Electric Skillet Veal Roast
|Butter||3 Tablespoon, softened|
|Dried onion flakes||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Lemon juice||1 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon, crushed|
|Freshly ground pepper||1 Dash|
|Veal shoulder roast||3 Pound, rolled (1 piece)|
Blend first 7 ingredients; spread over top and sides of roast.
Place meat in center of large piece of heavy-duty foil; bring top edges together lengthwise, and fold over twice to make a firm seal.
Fold over each end to seal.
Place on rack in electric skillet preheated to 400° with vent open.
Roast to 170° on meat thermometer, about 2 hours.
Open foil; skim fat from juices.
Remove strings; slice meat.
Spoon juices over each serving.