Martin Bros. Recipes

Turkey Pot Roast

Keywords: Poultry

Added: October 10, 2019

1 each — Tyson Hillshire Farm® Turkey Thigh Pot Roast (910778)

2 lb — Carrots (360280), large diced

4 each — Wholesale Celery Stalks (360445), diced

3 cups — Capital City Yellow Onions (361077), large diced

6 cups — Wholesale Russet Potatoes (361861), large diced

4 cups — Vegetable Stock made from Custom Culinary Gold Label True Foundations™ Vegetable Liquid Stock Concentrate (501910)

1/2 cup — Butter

1/2 cup — Flour

2 cups — Kraft Heinz Diced Tomatoes in Juice (550630), drained

PREP | Preheat oven to 350°F. Sauté carrots, celery and onions. In a roasting pan, add vegetables and potatoes and place pot roast on top. Reserve juice from roast, place into a sauce pan with vegetable stock and bring to a simmer. In another sauce pan, melt butter and add flour; continue to cook for 10 minutes. Slowly add stock mixture to butter mixture, whisking until blended smooth; pour over roast. Add tomatoes. Cook covered in oven until potatoes are tender and roast reaches 165°F.

YIELD | 14-20

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