Crockpot Ground Turkey Pot Roast Dinner with Savory Gravy

Name: Crockpot Ground Turkey Pot Roast with Root Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb ground turkey (93% lean); 1/2 cup panko breadcrumbs; 1/2 cup grated yellow onion; 1 large egg, beaten; 1/2 cup milk; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper; 1 lb baby yellow potatoes, halved; 3 medium carrots, peeled and sliced into 1-inch pieces; 2 cups low-sodium beef broth; 1 packet (1 oz) brown gravy mix; 1 tbsp Worcestershire sauce; 2 tbsp cornstarch mixed with 2 tbsp cold water

Enjoy classic comfort with this simple slow cooker ground turkey pot roast dinner. Shaped into a tender loaf and cooked alongside tender baby potatoes and fresh carrots in a savory herb gravy, this dish delivers all the warm, cozy flavor of a traditional pot roast with lighter ground turkey. It is an ideal hands-off meal for busy fall evenings or stress-free family dinners.

Crockpot Ground Turkey Pot Roast with Root Vegetables, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 lb ground turkey (93% lean)
1/2 cup panko breadcrumbs
1/2 cup grated yellow onion
1 large egg, beaten
1/2 cup milk
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried parsley
1 tsp salt
1/2 tsp black pepper
1 lb baby yellow potatoes, halved
3 medium carrots, peeled and sliced into 1-inch pieces
2 cups low-sodium beef broth
1 packet (1 oz) brown gravy mix
1 tbsp Worcestershire sauce
2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

In a large bowl, combine the ground turkey, panko breadcrumbs, grated onion, beaten egg, milk, garlic powder, dried thyme, dried parsley, salt, and black pepper until just evenly mixed.
Form the ground turkey mixture into a compact oval loaf shape and place it gently in the center of the slow cooker insert.
Arrange the halved baby yellow potatoes and sliced carrots evenly around the turkey loaf.
Whisk together the low-sodium beef broth, brown gravy mix, and Worcestershire sauce in a measuring cup, then pour the sauce over the vegetables and around the turkey loaf.
Cover and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the turkey loaf reaches a safe internal temperature of 165 F on a meat thermometer and the vegetables are fork-tender.
Transfer the turkey loaf and vegetables to a platter. Stir the cornstarch slurry into the liquid remaining in the slow cooker, cover, and run on HIGH for 10 minutes until thickened into a glossy gravy to spoon over the sliced roast.

Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with extra gravy.
Always verify turkey doneness with an instant-read thermometer to ensure the center reaches at least 165 F.
For extra earthiness, stir 1 cup of sliced button mushrooms around the turkey loaf along with the potatoes.