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Veal Rump Roast

Microwave.Lady's picture
  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

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: 
Main Dish
Cook Time: 
110 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1592 Calories from Fat 324

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 884.4 mg294.8%

Sodium 1396.5 mg58.2%

Total Carbohydrates 48 g16%

Dietary Fiber 7.9 g31.6%

Sugars 10.2 g

Protein 245 g490.4%

Vitamin A 224.5% Vitamin C 40.9%

Calcium 25.2% Iron 105.1%

*Based on a 2000 Calorie diet

Veal Rump Roast Recipe