SLOW COOKED TURKEY ROAST w/ VEGETABLES

[marlaoh]

SLOW COOKED TURKEY ROAST w/ VEGETABLES

PAM® No-Stick Cooking Spray
1 cup chopped onion
3 cups diced red potato
16 ounce package baby carrots
10¾ fluid ounce can condensed cream of celery soup
½ cup water
1 teaspoon poultry seasoning
¼ teaspoon salt
3 pounds Butterball® Boneless Breast of Turkey Roast, thawed, if frozen
1 tablespoon no-salt seasoning blend
¼ cup instant mashed potato flakes
Chopped fresh parsley leaves, if desired

Coat a 5-quart slow cooker with no-stick cooking spray.
Place onion, potato and carrots in slow cooker.
Stir together soup, water, poultry seasoning and salt; pour over vegetables.
Remove turkey breast roast from package and dry with paper towels.
Lift string netting and shift position on roast for easier removal after cooking.
Sprinkle seasoning blend over roast and place roast on vegetables.
Remove roast from slow cooker.
Let stand 10 minutes.
Meanwhile, stir potato flakes and parsley into vegetables.
Let stand 5 minutes.
Remove string netting and cut roast into slices.
Serve turkey with vegetables.