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Veal Pot Roast Recipe
|Rolled boned veal shoulder||5 Pound, rolled|
|Thyme leaves||1⁄4 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
|Carrots||3 , pared and halved crosswise|
|Small white onions||1⁄2 Pound|
|Medium mushrooms||1⁄2 Pound|
|Frozen peas||5 Ounce (1/2 Of A 10 Ounce Package)|
|Lemon juice||2 Tablespoon|
|Fresh dill||2 Teaspoon (For Garnish)|
Serving size: Complete recipe
Calories 4621 Calories from Fat 1657
% Daily Value*
Total Fat 185 g284.4%
Saturated Fat 75.6 g378.2%
Trans Fat 0 g
Cholesterol 3018.9 mg1006.3%
Sodium 6418.3 mg267.4%
Total Carbohydrates 94 g31.4%
Dietary Fiber 19.3 g77.1%
Sugars 30.2 g
Protein 613 g1225.5%
Vitamin A 711.5% Vitamin C 137.7%
Calcium 24% Iron 43.9%
*Based on a 2000 Calorie diet
Pour off all fat; add 1/4 cup water, bay leaf, thyme leaves; sprinkle on salt and seasoned pepper.
Cover tightly; simmer 1 1/4 hours.
Add carrots and onions and simmer, covered, 1 hour or until veal and vegetables are tender.
Remove to heated platter; keep warm.
In skillet, in butter, saute mushrooms 5 minutes.
Pour drippings from Dutch oven into measuring cup; add enough water to make 2 cups liquid.
In Dutch oven, stir small amount of this liquid into flour; add rest of liquid, then peas.
Cook, stirring, until thickened, and peas are tender.
Add mushrooms; heat.
Beat egg yolks slightly; stir in some of hot liquid and lemon juice.
Return to Dutch oven and cook, stirring, until thickened.
(Do not boil.) Arrange mushrooms around meat; pour some of sauce over meat and vegetables.
Snip dill over vegetables.
Pass rest of sauce.
For easier serving, slice meat; reassemble on platter; then garnish with mushrooms, vegetables, sauce and dill.