Meatless Pot Roast with Homemade Mashed Potatoes Dinner

Meatless pot roast with homemade mashed potatoes is a hearty, stick to your ribs meal that won't weigh you down.

Last week started with days in the 70s but by Wednesday, our highs were in 50s and steadily dropped. I don't think we got out of the 40s on Friday. I would say winter finally arrived, but we will be back in the 60s come this weekend before going back to the 30s...wait, what? Yeah, North Carolina's weather is insane right now and I swear I live in the one place it hasn't snowed since last January. But I digress...

Duke looking all kinds of cute under his blanket

In an effort to stay warm over the weekend, I decided I wanted to make a super cozy, stick to your ribs dinner and pot roast is usually a good default for such a meal. However, we have made the choice to cut back on our meat consumption, so I decided to to mimic the flavor of slow roasted beef tips using baby portobello mushrooms, shredded jackfruit (which I've never had before and it's not bad) and lentils. Since Saturday was freezing with gray skies threatening rain, we only left the coziness of home to walk Duke, which allowed me to spend the whole day making a giant pot of deliciousness (ok, it's more like a 3 or 4 quart pot, but for 2 people, it's huge). Served over homemade mashed potatoes, this meal not only filled us up for hours and warmed us up, it also didn't weigh us down or require a nap after eating. Plus we had plenty of leftovers to eat over baked potatoes or rice another day!

As always, my recipes are just the starting off point and while you can make them exactly as is, it's always more fun to add your own unique spin on it!

Meatless Pot Roast with Homemade Mashed Potatoes Dinner

Meatless Pot Roast Ingredients

1 tablespoon Butter 

1 cup Carrots, sliced 

1/2 Onion, diced 

1 tablespoon Garlic, minced 

1/2 bag Frozen Jackfruit, thawed, drained and shredded 

1/2 pound Baby Portobello Mushrooms, sliced 

1 tablespoon Worcestershire Sauce

1/2 cup Dried Green Lentils 

32 ounces Mushroom/Vegetable/Beef Stock 

1 can Sweet Peas, drained and rinsed 

Salt, Pepper and Spices to taste (I used mushroom, garlic and onion powders, beef bullion, ground turmeric, dried oregano, rosemary, thyme and bay leaf.) 

1 tablespoon Corn Starch 

Homemade Mashed Potatoes Ingredients 

6 small-medium Russet Potatoes, washed and evenly sliced 

Salt, Pepper, Butter and Heavy Cream to taste 

Just look at that goodness!!

Meatless Pot Roast 

Melt butter in large pot. Add onion, garlic, and carrots and cook until slightly softened. Add mushrooms, jackfruit and Worcestershire sauce and cook until mushrooms start to soften. Carefully stir in broth, lentils, peas and seasonings. Bring to a boil, cover and reduce heat to a simmer. Simmer at least until lentils are tender, but the longer it simmers, the richer the flavor. Spoon out a half cup of broth and allow to cool. Mix cooled broth with cornstarch then add back to pot, stirring to incorporate. Bring back up to a boil for a few minutes then remove from heat for 5 minutes to thicken. Serve over mashed potatoes. 

Homemade Mashed Potatoes 

Place washed and sliced potatoes in a large pot and cover with water. Bring to boil and boil for 10-20 minutes or until fork tender. Drain potatoes and return to pot. Add butter, salt and pepper and mash together. Add cream and additional butter, salt and pepper until desired consistency and flavor. Keep warm over low heat.

If you make this meatless pot roast and mashed potatoes, be sure to snag a pic and tag me on Instagram/Twitter (@cup_of_social), or wherever you share your foodie pics!

Until next time my lovelies!

-M

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