Vegetable and Turkey Pot Roast
Cozy up with this hearty and wholesome Vegetable and Turkey Pot Roast, a one-pot wonder perfect for weeknight dinners or special family gatherings. This recipe features tender turkey breast infused with the earthy flavors of dried thyme and rosemary, nestled among an array of vibrant vegetables like carrots, potatoes, celery, and onions. Sautéed to perfection and slow-roasted in a savory chicken or turkey broth, this dish guarantees melt-in-your-mouth perfection with every bite. Whether you serve it with a drizzle of thickened gravy or as-is, this nutrient-packed pot roast is a surefire way to bring comfort food to the table. With minimal prep and a low-and-slow cooking method, it's an ideal recipe for both novice and seasoned home cooks. Keywords: turkey pot roast, one-pot meals, turkey and vegetable dinner, hearty roast recipe.
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 4 medium Carrots
- 3 medium Potatoes
- 3 stalks Celery stalks
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 cups Chicken or turkey broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Flour (optional, for thickening)
Instructions
Preheat your oven to 325°F (165°C).
Peel and chop the carrots and potatoes into bite-sized chunks. Slice the celery into 1-inch pieces and dice the onion into large chunks. Mince the garlic cloves.
Season the turkey breast with salt, black pepper, dried thyme, and rosemary on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the turkey breast for about 3-4 minutes on each side until browned. Remove the turkey and set it aside.
In the same pot, add the onions, garlic, carrots, potatoes, and celery. Sauté for about 5 minutes, stirring occasionally, until slightly softened and fragrant.
Pour in the chicken or turkey broth and stir to combine. Bring the mixture to a gentle simmer.
Nestle the browned turkey breast back into the pot, ensuring it is partially submerged in the broth and vegetables.
Cover the pot with a lid and transfer it to the preheated oven. Roast for approximately 3.5 to 4 hours, or until the turkey is tender and fully cooked, and the vegetables are soft.
If thicker gravy is desired, remove the turkey and vegetables from the pot and whisk 2 tablespoons of flour into the remaining liquid over medium heat until the sauce thickens.
Serve the turkey pot roast hot, slicing the turkey breast and spooning the vegetables and gravy over the top.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 8052 mg | 350% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 29.3 g | ||
| Protein | 290.3 g | 581% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7318 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
