green lentils

I hope you'll give these recipes a try, and let us know if you liked it!

We love seeing photographs of our recipes and just in general hearing from you guys!

Watch our Whole Food Plant-Based Pot Roast - Slow Cooker Video Here

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