Name: Jackfruit Pot Roast
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 white onion; 4 cloves garlic; 2 tablespoons vegan Worcestershire sauce; 1 cup dry red wine; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp fine sea salt; 0.5 tsp black pepper; 2 cups vegetable broth; 2 tablespoons cornstarch; 1 lb red potatoes; 1 lb baby carrots; 18 ounces young jackfruit

From the Cook

1/6

Jackfruit Pot Roast

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Pre-heat the oven to 400 degrees F.

In an extra large skillet or stockpot, heat the olive oil over medium heat. Add in the onion and saute for 5 minutes. Add in the garlic and cook for one additional minute. Add in the jackfruit and cook over medium for one more minute.

Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.

In a measuring cup/ bowl, whisk together the broth and cornstarch until fully combined and then mix into the skillet with the jackfruit. Bring to a simmer and let cook for 5 minutes, stirring often.

Pour the jackfruit mixture over top of the carrots and potatoes and bake for 40 minutes or until the veggies are fork tender and ready to eat. Let cool slightly and enjoy!

For a prettier presentation like in my photos: remove as much of the jackfruit as possible to a separate plate. Spoon the veggies onto a serving tray and then top with the jackfruit in the middle. You can pour any remaining sauce over the top or serve it on the side as a gravy. YUM!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Shred Your Jackfruit Properly 🔪
Remove the core and seeds from young jackfruit, then shred the flesh along the natural lines to create tender, meat-like strands that absorb the braising liquid beautifully.
Sear Before Braising 🔥
Toss your shredded jackfruit in cornstarch and sear it in olive oil for 2-3 minutes per side to develop a flavorful crust that deepens the savory profile of your pot roast.
Build Your Flavor Base 🧅
Caramelize your onions and garlic first, then deglaze with red wine and Worcestershire sauce before adding the jackfruit—this creates a rich, complex foundation that mimics traditional pot roast depth.
Low and Slow Braising Time ⏱️
Braise covered at a gentle simmer for 45-60 minutes so the jackfruit absorbs all the herb-infused broth and becomes tender while the potatoes and carrots cook perfectly through.
Thicken at the End 🥣
Make a slurry with extra cornstarch and cold broth, then stir it in during the last 10 minutes of cooking to achieve a rich, gravy-like consistency without overcooking your vegetables.