Veal Rump Roast
|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|
|Onion||1 Small, sliced|
|Celery rib||1 , sliced|
|Carrot||1 Medium, scraped and sliced|
|Bay leaf||1 Small|
|Chicken broth/White wine||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.