Preparation Time: 15 minutes
Marinating Time: 15-20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 4-6

DIRECTIONs

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the chopped onion, minced garlic, rinsed and drained jackfruit, thyme, rosemary, sea salt, black pepper, paprika, garlic powder, onion powder, soy sauce, vegan Worcestershire sauce, and olive oil. Set aside for 15-20 minutes to marinate.

3. Heat an extra drizzle of olive oil in an extra large skillet or stockpot over medium-high heat. Add the marinated jackfruit mixture along with the red wine. Cook, stirring frequently, until the jackfruit is slightly browned, about 7-10 minutes. Be cautious of steam, as the liquids will evaporate and the jackfruit may dry out.

4. Remove the skillet or stockpot from heat and add vegetable broth and cornstarch. Stir well to combine.

5. Transfer the mixture to a baking dish and bake for 20 minutes. Then, stir the pot roast and continue cooking for another 20 minutes, or until the jackfruit is tender.

6. Serve the vegan jackfruit pot roast over mashed potatoes, polenta, rice, or alongside your preferred side dish.