For the marinade / gravy:
- 1 ½ cups vegan beef-flavored vegetable broth
- ½ cup dry red wine (I used merlot; or sub more broth)
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper, plus more to taste
- 3–5 sprigs of fresh thyme (or 1 teaspoon dried*)
- 1/4 cup arrowroot powder (optional, for gravy only)
For the pot roast:
- 2 tablespoons avocado or coconut oil (optional, for searing only)
- 2 8-ounce packages of tempeh
- Salt and black pepper, to taste
- 1 small yellow onion, cut into 1” wedges
- 3–5 cloves garlic, cut in half lengthwise
- 2 ribs of celery, chopped
- 3 large carrots, chopped
- 2 pounds small Yukon gold potatoes*, cut in half
- 8 ounces (225 g) cremini mushrooms, quartered