Slow Cooker Vegan Portobello Pot Roast

Ingredients

• 8 large portobello mushroom caps, sliced 1 ½ inches (4 cm) thick
• 1 1/2 cups (375 ml) Kitchen Basics No Salt Added Vegetable Cooking Stock
• 1 cup (250 ml) peeled pearl onions (or chopped onions)
• 1 carrot, cut into 1-inch (2.5 cm) pieces
• 2 cloves garlic, minced
• 1/4 cup (60 ml) dry red wine
• 3 tbsps (45 ml) tomato paste
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (15 ml) vegan Worcestershire sauce
• 1/2 tsp (2 ml) Rosemary Leaves
• 1/2 tsp (2 ml) Thyme Leaves
• 1/2 tsp (2 ml) Sea Salt Grinder
• 1/4 tsp (1 ml) Black Pepper Coarse Grind
• 2 tbsps (30 ml) cornstarch

Nutrition information (per Serving)

• 93Calories
• 1mgCholesterol
• 324mgSodium
• 4gProtein
• 1gTotal Fat
• 4gFiber
• 17gCarbohydrates