Dill Swedish Veal Roast
|Rolled boned veal shoulder/Leg roast||3 Pound (1 In Number)|
|Mushrooms||8 Ounce, cut into quarters|
|Tiny carrots/8 medium-size carrots||36|
|Chopped fresh dill/2 teaspoons dry dill weed||2 Tablespoon|
|Ground white pepper||1⁄8 Teaspoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Melt butter in a wide nonstick frying pan over medium-high heat.
Add veal and brown well on all sides, then place in a 4-quart or larger electric slow cooker.
Surround veal with mushrooms and carrots (if using medium-size carrots, first cut each in half crosswise; then cut lengthwise into quarters).
Sprinkle with chopped dill and white pepper.
Pour in lemon juice and wine.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 9 hours).
Carefully lift veal to a warm deep platter.
Using a slotted spoon, lift carrots and mushrooms from cooker and arrange around veal; keep warm.
In a small bowl, mix cornstarch and cream; blend into liquid in cooker.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (15 to 20 more minutes).
Season to taste with salt.
To serve, remove and discard strings from veal; slice veal across the grain.
Spoon some of the sauce over veal and vegetables; if desired, garnish with lemon peel and dill sprigs.
Serve remaining sauce in a bowl or pitcher to add to taste.