Mushroom Rosemary Pot Roast
Ingredients
- 1 pound cremini or portobello mushrooms
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 small carrots, sliced (about 1/2-inch thick)
- 4 large garlic cloves, minced
- 1 pound small red or Yukon gold potatoes, cubed
- 2 cups vegetable stock
- 1/4 cup red wine
- 2 tablespoons tomato paste
- 2 large sprigs fresh rosemary
- 3 tablespoons cornstarch or arrowroot
- 1/2 cup chopped flat-leaf parsley
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