Portobello Pot Roast with Rosemary Roasted Green Beans

This hearty meal comes together surprisingly quickly, on the table in less than 30 minutes. Feel free to use a variety of vegetables in the pot roast!

PORTOBELLO POT ROAST
1 medium onion, coarsely chopped
3-4 Portobello mushroom caps, cut into large cubes
4 large carrots, cut in large slices
15 small red potatoes or new potatoes, cut into chunks
2 cups water
2Tbsp. Chicken style seasoning
1/2 tsp thyme
1/4 tsp sage
1/2 tsp garlic and herb seasoning, such as McCormick
Salt to taste

Heat Dutch oven over medium high heat. Add a small amount of grape seed oil and onions. Cook onions until they just start to soften, then add mushrooms. After mushrooms begin to brown, add carrots and potatoes and cook for a minute or two. Add remaining ingredients, reduce heat to medium, cover, and simmer for 15 minutes or until veggies reach desired level of tenderness. Garnish with fresh chopped parsley, if desired.

ROSEMARY ROASTED GREEN BEANS
3 cloves garlic, minced
2 tsp olive oil
1Tbsp fresh rosemary, chopped or 1 1/2 tsp dried rosemary
1 bag frozen trimmed green beans
Salt to taste

Combine all ingredients in medium bowl and toss to coat green beans. Roast in 475°F oven for 18 minutes, or until they are heated through and have your desired texture.