You are here

Veal Roast With Pan Gravy

Western.Chefs's picture
  Boneless veal shoulder roast 5 Pound, rolled
  Salt To Taste
  Water 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon

1. Preheat oven to 325°F. Place meat on rack in open roasting pan. Sprinkle meat with 1 tea spoon salt. Insert meat thermometer into thickest part of meat. Roast meat about 3 hours or until meat thermometer reaches 170°F. Place roast on platter and remove string. Let roast stand 15 minutes for easier carving.
2. Pour pan drippings into a 4-cup measure or a medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat-juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until blended; gradually stir in meat-juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5057 Calories from Fat 2001

% Daily Value*

Total Fat 222 g342%

Saturated Fat 84.3 g421.3%

Trans Fat 0 g

Cholesterol 2631.6 mg877.2%

Sodium 1928.9 mg80.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 0.81 g3.2%

Sugars 0.1 g

Protein 691 g1381.5%

Vitamin A Vitamin C

Calcium 0.5% Iron 7.8%

*Based on a 2000 Calorie diet

Veal Roast With Pan Gravy Recipe