Turkey Pot Roast
Caroline Wright, Libby's Cafe + Bar
Boneless Turkey Breast 5-7#
Carrots sliced 1 cup
Celery diced 1 cup
Onion diced 2 cups
Blended oil 1 cup
Cabernet 2 cups
Veal demi glace 2 cups
Chicken broth 2 cups
Tomato paste 1 cup
Kosher Salt 2 tablespoons
Black pepper 2 tablespoons
Fine herbs blend 2 tablespoons
Chopped garlic 2 tablespoons
In a mixing bowl combine the tomato paste with the garlic, fresh herbs, salt & pepper.
Rub the herb paste evenly n completely on the turkey breast. Place covered in the refrigerator for 6 hours.
Heat the blended in a large, heavy bottom sauce pan. Add the turkey & sear on all sides.
Add the sliced vegetable to the pan along with the turkey, cook for 4-5 minutes till veggies are lightly caramelized.
Add the stock, demi glace & red wine to the pan then bring to a simmer.
Preheat the oven to 375*.
Cover the pan n place in the preheated oven. Cook for 2 ½ hours till meat is tender and flakes easily.
Remove the meat from the cooking jus. Pull the meat into chunks then add the reserved jus to moisten as necessary.