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Rosemary Veal Roast

Microwave.Lady's picture
Ingredients
  Rib roast/Shoulder roast 4 Pound
  Olive oil/Melted butter 15 Milliliter
  Paprika 1 Teaspoon
  Kitchen bouquet sauce 1 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm)
  Rosemary 1 Teaspoon
Directions

Mix the olive oil or melted butter with the papri-ka, Kitchen Bouquet and brown sugar.
Crush together in a plate the salt, pepper, garlic and rosemary.
Make incisions in the meat here and there with the point of a knife.
Stuff each one with the mixture.
Baste the roast with the oil mixture.
Place the roast in an 8 x 8-inch (20 x 20 cm) cer-amic or Pyrex baking dish.
Cover with waxed paper.
Microwave 5 minutes at HIGH.
Turn the roast and baste with the pan juices.
Then microwave 10 minutes per pound (500 g) at MEDIUM-HIGH.
Turn the roast once again halfway through the cooking at MEDIUM-HIGH; baste all over and con-tinue cooking.
When cooked, place the roast on a warm platter, cover with aluminum foil and let stand in a warm place for 20 minutes.
If you have a meat thermome-ter, insert it through the foil.
It should register be-tween 160°F and 170°F (82°C and 87°C) after a few minutes.
To make gravy with the cooking juices, simply add 1/2 cup (125 mL) of a liquid of your choice - port, Madeira, chicken broth, cold tea or red wine.
Stir and microwave 2 minutes at HIGH.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Interest: 
Party

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