Veal Pot Roast
|Dry mustard||1 Tablespoon|
|Poultry seasoning||1 Teaspoon|
|Brown sugar||2 Tablespoon|
|Salad oil||3 Tablespoon|
|Cider vinegar||3 Tablespoon|
|Onion||2⁄3 Cup (10.67 tbs), sliced|
Wipe roast with damp paper towels.
In small bowl, combine mustard, poultry sea- soning, sugar, salt, pepper, and flour.
Rub well into roast.
Heat oil in medium Dutch oven.
In it, brown roast well on all sides.
Add remaining ingredients and 1/4 cup water.
Cover; simmer 2-1/2 hours, or until fork-tender, turning twice during cooking.
Serve with pan juices.
Makes 6 servings.