Meatless Pot Roast

I just discovered something awesome, Seitan (cooked vital wheat gluten). It's obviously not a gluten-free food, but its totally vegan and fat free. I plan to start making recipes that use this nifty little ingredient when I crave something I used to eat with meat.
So here's how you do it and what you'll need:
Ingredients:
- 1 6.6 oz package vital wheat gluten
- 1 tsp thyme
- 1 tsp oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1 cup veggie broth (no-salt added)
- 2 Tbsp vegan worcestershire sauce
-3 cups veggie broth (no salt added)
- 1 Tbsp minced garlic
-1 medium onion, sliced
-2 russet potatoes, peeled and coarsely chopped
-5 whole carrots, peeled and chopped into large chunks
- salt and pepper to taste
Here's how ya do it:
1. In a bowl whisk together gluten with spices. Pour on broth and sauce. Mix and knead to form a roughly shaped ball.
2. Place onions and garlic in the middle of pan. Place the gluten ball on top. Then lay potatoes and carrots around dough.
3. Pour broth over everything. Place in 1 bay leaf. Cover and cook on low for about 1 hour.
4. Preheat oven to 350 after about 45 minutes
5. After the 1 hour place dough on parchment paper lined pan and bake for 30 minutes, turning halfway in. Keep the veggies cooking until dough is done.
6. Slice the loaf and place veggies on top
I made gravy out of the remaining broth by adding 1 Tbsp of cornstarch and 1 Tbsp wheat flour and whisk until thick. Then I poured it over.