1 cup homemade or low sodium turkey or chicken stock
1 cup water
½ tsp freshly ground black pepper
Heat oil and butter in a skillet and sauté onions over medium-low heat until well browned.
Add garlic and flour and continue to cook while stirring for an additional 5 minutes.
Add stock and water and bring to a simmer, stirring to deglaze the bottom of the skillet.
Pour the onion mixture into the bottom of a slow cooker.
Place the roast on top and add black pepper.
Cook on low for 6.5 hours. When finished, the slow cooker should then switch to warm.
When ready to serve, remove roast and set aside loosely covered with foil.
Puree the onion gravy in a blender or food processor.
Remove the netting from roast, slice and serve with gravy.
*For a gluten free version omit the flour. Once the gravy is blended place it in a saucepan and bring it to a simmer. Add one teaspoon of cornstarch mixed with 2 tablespoons of cold water and then return gravy to a simmer.
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