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Veal Rump Roast

Microwave.Lady's picture
Ingredients
  Bone in veal rump roast 2 1⁄2 Pound
  White wine 1⁄4 Cup (4 tbs)
  Dried parsley flakes 1⁄2 Tablespoon
  Thyme leaves 1⁄8 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Onion 1 Small, sliced
  Celery rib 1 , sliced
  Carrot 1 Medium, scraped and sliced
  Bay leaf 1 Small
  Chicken broth/White wine 2 Tablespoon
  Flour 2 Tablespoon
Directions

1. Place veal roast fat-side-down in a 2-quart glass casserole. Pour wine over roast. Sprinkle meat with parsley, thyme, salt, and pepper. Sprinkle vegetables and bay leaf over and around roast.
2. Cover and microwave at Cook Cycle 1 (power level 10) for 15 minutes. Turn roast fat-side up. Cover. Microwave at Cook Cycle 2 (power level 4) for 1 to 1 1/2 hours, or until fork-tender. Let stand, covered, while you prepare the gravy.
3. Pour pan juices into a 4-cup glass measure through a strainer. For every half cup of liquid, stir 1 tablespoon flour into the 2 tablespoons wine. Blend flour and wine to a smooth paste, then beat paste into pan juices. Microwave at Cook Cycle 1 (power level 10) for 4 to 5 minutes, or until gravy is bubbly and thickened, stirring once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Veal
Interest: 
Everyday
Cook Time: 
110 Minutes

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