Portobello Pot Roast - Center for Nutrition Studies

Ingredients

• 2 cups vegetable broth
• 1 Tbsp nutritional yeast
• 2 pounds small yellow potatoes
• 3 carrots, sliced thick
• 1 medium onion, sliced
• ½ cup red wine
• 4 garlic cloves, crushed
• 4 large portobello mushrooms, sliced
• 1 Tbsp balsamic vinegar
• 1 Tbsp vegan Worcestershire sauce
• 1 tsp dried sage
• 1 tsp dried rosemary
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary