Best Vegetable And Turkey Pot Roast Recipes

TURKEY LEG POT ROAST

Steps:

• In a greased 5-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with the seasoned salt, thyme, parsley and pepper. Cover and cook on low for 5 to 5-1/2 hours or until turkey is tender. If desired, top with chopped fresh parsley just before serving.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

POT-ROASTED TURKEY BREAST WITH VEGETABLES

Steps:

• Preheat oven to 325 degrees.
• Rub the turkey breast inside and out with the butter.
• Generously sprinkle salt and pepper all over.
• Sprinkle the sage all over.
• Heat a large Dutch oven over high heat.
• Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
• Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
• Return the turkey, breast side up, to the pan.
• Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
• Stir the carrots, potatoes, and celery into the pan juices, coating well.
• Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
• Transfer the turkey breast to a cutting board and tent loosely with foil.
• Let rest for 20 minutes.
• Transfer the vegetables to a bowl and cover with foil.
• Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
• Let stand until the fat rises to the top, 1-2 minutes.
• Skim off the fat and reserve 3 tablespoons, discarding the rest.
• Add the pan juices to the remaining 2 ¼ cups broth.
• Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
• Scrape up any browned bits from the pan with a wooden spoon.
• Whisk in the broth mixture and bring to a boil, stirring.
• Cook until thickened, about 3 minutes.
• Strain the gravy.
• Taste and add salt and pepper, if needed.
• To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
• Pass the gravy at the table.

TURKEY POT ROAST

Steps:

• Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
• Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
• Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

VEGETABLE AND TURKEY POT ROAST

Steps:

• Heat oil in a pot. Add thighs which have been sprinkled with salt and pepper. Fry until skin is crisp on both sides.
• Add onion and garlic. Fry until softened a bit. Stir in basil, thyme, and water. Cover and simmer 20 minutes.
• Add carrots. Cover and simmer 10 minutes.
• Add potatoes. Cover and simmer 20 minutes, or until done.
• Combine cornstarch and 1/4 cup cold water.
• Remove chicken and vegetables to a platter.
• Stir cornstarch mixture into the liquid in the pot. Bring to a boil. Cook until thickened, stirring constantly. Pour over turkey and vegetables and serve.