Any brisket could be pot roast, but not all pot roasts are brisket. Confused yet? Once and for all, to set the record straight:

Brisket is a specific cut of meat. Pot roast is a method of preparation.

This is what I tell myself, as if it was that neat and clean, but the truth is the lines are blurry and overlapping, especially depending on who you ask. Brisket can become a pot roast if you toss it into a slow cooker, drowning it in broth and aromatics until it practically shreds itself. You could call that a Jewish pot roast with ease, but a born-and-bred Texan might run you right out of town for that declaration. In these parts, brisket must be smoked low and slow over dry heat, not stewed into oblivion.

Hot Take for a Hot Pot

In the spirit of the holidays, let’s just say that everyone’s right. Let’s put down the pitch forks and pick up the dinner forks, shall we? I made a more conventional take on a vegan holiday brisket last year, which I still consider one of my crowning culinary achievements. This time around, to make something I could classify as a pot roast, I thought it was high time to examine the meat of the matter.

Hen-of-the-Woods in Every Pot

Now, the star of the show isn’t seitan, but mushrooms. Big, feathery clusters of maitake, also called hen-of-the-woods, with their wild, ruffled edges and umami depth that’s downright meaty, maintain a distinctly fibrous yet tender texture, not unlike shredded beef. The protein not the cut for pot roast is a crucial element of what makes the dish, which is why it translates so seamlessly to a plant-based table.

Marvels of Maitake

I used dried maitake here not just for their concentrated flavor or long shelf life, though both are undeniable perks, but because they’re the embodiment of wealth and abundance for me. Every fall, my mom forages them from the wilderness of suburban Connecticut, scouring the base of old oaks with the focus of a seasoned treasure hunter. She dries them carefully, filling mason jars and brown paper bags with feathery clusters that smell like the forest floor after rain. Rehydrated, they spring back to life with even more intensity, deep and woodsy with a hint of smoke. You could substitute roughly a pound of fresh maitake if you don’t have that same incredible fortune.

A Pot Roast by Any Other Name

Somewhere, a food purist is clutching their pearls, muttering about prime cuts and the Maillard reaction. They’ll say it’s not a roast if it doesn’t begin with marbled beef and end in pan drippings. But when I press a spoon against a tender heap of maitake mushrooms that have been stewed into supple submission, bathed in onion-y gravy and served alongside carrots and potatoes that melt in you mouth, I’m not thinking about taxonomy. I’m thinking about warmth, comfort, and how the house smells like the Hanukkahs of my childhood.

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Yield: Makes 4 - 6 Servings

Maitake Mushroom Pot Roast

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No meat need apply for this plant-based pot roast. Dried maitake, prized for their umami punch and feathery yet chewy texture, become beautifully tender when stewed with aromatic vegetables in a savory, onion-laced gravy. Carrots and potatoes round out the dish, just like the Sunday suppers (or Hanukkah feasts) you grew up with.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 4 Ounces Dried Maitake (Hen of the Woods) Mushrooms
• 2 Tablespoons Olive Oil, Divided
• 1 Large Yellow Onion, Halved and Sliced
• 3 Cloves Garlic, Minced
• 1 1/2 Pounds Baby Potatoes
• 1 Pound Baby Carrots
• 3 Tablespoon Tomato Paste
• 2 Tablespoon Tamari or Soy Sauce
• 1 Tablespoon Balsamic Vinegar
• 1 1/2 Cups Reserved Mushroom Stock
• 1/2 Cup Red Wine or 100% Pomegranate Juice
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Dried Rosemary
• 1 Bay Leaf
• Salt and Ground Black Pepper, to Taste
• 2 Tablespoon Fresh Parsley, Minced

Instructions

1. Start by placing the dried maitake mushrooms in a large bowl and add enough hot water to cover. Let the mushrooms soak for 20 - 30 minutes, or until they are fully rehydrated and soft. Once they are ready, drain the excess liquid but save it for later, straining it if needed to remove any grit or dirt from the mushrooms.
   
2. Set your pressure cooker to the sauté function and add 1 tablespoon of olive oil. Once hot, add the rehydrated mushrooms and cook for 5 - 7 minutes, stirring occasionally, until lightly browned and fragrant. Remove the mushrooms and set them aside.
   
3. Add the remaining tablespoon of olive oil to the pot, then add the sliced onion. Sauté for 5 - 7 minutes until softened and beginning to brown, then stir in the minced garlic and cook for another minute. Add the baby potatoes and carrots, stirring to incorporate.
   
4. Stir in the tomato paste, tamari or soy sauce, and balsamic vinegar. Let cook for 2 - 3 minutes, allowing the tomato paste to darken and become rich. Pour in the reserved mushroom stock and red wine or pomegranate juice. Add the smoked paprika, dried thyme, rosemary, bay leaf, and a generous pinch each of salt and black pepper. Return the sautéed mushrooms to the pot, stirring gently to combine everything evenly.
   
5. Lock the lid in place and set the pressure cooker to high for 20 minutes. When the time is up, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure. Alternately, low cook on low for 7 - 8 hours, or high for 4 - 5 hours, until the vegetables are tender.
   
6. Open the lid carefully, remove the bay leaf, and give everything a final stir. Taste and adjust seasoning if needed. Sprinkle with freshly minced parsley just before serving, and enjoy hot.

Notes

This is the kind of dish that tastes even better the next day... If you can save any leftovers. Keep in an airtight container in the fridge for up to 1 week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  Napa Valley Naturals, Grand Reserve Balsamic Vinegar, 12.7 oz
• 
  Eden Foods, Organic, Shoyu Soy Sauce, 10 fl oz

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 1mgSodium: 719mgCarbohydrates: 47gFiber: 7gSugar: 15gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.