Slow Cooker Vegan Portobello “Pot Roast”

• 8 portobello mushroom caps large, sliced 1 1/2-inch thick
• 1 1/2 cups unsalted vegetable stock Kitchen Basics(R)
• 1 cup pearl onions frozen
• 2 small carrots cut into 1-inch pieces
• 1/4 cup red wine
• 3 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon vegan Worcestershire sauce
• Worcestershire sauce
• 2 cloves garlic finely chopped
• 1/2 teaspoon rosemary McCormick GourmetTM Organic, Crushed
• 1/2 teaspoon sea salt Sicilian
• 1/2 teaspoon thyme McCormick GourmetTM Organic
• 1/4 teaspoon black pepper McCormick GourmetTM Organic, Coarse Ground
• 2 tablespoons cornstarch
• 2 tablespoons water

1. Mix all ingredients, except cornstarch and water, in 6-quart slow cooker. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH or until carrots are tender.
3. Mix cornstarch and water in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 30 minutes on HIGH, or until thickened. Serve over mashed potatoes, if desired.

portobello mushroom, pearl onions, carrots, red wine, tomato paste, red wine vinegar, worcestershire sauce, worcestershire sauce, garlic, rosemary, salt, thyme, black pepper, cornstarch, water

Taken from www.yummly.com/recipe/Slow-Cooker-Vegan-Portobello-Pot-Roast-9059785 (may not work)