Portabello and sweet potato pot roast

Name: Portabello and sweet potato pot roast Recipe
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4
Ingredients: 400 grams Portabella Mushrooms; .5 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 1 sweetpotato 5 long Sweet potato; 2 medium (2-1/4 to 3-1/4 dia.) Potato raw; 5 serving Lea & Perrins The Original Worchester Sauce (1tsp) (by KRRUM001); 56 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF); 3 tbsp Rosemary; 500 grams Carrots raw; 2 serving Boca Vegan Burger (w/soy); 1 tbsp Extra Virgin Olive Oil; 1 tsp Pepper black

Minutes to Prepare: 15
Minutes to Cook: 300

Number of Servings: 4

Ingredients

400 grams Portabella Mushrooms .5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 1 sweetpotato, 5" long Sweet potato 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 5 serving Lea & Perrins The Original Worchester Sauce (1tsp) (by KRRUM001) 56 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF) 3 tbsp Rosemary 500 grams Carrots, raw 2 serving Boca Vegan Burger (w/soy) 1 tbsp Extra Virgin Olive Oil 1 tsp Pepper, black

Directions

Brown onion in oil. add other ingredients, cover with water and allow to simmer for 2 - 5 hours until reduced to the correct consistency.

Serving Size: Makes 4 500ml portions

Number of Servings: 4

Recipe submitted by SparkPeople user NB180788.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 297.4
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 430.6 mg
Total Carbs: 49.5 g
Dietary Fiber: 11.4 g
Protein: 13.4 g

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