Roasted Veal With Root Vegetables
|Boneless rolled veal rump roast||3 1⁄2 Pound (1 Whole)|
|Buttermilk marinade||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Dried whole thyme||1 Teaspoon|
|Vegetable cooking spray||1|
|Round red potatoes||28 Small|
|Boiling onions||28 Small|
|Carrots||6 Large, cut into thick strips|
|Vegetable oil||2 Teaspoon|
Unroll roast; trim fat from roast.
Roll roast; tie securely at 2-inch intervals with string.
Place in a large heavy-duty, zip-top plastic bag.
Add half of Buttermilk Marinade.
Seal bag; shake well.
Marinate in refrigerator 8 hours, turning bag occasionally.
Cover and refrigerate remaining Buttermilk Marinade.
Remove roast from marinade, and discard marinade.
Pat roast dry with paper towels, and sprinkle with dried thyme and pepper.
Place roast in a shallow roasting pan coated with cooking spray.
Insert meat thermometer into thickest portion of roast, if desired.
Cook potatoes in boiling water to cover in a large Dutch oven 5 minutes; add onions and carrot.
Cook an additional 3 minutes; drain.
Place vegetables in a large bowl; add oil, and toss gently.
Arrange vegetables around roast in pan.
Bake, uncovered, at 450° for 20 minutes.
Reduce heat to 325°; cover and bake an additional 45 to 50 minutes or until meat thermometer registers 160° (medium), stirring vegetables once.
Transfer roast and vegetables to a large serving platter, discarding pan drippings.
Remove string from roast before slicing.
If desired, garnish with fresh parsley and thyme sprigs.