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Roast vegetables

A meat-free pot roast.
4
15M
1H 15M
1H 30M

Large with a rich flavour, portobellos stand in for beef in this meat-free pot roast that’s as satisfying as the slow-cooked classic, but is ready in less time and easier on your wallet.

Ingredients

Method

1.

Preheat oven to 170°C fan-forced (190°C conventional). In a 6 litre flameproof roasting dish, layer potato, mushrooms, onion, carrots and garlic. Add wine. Sprinkle with oregano. Drizzle with oil and season. Bake, covered, for 45-60 minutes or until vegetables are tender, stirring twice.

2.

Transfer dish to stovetop. Using a slotted spoon, remove vegetables to a serving platter. Bring cooking liquid to the boil on high heat. Reduce heat to medium. Simmer, uncovered, for 5 minutes or until reduced by half. Pour liquid over vegetables. Sprinkle with horseradish. Serve.

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