Turkey Pot Roast

🛒 Ingredients

• Boneless, skinless turkey breast 900 g · 1413 kcal
• Yukon Gold potatoes, peeled and quartered 700 g · 539 kcal
• Carrots, peeled and cut into chunks 300 g · 123 kcal
• Celery stalks, chopped 150 g · 24 kcal
• Yellow onion, chopped 150 g · 60 kcal
• Garlic cloves, minced 15 g · 22 kcal
• Low-sodium chicken broth 700 g · 70 kcal
• Olive oil 27 g · 238 kcal
• All-purpose flour 15 g · 55 kcal
• Fresh rosemary sprigs 5 g · 0 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Black pepper 2 g · 0 kcal

👨‍🍳 Instructions

1. Pat turkey breast dry and season generously with salt and pepper; dredge lightly in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the turkey on all sides until golden brown, then remove and set aside.
3. Add chopped onions, celery, and carrots to the pot and sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom.
4. Stir in minced garlic, rosemary, thyme, and bay leaf; cook for 1 minute until fragrant.
5. Return the turkey to the pot, add quartered potatoes and pour in chicken broth until the turkey is almost submerged.
6. Bring to a simmer, then cover the pot and transfer to a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the turkey is fork-tender and vegetables are soft.
7. Remove from oven, let rest for 10 minutes, then discard bay leaf and fresh herb sprigs before serving.