Veal Roast With Wild Mushroom Sauce
|Dried mushrooms||1 Ounce (Porcini / Imported)|
|Hot water||1⁄2 Cup (8 tbs)|
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Dry sherry||3 Tablespoon|
|Cream of wild mushroom soup mix||3 Ounce (2 Package, 1 1/2 Ounce Each)|
|Fresh white mushrooms||1⁄2 Pound, sliced|
|Red bell pepper||1 , finely diced|
|Leek||1 Small, rinsed well, trimmed and thinly sliced (White And Tender Green)|
|Veal shoulder/Round bone roast||5 Pound, trimmed of fat (Bone In / Boneless)|
1. In a small bowl, soak the dried mushrooms in the hot water for almost 20 minutes, until soft. Stir in the chicken broth, sherry, and dry soup mix, mixing well.
2. In a 3 1/2- or 4-quart electric slow cooker, place half each of the sliced mushrooms, bell pepper, and leek. Pour in half of the broth mixture. Place the roast on top and add the remaining sliced mushrooms, bell pepper, and leek. Top with the remaining broth mixture.
3. Cover and cook on the low heat setting 8 to 9 hours, or until the veal is tender.