Homestyle Vegetarian Pot Roast


Hi Foodie Family! 

It's been a very long time since I've blogged or written any online content, as it specifically pertains to personal blogging. Of course, you will catch me on Instagram chatting, sharing and laughing, but there is always a time and place to share the power of the written word. So, here I am in my foodie glory! This weekend I made a delicious vegetarian pot roast and took my tribe on my cooking journey, via Instagram stories. After getting a few requests for me to share my recipe, I went ahead and wrote it down, just so I can share this delicious meal for you to enjoy! 

Let's get into the EATS, 

With Love, 




  • Golden potatoes
  • Yellow squash
  • Celery
  • Baby carrots
  • Portobello mushrooms
  • Broccoli
  • 1 large onion
  • Minced garlic
  • 1 medium green pepper
  • 1 fresh sprig of rosemary
  • 3-4 fresh sage leaves 
  • Corn starch
  • Steak sauce
  • Worcestershire sauce


  1. First things first, let's talk some house rules before making this dish: I suggest using all fresh (not frozen) vegetables. Since there is a diversified mix of fresh vegetables, please take the time to properly chop, wash & strain your vegetables. 
  2. In a cast iron skillet on medium heat, cover the bottom of the skillet with olive oil. You only need enough to saute your onion slices, minced garlic and green pepper. As the vegetables become tender and fragrant, add in sprigs of rosemary and the sage leaves. Please make sure to pick your rosemary leaves of its woody sprig. Feel free to discard of the woody sprig.
  3. As the vegetables continue to cook down, add in 2 tablespoons each of your steak and Worcestershire sauces. At this point, you should have a deep brown gravy that is starting to form. Mix well. Followed by your sauces, take ½ cup of cornstarch and mix in some warm water in a separate bowl. Add in enough water so that your cornstarch solution becomes becomes nice and smooth, not clumpy and flaky. Take this mixture and mix it into your pepper/onion and sauce mixture. Stir until everything is well combined. Add in salt and pepper to taste. Once your mixture is tasty and well-seasoned, set your skillet aside and turn off your stove eye.
  4. In a crockpot container or a dutch oven (or even a casserole dish), pour all of the veggies you washed and chopped inside your dishware of choice. Add your onion and pepper gravy on top of your raw vegetables and stir until every chopped vegetable is covered. If you find that your pot roast is in need of more liquid, add in ½ cup of warm water. Please make sure not to cover your vegetables with liquid, water should be right underneath your veggies. Keep in mind, you are working with vegetables, so as they cook down more liquid will be made. 
  5. When you finally have your pot roast nice and seasoned with your gravy, preheat your oven to 350. Once your oven is ready, add in your pot roast. Cook your pot roast with the top on or with a piece of foil over the dish. Allow your pot roast to cook for 1 hour and 15 minutes-1 hour 35 minutes, all dependent upon how soft you want your vegetables to be. Periodically, stir your pot roast to ensure every vegetable is being cooked evenly and that he gravy is being distributed evenly. 
  6. Once your vegetables are tender (not mushy or overcooked), serve over rice or serve with cornbread. 
  7. Enjoy!