Slow Cooked Turkey Roast with Vegetables

non-stick cooking spray
1 cup chopped onion
3 cups diced red potato
1 pound fresh baby carrots
1 (10-3/4 ounce) can condensed cream of celery soup
1/2 cup cold water
1 teaspoon poultry seasoning
1/4 teaspoon salt
3 pounds boneless turkey breast roast, thawed if frozen
1 tablespoon no-salt seasoning blend
1/4 cup instant mashed potato flakes
fresh parsley leaves, chopped fine

Coat a 5-quart slow cooker with no-stick cooking spray. Place onion, potato and carrots in slow cooker turned onto LOW setting.

Stir together soup, water, poultry seasoning and salt. Pour over vegetables.

Pat turkey breast roast dry with clean 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.

Cover; cook on LOW setting for 6 to 8 hours or until the internal temperature registers 170 degrees F.

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.

Servings: 6
Source: Butterball