Em's Mushroom Pot Roast

4 or 5 red potatoes thinly sliced
2 or 3 whole Carrots thinly sliced
Chopped celery
1/2 yellow onion chopped
Portabella mushrooms(I used a whole big box)
Fresh chopped sage
A stick of fresh rosemary
4 cups veggie broth
Salt
Pepper
1 cup red or white wine
Onion powder
Garlic powder
Soy sauce

I cooked the carrots, celery, and onion in a pan with the soy sauce and a splash of water until the moisture is gone. Add the garlic, onion powder, salt and pepper to veggies.
In a separate pan cook the mushrooms with the wine on medium high heat until the wine is fully absorbed.
Combine mushrooms with cooked veggies when they are done.
In a pot stir a bit of oil and flour(or cornstarch or whatever you choose to make it thicken) slowly adding in the veggie broth. When you get a good amount you can combine everything into a casserole dish, throw in potatoes and chopped sage. Place the rosemary on top and cover dish. Bake in over on 375 for 50 mins until potatoes are soft.
Add salt and pepper as needed.