Vegan Portobello Instant Pot Pot Roast

INGREDIENTS

2 tbsp

olive oil (, divided (optional - you can sauté in water instead to make the recipe oil free))

large portobello mushrooms (, sliced into chunky pieces)

large onion (, chopped finely)

3 cloves

garlic (, chopped finely)

large potatoes (, peeled and cut into large chunks (I cut each potato into about 5 pieces).)

large carrots (, peeled and cut into 1 inch chunks)

1 1/2 cups

/ 360 mls red wine

1/4 cup

/ 60 mls soy sauce (or Tamari)

2 cups

/ 16 oz / 473 mls good quality vegetable or mushroom broth

1 tsp

salt (, plus more to taste)

1/2 tsp

black pepper (, plus more to taste)

1 tbsp

sugar

4 tbsp

all purpose flour (, or arrowroot powder, cornstarch or gluten free flour . Use the same amount. )

water (, to make a slurry)

sprigs of fresh thyme

large sprig fresh rosemary

to 4 fresh sage leaves