Vegan Pot Roast

3 sweet yellow onions
1 white onion
3 shallots
1 Tbsp. chili oil with garlic or olive oil
Salt and pepper, to taste
1 cup red wine
2 heaping Tbsp. brown sugar
2 Tbsp. pear-infused vinegar or balsamic vinegar
1 small can pineapple pieces
2 pkgs. seitan (try White Wave brand)
8 small red potatoes, cubed
1 butternut squash, seeded, peeled, and cubed
6 medium carrots, cut into spears
1 tsp. olive oil
1/2 tsp. cayenne pepper
1/2 tsp. cumin

• Cut the onions and shallots into short strips. In a medium sauté pan over low heat, heat the oil. Add the onions, shallots, salt, and pepper. Sauté for 1 hour, adding 1/3 cup of the wine every 20 minutes.
• Add the brown sugar, vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan.
• In a large bowl, toss together the potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting pan.
• Cover with aluminum foil and bake at 350°F for about 1 hour.

Makes 8 to 10 servings