Jackfruit Pot Roast

Pot roast is a classic dish usually associated with meat-based recipes. However, with more and more people adopting a vegan lifestyle, it’s important to find delicious and nutritious alternatives to traditional dishes. Jackfruit pot roast is one such alternative that is both satisfying and flavorful.

A baking dish holds jackfruit pot roast with cooked carrots and potatoes. There is a kitchen towel and gravy in the background.

I love creating meals that are plant-based versions of dishes from my childhood. Pot roast is a great example. This jackfruit pot roast is easy to make and creates leftovers you can enjoy throughout the week. That’s a win-win in my book!

Health Benefits of Jackfruit

Jackfruit is a versatile fruit that has been gaining popularity in recent years as a meat alternative. Why? Because it has a flaky, meat-like texture and provides sound nutritional value.

Jackfruit is a rich source of dietary fiber, vitamin C, and other essential micronutrients. It’s also low in calories and contains no cholesterol or saturated fats, making it an ideal ingredient for vegan diets.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Tomato paste — A bit of tomato paste adds color and flavor to the sauce.
  • Vinegar — I used apple cider vinegar, but you could substitute white vinegar or lemon juice.
  • Worcestershire — We’ll use some vegetarian Worcestershire sauce to add lots of umami flavor.
  • Broth — You’ll need 3 cups of vegetable broth. I prefer making my own using water combined with Better than Bouillion vegetarian base.
  • Seasoning — I used a combination of dried thyme and rosemary for the seasoning.
  • Onions — You’ll need a couple of onions. You can use red, white, or yellow onions.
  • Jackfruit — We’ll use two 15 oz cans of young green jackfruit in brine. You do not want to use jackfruit canned in syrup.
  • Garlic — You’ll need around five cloves of garlic. You can use more or less based on your taste preferences.
  • Cornstarch — We’ll be using cornstarch to thicken the sauce.
  • Veggies — I like to use baby carrots and russet potatoes in my veggie pot roast. You can also add other vegetables, like parsnips or Brussels sprouts.
  • Bay leaves — I added 3 bay leaves to the pot as the jackfruit roast simmered.
Looking down on vegan pot roast in a baking dish, with cooked carrots and potatoes. It is surrounded by a blue kitchen towel and some gravy in a bowl.

How to Make Jackfruit Pot Roast

  1. Stir together the sauce ingredients.
  2. Add a tablespoon or two of the sauce to a Dutch oven over medium heat. Add the onions and cook until the onions are golden brown around the edges,
  3. Stir in the jackfruit and cook until golden around the edges.
  4. Add the garlic and cook for one minute. 
  5. Reserve two tablespoons of the sauce mixture and stir it with the cornstarch to create a slurry.
  6. Pour the rest of the sauce into the pot. Add the vegetables and cook until it begins to simmer.
  7. Pour the cornstarch slurry in with the sauce and stir to combine. Add the bay leaves.
  8. Transfer the pan to the oven and bake until the vegetables are tender.
  9. Transfer to a serving dish for the best presentation.

Serving Suggestions

Once your jackfruit pot roast is ready, you can serve it with a variety of delicious sides. Here are some of our favorites:

  • Vegan Mashed potatoes are a classic choice, and their creamy texture pairs perfectly with the savory flavors of the pot roast.
  • Roasted vegetables, such as carrots, parsnips, and Brussels sprouts, are also a great option. They add a pop of color to your plate and some extra fiber and nutrients.
  • A side salad like this Vegan Wedge Salad with cherry tomatoes and some Plant-Based Blue Cheese Dressing can help balance out the richness of the jackfruit pot roast and provide some extra nutrition.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 to 4 days. You can freeze leftovers in a freezer-safe container for up to 2 months. Please note the texture may change slightly upon thawing.

Looking down on a plant-based pot roast in a baking dish. It is surrounded by carrots, potatoes, herbs, and gravy.

More Vegan Main Meals

If you love this jackfruit pot roast recipe, here are more plant-based main meal favorites to try:

Jackfruit pot roast is a delicious and healthy alternative to traditional meat-based pot roast. It is easy to make and packed with essential nutrients for a balanced vegan diet.

Give it a try and discover a new favorite dish that will satisfy your cravings without compromising your dietary choices.

Looking down on jackfruit pot roast with potatoes and carrots in a baking dish.

Vegan Jackfruit Pot Roast

This vegan jackfruit pot roast is a satisfying and flavorful plant-based alternative to traditional meat-based dishes. You'll love it served with roasted potatoes and carrots and a thick sauce you can use as a gravy.
5 from 1 vote
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 244kcal


Pot Roast Sauce

  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegan Worcestershire sauce
  • 3 cup vegetable broth
  • 1 teaspoon dried thyme (substitute 3 to 5 sprigs fresh thyme)
  • 1 teaspoon dried rosemary

Jackfruit Roast

  • 2 medium onions peeled and cut into quarters (red, yellow or white)
  • 30 oz canned jackfruit (drained) Young Green Jackfruit in Brine.
  • 5 cloves garlic roughly chopped
  • 2 tablespoons cornstarch
  • 2 cups baby carrots
  • 6 medium potatoes (Russet, Red, or Gold potatoes)
  • 3 bay leaves
  • Serving: Sprinkle with freshly grated black pepper and salt to taste.


For the Sauce:

  • Stir together sauce ingredients in a bowl or dish. Set aside.

For the Jackfruit Roast:

  • Preheat oven to 400°F/200°C.
  • Place an oven-ready dutch oven over medium heat. Add 2 to 3 tablespoons of the sauce and the onions and cook until the onions are mostly tender, around 5 minutes. Stir in the jackfruit and cook for around 3 minutes, until golden around the edges. Add the garlic and cook for one minute.
  • Reserve two tablespoons of the sauce and combine it with the cornstarch to create a slurry.
  • Pour the rest of the sauce into the pot. Add the vegetables and cook until it begins to simmer.
    Vegetable broth is being poured into a pot with other vegetables and jackfruit.
  • Add the cornstarch slurry to the pot along with the carrots and potatoes. Add the bay leaves and bring this to a simmer.
  • Once the oven is heated, transfer the pot to the oven and bake for 40 to 45 minutes. Use a fork to stab one of the potatoes. Once they're tender, your roast is ready. Remove it from the oven and let it sit for several minutes before serving.
  • Transfer to a serving dish for the best presentation.

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Calories: 244kcal | Carbohydrates: 51g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 896mg | Potassium: 1135mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6231IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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