Turkey Pot Roast from Libby's Cafe + Bar

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.