Vegan Slow Cooker Pot Roast

Ingredients

• 1 ½ cups vegan beef-flavored vegetable broth
• ½ cup dry red wine (I used merlot; or sub more broth)
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper, plus more to taste
• 3-5 sprigs of fresh thyme (or 1 teaspoon dried*)
• 1/4 cup arrowroot powder (optional, for gravy only)
• 2 tablespoons avocado or coconut oil (optional, for searing only)
• 2 8-ounce packages of tempeh
• Salt and black pepper, to taste
• 1 small yellow onion, cut into 1” wedges
• 3-5 cloves garlic, cut in half lengthwise
• 2 ribs of celery, chopped
• 3 large carrots, chopped
• 2 pounds small Yukon gold potatoes*, cut in half
• 8 ounces (225 g) cremini mushrooms, quartered