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) 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 (club house)
• 1/2 tsp (2 ml) thyme ground (club house)
• 1/2 tsp (2 ml) sea salt grinder (club house)
• 1/4 tsp (1 ml) black pepper coarse grind (mccormick )
• 2 tbsps (30 ml) cornstarch