Name: Classic New England-Style Pot Roast Made With Soy Curls
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 cups water ((cool or room temperature)); ½ tsp yeast extract ((Vegemite or Marmite)); 1 tsp prepared horseradish ((the plain type that's refrigerated)); 1 tsp yellow mustard; 1 tbsp Bragg's liquid aminos; 1 tsp dark soy sauce; 1 tsp Worcestershire sauce (("The Wizard's" brand is vegan)); ¼ tsp balsamic vinegar; 2 tsp onion powder; 1 tsp garlic powder; ½ tbsp nutritional yeast flakes; ½ tsp white button mushroom powder; ¼ tsp mild paprika; ¼ tsp black pepper, ground; 1 pinch thyme, dry ((just a small pinch!)); 1 pinch rosemary, dry ((just a small pinch!!)); 1 tbsp all-purpose flour; 1 bay leaf; 4 oz soy curls ((if you sort your curls, the large (not extra large) size work best)); ½ tsp kosher salt ((after cooking, to taste))

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Prepare for a flavor journey to the heart of New England with this Classic New England-Style Pot Roast made with Soy Curls. This plant-based version is an experience in itself, with layers of savory flavors that will make you wonder how something this delicious could be so easy to make. The Soy Curls are cooked to perfection, melting in your mouth with every bite, and the rich, creamy gravy brings everything together in a symphony of taste.

My recipe pressure cooks the Soy Curls in an unbelievably good (plant-based) New England pot roast gravy. The fibers in the Soy Curls start to break down during cooking, leaving you with wicked tender Soy Curls while keeping that stick-to-your-ribs quality that New England roasts are famous for.

Classic New England-Style Pot Roast Made With Soy Curls Over Decadent Mashed Potatoes

A Brief Background

As a New England native, I remember my mom cooking pot roast in our old-school pressure cooker with the little doohickey on top that went tsch-tsch-tsch-tsch-tsch-tsch over and over to release some pressure. As more tender ways of preparing tough cuts like pressure cooking and slow cooking gained popularity, that actual act of roasting may have lost favor. Often, a sear and a slow cook simply produced a better overall meal, though searing will be unnecessary for this recipe.

Pairings

Sides

There are two ways I’m familiar with New Englanders eating freshly cooked pot roast, and you really cannot go wrong either way:

With cooked chunks of potatoes and carrots
With mashed potatoes and another vegetable such as corn, wax beans, or French-style green beans

Drinks

A cool, tall glass of water allows the flavors to represent themselves. For a sophisticated pairing, opt for a dry, full-bodied red wine.

Just Enough Gravy to Make This Something Special

Let’s Make Craig’s Classic New England-Style Pot Roast With Soy Curls

As with my other recipes, we’ll be building layers of flavor to create an incredible broth that will cook into a rich and creamy gravy. But, let’s be clear: this is not your typical beef pot roast. We’re relying on the unique qualities of Soy Curls to deliver a level of tenderness and flavor that’s unmatched by traditional meat.

Whisk Vegemite (or Marmite) Into Room Temperature or Cool Water, A Few Bits May Remain

Add Seasonings and Just a Pinch of Thyme and Rosemary

Pressure Cook on High for 45 Minutes, then Quick Release the Pressure

A Note On Traditional New England-Style

Traditional New England-style cooking thickens gravy with all-purpose or similar flour, and I have decided to continue that particular tradition in this recipe. However, if it is your strong preference, you may replace the flour with a scant half of the volume of flour as cornstarch or arrowroot powder to achieve similar thickness but not quite the same flavor.