Jackfruit Pot Roast Recipe
Try this Jackfruit Pot Roast Recipe, a hearty vegan dish bursting with flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced into 1 inch chunks
- 4 cloves garlic, minced
- 2 tablespoons vegan Worcestershire sauce
- 1 cup dry red wine, can sub for additional broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups veggie broth
- 2 tablespoons cornstarch
- 1 pound red potatoes, cut into quarters or halves depending on preferred size
- 1 pound baby carrots
- 18 ounces young jackfruit, if you buy jackfruit in a can, look to get 18 ounces of DRAINED jackfruit*
Instructions
Step 1: Begin Your Prep
Preheat the oven to 400°F and gather everything so you're not chasing spoons mid-recipe. Lay out the potatoes halved or quartered to your preferred size, the baby carrots, the drained jackfruit, and small bowls containing the thyme, rosemary, salt, and pepper. This is the moment to eyeball quantities, drain the jackfruit well, and have a clean platter or dish ready for the assembled casserole.
Step 2: Create the Flavor Base
Warm the olive oil in a broad skillet and add the diced onions, cooking them until they turn soft and slightly translucent with faint golden edges—this should take about five minutes. Toss in the minced garlic and stir for another minute until the kitchen fills with that sweet, toasty aroma and the garlic becomes glossy but not brown. The goal here is softened, slightly sweet onions bathed in shimmering oil, the perfect foundation for the rest of the dish.
Step 3: Infuse the Jackfruit
Add the drained jackfruit to the skillet and let it mingle briefly with the onions and garlic so the fibers begin to warm and relax. Pour in the red wine and vegan Worcestershire, sprinkle the thyme and rosemary, season with salt and pepper, and bring everything up to a gentle simmer. The jackfruit will darken slightly as it soaks up the wine, the herbs will float and release perfume, and the liquid will turn into a savory, wine-tinted pool that glues the elements together—rich, aromatic, and ready for thickening.
Step 4: Thicken Your Stock
Whisk the cornstarch into the veggie broth until it forms a completely smooth, slightly viscous slurry with no lumps, then pour that into the skillet. Bring the mixture up to a simmer and stir frequently as the sauce transforms from runny to glossy and silk-like over five minutes. You want a coating sauce that clings to the jackfruit strands, darkens and becomes slightly glossy, and has visible specks of herb throughout—a clingy gravy that will bind beautifully with the vegetables.
Step 5: Bake to Perfection
Arrange the halved potatoes and baby carrots in a deep oval baking dish, then ladle the jackfruit and its glossy gravy over the veggies so everything is partially submerged and well-coated. Slide the dish into the preheated oven and bake for about 40 minutes, until the potatoes are fork-tender and the carrots are tender with lightly caramelized tips. Let it cool slightly before serving so the gravy settles and the textures rest.
Notes
- Ensure to choose young jackfruit for the best texture.
- Pat dry the jackfruit completely to avoid a soggy dish.
- Taste the seasoning before baking and adjust to preference.