Veal Pot Roast Recipe
Ingredients
| Dry mustard | 1 Tablespoon | |
| Poultry seasoning | 1 Teaspoon | |
| Brown sugar | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Pepper | 1⁄4 Teaspoon | |
| Flour | 1 Tablespoon | |
| Salad oil | 3 Tablespoon | |
| Bay leaf | 1 | |
| Cider vinegar | 3 Tablespoon | |
| Onion | 2⁄3 Cup (10.67 tbs), sliced |
Nutrition Facts
Serving size
Calories 109 Calories from Fat 67
% Daily Value*
Total Fat 8 g12%
Saturated Fat 0.39 g1.9%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 972.2 mg40.5%
Total Carbohydrates 9 g3.1%
Dietary Fiber 0.55 g2.2%
Sugars 5.8 g
Protein 0.7 g1.4%
Vitamin A 0.7% Vitamin C 2.5%
Calcium 1.6% Iron 3.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
