Vegan Jackfruit Pot Roast

This Vegan Jackfruit Pot Roast is perfect with mashed potatoes, roasted veggies, or even mixed into sandwiches the next day.

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I love classic pot roast. There are few things in this world that make my taste buds as happy as a slow-cooked, savory roast with potatoes and carrots. So I wasn’t entirely sure I even wanted to try a jackfruit version.

You see, I’m a very loyal sort of person. Once I find something I love, I tend to stick with it for life. But seeing as this is a food blog and it’s kinda my job to try new things, I gave it a go.

All I can say is, wow. I have a new favorite!! (And that’s saying a lot for this loyal girl!)

This pot roast is CRAZY good! It has all the rich, herby goodness of a classic roast, but with tender, pull-apart jackfruit and veggies that soak up every bit of flavor. 

Amazingly comforting. I swear! Oh, and I’ll have a recipe coming up shortly that uses the leftovers in a whole new way. So go make a batch and stay tuned! I promise you won’t regret it!

Why You’ll Love This Recipe

This vegan pot roast is a plant-based twist on a classic comfort meal that’s perfect for cozy nights.

Hearty and filling: Tender jackfruit with soft red potatoes and sweet baby carrots makes it a satisfying main dish.

Rich flavor: Garlic, thyme, rosemary, and vegan Worcestershire sauce create layers of deep, savory taste.

Simple prep: Ready in under 60 minutes with just one pot and basic ingredients.

Family-friendly: This dish is comforting enough for adults and approachable for kids.

Customizable: Add mushrooms, parsnips, or your favorite root vegetables to vary textures and flavors.

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Ingredients

For the Pot Roast:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small white onion, diced
• 1 lb red potatoes, cut into chunks
• 1 lb baby carrots
• 18 oz young jackfruit, drained and shredded or cut into small chunks
• 2 cups vegetable broth
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons cornstarch (optional, for thickening the sauce)

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Step-by-Step Instructions

1. Prepare the Vegetables

Preheat the oven to 375°F. In a large oven-safe pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and slightly golden. Add the baby carrots and red potato chunks, stirring to coat them in the oil and garlic. Sprinkle in rosemary, thyme, salt, and black pepper. Stir well to distribute the herbs evenly.

2. Add Jackfruit and Broth

Add the shredded or chunks of jackfruit to the pot and gently toss with the vegetables. Pour in the vegetable broth and vegan Worcestershire sauce, ensuring all the ingredients are submerged in the liquid. Let the mixture simmer for 5–7 minutes so the flavors meld. Taste and adjust the seasoning if needed before baking.

3. Bake the Pot Roast

Cover the pot with a lid or foil and place it in the oven. Bake for 35–40 minutes until the potatoes and carrots are tender and the jackfruit has absorbed the rich flavors of the broth. If you want a thicker gravy, mix cornstarch with a small amount of water and stir into the pot for the last 5 minutes of baking.

4. Serve and Garnish

Remove from the oven and let the pot roast rest for a few minutes. Serve the jackfruit and vegetables in bowls, spooning the rich, herby sauce over the top. Garnish with fresh thyme or parsley for a vibrant finish.

Tips & Variations

Extra flavor boost: Sear the jackfruit in olive oil before adding broth for a deeper, caramelized taste.

Vegetable swaps: Add parsnips, celery, or mushrooms for more texture and variety.

Thicker sauce: Use cornstarch or arrowroot slurry to thicken the broth for a gravy-like consistency.

Meal prep: This pot roast reheats well and can be stored in the fridge for up to 3 days.

Serving Suggestions

This jackfruit pot roast pairs beautifully with crusty bread, mashed potatoes, or rice. For a complete meal, serve alongside a green salad or roasted brussels sprouts. When I serve it for family dinners, I like placing bowls of extra broth and gravy on the table so everyone can add a little more richness to their plate. It’s filling, hearty, and perfect for sharing.

Frequently Asked Questions

Can I use canned jackfruit?

Yes, young canned jackfruit works best. Rinse and drain it well before shredding.

Do I need to bake it in the oven?

Baking enhances the flavor, but you can simmer on the stove for 30–35 minutes covered if you prefer.

Can I make this ahead of time?

Yes, it keeps in the fridge for 3 days and reheats on the stove or oven.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add more vegetables?

Absolutely! Root vegetables, mushrooms, or even green beans make great additions.

Final Thoughts

Vegan Jackfruit Pot Roast is a hearty, flavorful, and comforting plant-based meal. The jackfruit mimics the texture of a traditional roast, while the potatoes and carrots absorb all the savory, herby goodness. This recipe is simple, customizable, and perfect for cozy nights or family gatherings. Serve it with crusty bread or mashed potatoes, and every bite feels like home.