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Jackfruit Pot Roast: Comfort in Every Bite

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A jackfruit pot roast is a mouthwatering vegan alternative to the classic meat-based pot roast, and it’s gaining popularity for its hearty, savoury flavours and unique texture. Jackfruit, a tropical fruit native to South Asia, has become a culinary sensation in the world of plant-based cuisine due to its ability to mimic the texture of pulled pork or shredded beef when cooked. When used in a pot roast recipe, jackfruit provides a tender and fibrous consistency that soaks up all the delicious flavours of the accompanying vegetables and seasonings.

To prepare a jackfruit pot roast, ripe jackfruit is often used as it’s sweeter and less starchy than its unripe counterpart. The fruit is typically marinated or seasoned with a blend of spices, herbs, and aromatics like garlic, onions, thyme, and rosemary. It’s then slow-cooked in a flavorful broth or sauce along with a medley of vegetables such as carrots, potatoes, and mushrooms. As the jackfruit simmers away, it absorbs the savoury essence of the seasonings and vegetables, resulting in a rich and satisfying dish.

The end result is a jackfruit pot roast that boasts a complex, umami-rich taste and a tender, succulent texture. It’s a perfect centrepiece for a vegan or vegetarian feast, providing all the comforting flavours of a traditional pot roast without any animal products. Served with a side of mashed potatoes and steamed greens, a jackfruit pot roast is a delightful and wholesome meal that showcases the versatility of this incredibly tropical fruit in the world of plant-based cooking.

Jackfruit Pot Roast

Catherine BarclayCatherine Barclay
Here I've converted the traditional beef pot roast into a melt in your mouth jackfruit delight. This dish is colourful, moist, and full of flavour.
Course Main Course
Cuisine American
Servings 6 people



  • 2 cans jackfruit in water
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp vegan wochestershire sauce
  • 1 tbsp liquid aminos
  • 1 ½ tsp dijon mustard
  • 1 tbsp whole grain mustard

for the potroast

  • marinated jackfruit
  • 1 brown onion, diced
  • 5 garlic cloves, minced
  • 5 carrots, sliced into 1/4 lengthways
  • 4 potatoes
  • 4 kumara (sweet potato)
  • ¼ pumpkin
  • 3 cups vegetable stock
  • 2 tbsps cornflour (cornstach)
  • 2 sprigs rosemary and thyme (or 1 tsp each if using dried herbs)


  • Preheat oven to 180°C (350°F)
  • Add the jackfruit and the marinade ingredients into a large snaplock bag or sealed container and shake to mix. Set aside while you prep the other vegetables.
  • Cut the potato, kumara and pumpkin into small bite-size pieces (2.5cm).
  • In a dutch oven, saute the onion and garlic with a little water or veg stock.
  • Place in all other vegetables, then make a hole in the middle and add the marinated jackfruit.
  • Mix the cornflour with a 1/4 cup of cold water, then pour this and the vegetable stock over the vegetables and jackfruit.
  • Add the herbs.
  • Bring to a boil on the stovetop, then cover and place in the oven and bake for 40 mins (remove lid for the last 5 mins to brown.)
  • Serve with steamed green vegetables.
Keyword jackfruit, plantbased, pot roast, vegan, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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