Ingredients
1¼lbsYukon gold potatoes,cut into bite-sized pieces
1lbbaby bella mushrooms,large ones cut in half
2large carrots,peeled and cut into bite-sized pieces
2cupsfrozen pearl onions
4clovesgarlic,peeled and minced
3sprigsfresh thyme
3cupsvegetable stock,divided
½cupdry red wine,or white wine
3tbsptomato paste
2tbspvegetarian worcestershire sauce
2tbspcornstarch
kosher salt and freshly-cracked black pepper
finely-chopped fresh parsley,optional garnish
Preparation
Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2½ cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine.
Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the potatoes and carrots are tender.
In a separate bowl, whisk together the remaining vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1 to 3 minutes, until the sauce thickens up a bit.
Serve immediately, garnished with fresh parsley if desired.
