Memorial Day Recipes

Veal Roast with Vegetables

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Veal Roast with Vegetables

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Next time you decide to serve veal for dinner try this recipe and add a side of fresh veggies.

Ingredients

  • 1 (2 1/2 to 3 lb.) boneless veal sirloin roast, tied
  • Salt & freshly ground black pepper
  • 1/4 C. (2 oz.) butter
  • 1/2 C. chicken broth
  • 1/2 C. Chablis or other dry white wine
  • 1 C. pearl onions, peeled
  • 3 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 1/2 lb. fresh small whole mushrooms

Directions

Salt and pepper the roast and brown all sides in butter in a large Dutch oven. Add chicken broth and wine. Cover, reduce heat, and simmer about 1 hour and 15 minutes. Add the vegetables, and salt and pepper lightly. Cover and cook 30 minutes more or until vegetables are tender and meat thermometer registers 170F. Let meat rest in a warm place for 15 minutes before carving. Place roast on a serving platter, arrange vegetables around it and spoon pan juices over all. Terrific with mashed potatoes.

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