[Leftover] Pot Roast Stuffed Portobellos
with mixed greens salad

Name: [Leftover] Pot Roast Stuffed Portobellos
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup Reserved Pot Roast Cooking Liquid (leftover from Monday); 1 Tbsp Bragg's / coconut aminos; 1 tsp Arrowroot powder; 1 Tbsp Vinegar, white wine; 2 tsp Mustard, Dijon (use a large grain mustard if you have it); 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 1 Avocados, sliced; 6 oz Mixed greens (sub any salad greens); 1/4 cup Sunflower seeds; 1 Onions, medium, thinly sliced; 4 Mushrooms, portobello, stems removed (if the mushrooms are quite small, double to have 2 / serving); 2 Tbsp Butter; ~4 cups Pot Roast (leftover from Monday), chopped

Active: 40 Total: 40

Original GF Paleo Vegetarian

[Leftover] Pot Roast Stuffed Portobellos

To build flavor in Monday's leftover pot roast, saute it with onions before using it as a filling for tender roasted portobello mushrooms. This meal was last featured in 2021.
Smarts: The au jus used for topping should be quite thin, but adding a bit of arrowroot powder helps it to thicken slightly.

Dependency

Slow Cooker (or not) Pot Roast with Vegetables

Ingredients

Metric

Servings:

Au Jus:

Reserved Pot Roast Cooking Liquid (leftover from Monday) - 1 cup
Bragg's / coconut aminos - 1 Tbsp
Arrowroot powder - 1 tsp

Mixed Greens Salad with Dijon Vinaigrette:

Vinegar, white wine - 1 Tbsp
Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
Honey - 1/2 tsp
Oil, olive - 2 1/2 Tbsp
Avocados - 1 , sliced
Mixed greens - 6 oz (sub any salad greens)
Sunflower seeds - 1/4 cup

Leftover Pot Roast Stuffed Portobellos:

Onions, medium - 1 , thinly sliced
Mushrooms, portobello - 4 , stems removed (if the mushrooms are quite small, double to have 2 / serving)
Butter - 2 Tbsp
Pot Roast (leftover from Monday) - ~4 cups , chopped

Prep

Onions - (If prepping right before cooking, get oven heating first.) Thinly slice onions. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Mushrooms - Remove stems. (Can be done up to 3 days ahead)
Avocados - Slice avocados.

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Make

Heat oven to 425F / 218C.
Place mushrooms on a sheet pan. Brush mushrooms on both sides with some oil. Transfer pan to oven and roast until mushrooms are starting to soften, 8 to 10 minutes.
Remove pan from oven and season mushrooms generously with some salt and pepper. Return mushrooms to oven and continue roasting until very tender, 5 to 10 minutes more (depending on size / thickness).
While mushrooms roast, melt butter in a skillet or saute pan over medium heat. To melted butter, add onions with some salt. Saute until onions are translucent and very tender, 5 to 6 minutes. Add leftover pot roast and saute until heated through, 4 to 5 minutes more. Set meat / onions aside and return pan to heat.
To heated pan, slowly add cooking liquid, scraping up any browned bits on the bottom of the pan. Whisk together aminos and arrowroot powder. When cooking liquid is simmering, whisk in aminos mixture and cook until slightly thickened, 1 to 3 minutes. Set aside.
Just before serving, toss greens with vinaigrette, sunflower seeds, and avocado.
Fill mushroom caps with meat and onions. Drizzle with au jus. Enjoy salad on the side.

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