Jackfruit pot roast

 With the last few cold days of the season, a pot roast seemed to be an awesome choice
Ingredients

 1 tbsp olive oil
 1 large sweet onion, cut into chunks
 4 medium garlic cloves, chopped
 2 tbsp tomato paste

 1/4 cup pomegranate juice
 1/4 cup tamari low-sodium
 1 tbsp tapioca starch
 2 cups vegetable broth
 2 tbsp vegan Worcestershire sauce
 1 tsp salt
 1/2 tsp pepper, dried oregano
 1 lb baby potato medley
 4 medium carrots, peeled, cut into 1-inch pieces
 20-30 ounces jackfruit, canned, drained, rinsed, (565g)
 8 ounces cremini mushrooms, whole or halved, (227g)
 3 sprigs thyme
 1 sprig rosemary

1️⃣ Preheat the oven to 400°F (200°C).

2️⃣ Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes.

3️⃣ Pour in the red wine. Deglaze the pot by scraping the bits off of the bottom.

4️⃣ Mix the cornstarch into the tamari in a small container until it's smooth. Stir in the tamari mixture, broth, Worcestershire, salt, pepper, and oregano.

5️⃣ Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes.

6️⃣ Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes.

7️⃣ Give it a stir halfway through and add a bit more water if it looks like it's drying out.

8️⃣ The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy!