Veal Pot Roast Recipe
Ingredients
4-1/2-lb veal rump roast
1 tablespoon dry mustard
1 teaspoon poultry seasoning
2 tablespoons light-brown sugar
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon flour
3 tablespoons salad oil
1 bay leaf
3 tablespoons cider vinegar
2/3 cup sliced onion
Directions
Wipe roast with damp paper towels.
In small bowl, combine mustard, poultry sea- soning, sugar, salt, pepper, and flour.
Rub well into roast.
Heat oil in medium Dutch oven.
In it, brown roast well on all sides.
Add remaining ingredients and 1/4 cup water.
Cover; simmer 2-1/2 hours, or until fork-tender, turning twice during cooking.
Serve with pan juices.
Makes 6 servings.
In small bowl, combine mustard, poultry sea- soning, sugar, salt, pepper, and flour.
Rub well into roast.
Heat oil in medium Dutch oven.
In it, brown roast well on all sides.
Add remaining ingredients and 1/4 cup water.
Cover; simmer 2-1/2 hours, or until fork-tender, turning twice during cooking.
Serve with pan juices.
Makes 6 servings.
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