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Veal Roast

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Ingredients
  Lean boneless veal roast 3 1⁄2 Pound, rolled and tied (1 Piece)
  Garlic 1 Clove (5 gm)
  Dijon mustard 1 Tablespoon
  Dried whole dill weed 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Onion 1 Medium, chopped
  Mushrooms 1 Cup (16 tbs), sliced
  Water 1⁄2 Cup (8 tbs)
  Chablis/Dry white wine 1⁄4 Cup (4 tbs)
  Beef-flavored bouillon granules 1⁄2 Teaspoon
Directions

GETTING READY
1) Untie and unroll the roast, and trim excess fat.
2) With the cut side of garlic rub roast thoroughly.
3) Again tie the roast.

MAKING
4) In a bowl, combine mustard, dillweed, and pepper.
5) Rub the mixture over entire surface of tied roast.
6) Coat a large ovenproof Dutch dish with cooking spray.
7) Add oil, and place over medium-high heat until hot.
8) Place veal roast on the dish in the oven, and cook until browned on all sides, turning occasionally.
9) Add the remaining ingredients.
10) Cover the raost and bake at 325° for 1 hour and 15 minutes, basting frequently with pan juices.

SERVING
11) Remove string from the roast.
12) Slice the veal roast and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Healthy
Preparation Time: 
8 Minutes
Cook Time: 
45 Minutes
Ready In: 
53 Minutes
Servings: 
4

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