Veal Roast Recipe
Summary
Preparation Time8 MinCooking Time45 Min
Ready In53 MinDifficulty LevelMedium
Health IndexHealthyServings4
HealthyLow Fat
Ingredients
| Lean boneless veal roast - 1 (3 1/2 pound), rolled and tied | ||
| Garlic | 1 Clove (5gm) | |
| Dijon Mustard | 1 Tablespoon | |
| Dried whole dillweed | ||
| Pepper | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 Medium, chopped | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Water | 1/2 Cup (16 tbs) | |
| Chablis or other dry white wine - 1/4 cup | ||
| 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.
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.
Chef
