Veal Roast and Vegetables
- One 4-pound veal roast
- 15 to 20 small potatoes, peeled and halved
- 10 to 20 carrots, peeled but left whole
- 1 pound tiny, whole pearl onions, peeled and left whole
- ½ pound butter (2 sticks), melted
- 3 cups chicken broth
- 2 cups dry white wine (Marsala is good)
- 3 tablespoons rosemary, chopped
- Salt and freshly ground black pepper to taste
Instructions:
Order a fresh veal roast that hasn’t been prepared for cooking. Ask the butcher to leave the
bone in because you’ll have a richer flavor. And you’ll do better w ith your own spices.
- Preheat the oven to 375 degrees.
- Place the roast in the center of a large, covered roasting pan. Place the vegetables around the roast along the bottom of the pan.
- Pour the butter, the broth, and then the wine over the entire contents. Sprinkle the rosemary over the contents, and salt and pepper liberally.
- Bake covered, checking and basting frequently, for 1½ hours or until the veal and vegetables are tender.