Roast-less Roast | Recipe

This has become one of our all time favorite recipes. We make it at least once a week! We call it roast, but I really need to come up with a better name for it. Any ideas?

This is so incredibly easy to make – just dump it all in a pan and bake – and it is SO delicious.


  • 3-4 Large Unpeeled Potatoes, Quartered
  • 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
  • 1/2 Large Onion, Quartered
  • 1 8oz. Box Portabella Mushrooms, Sliced In Half
  • 4 Cloves Garlic, minced (I use a Pampered Chef garlic press)
  • 1 Tablespoon Crushed Dried Rosemary
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Cup Water
  • 1/3 Cup Soy Sauce (We use this soy sauce)
  • Salt & Pepper (to taste)

Cover with foil and cook at 425* for 45 minutes. Uncover and cook an additional 15 minutes.

Original recipe found here. We tweaked it a tiny bit – we use less carrots & potatoes and make more sauce.


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