Vegetarian Crockpot Lentil Pot Roast with Mushrooms

Name: Crockpot French Green Lentil Pot Roast with Mushrooms
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups French green lentils, rinsed; 8 oz cremini mushrooms, halved; 3 medium carrots, cut into 1-inch pieces; 1 lb Yukon Gold baby potatoes, halved; 1 cup frozen pearl onions; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp tamari or soy sauce; 1/2 cup dry red wine; 3 1/2 cups low-sodium vegetable broth; 1 tsp dried thyme; 1 tsp finely chopped fresh rosemary; 2 tbsp cornstarch; 2 tbsp cold water; 1/2 tsp salt; 1/4 tsp freshly cracked black pepper

This hearty vegetarian lentil pot roast brings all the comforting, savory flavors of a traditional slow-cooked braise to your dinner table. Tender French green lentils, earthy cremini mushrooms, and sweet root vegetables simmer in a rich herb-and-wine gravy until thick and full of depth. It is an effortless, hands-off main course perfect for cozy Thanksgiving week family dinners.

Crockpot French Green Lentil Pot Roast with Mushrooms, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

1 1/2 cups French green lentils, rinsed
8 oz cremini mushrooms, halved
3 medium carrots, cut into 1-inch pieces
1 lb Yukon Gold baby potatoes, halved
1 cup frozen pearl onions
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp tamari or soy sauce
1/2 cup dry red wine
3 1/2 cups low-sodium vegetable broth
1 tsp dried thyme
1 tsp finely chopped fresh rosemary
2 tbsp cornstarch
2 tbsp cold water
1/2 tsp salt
1/4 tsp freshly cracked black pepper

Instructions

Place rinsed French green lentils, halved cremini mushrooms, carrots, baby potatoes, and pearl onions into the bottom of a 6-quart crockpot.
In a medium bowl, whisk together garlic, tomato paste, tamari, dry red wine, vegetable broth, thyme, rosemary, salt, and black pepper until smooth.
Pour the seasoned broth mixture evenly over the lentils and root vegetables in the crockpot.
Cover and cook on LOW for 6 hours (or on HIGH for 3 1/2 hours) until lentils and potatoes are completely tender.
Whisk together cornstarch and cold water in a small cup to form a smooth slurry.
Stir the slurry into the crockpot gravy, uncover, and cook on HIGH for an additional 15 to 20 minutes until the sauce thickens to a glossy pot roast gravy before serving.

Tips

Use French green lentils (Puy lentils) for this recipe because they hold their shape beautifully during slow cooking without becoming mushy.
For an alcohol-free variation, substitute the red wine with an additional 1/2 cup of vegetable broth and 1 tbsp of balsamic vinegar.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days, with flavors deepening overnight.