An elegant veal roast served with a Provencal-styletomato and wine pan sauce.
Recipe: Veal Roast Provencal
4 tablespoons dried parsley
Combine dried parsley, olive oil, thyme,garlic powder, pepper, and salt. Rub over a veal roast.
Do not preheat the oven. Place the roast,fat side up, on a rack in a shallow roasting pan. Insert a meatthermometer, do not add water or cover.
Roast at 325°F (160°C) until thethermometer registers 155°F (65°C), approximately 1 hourand 15 minutes.
Transfer the veal to a warm platter; letstand for 15 to 20 minutes.
Drain whole tomatoes, reserving the liquid.Chop the tomatoes.
Drain the fat from the roasting pan thenadd the tomatoes, the reserved liquid, and white wine; stirringwell. Bring to a boil. Reduce the heat to medium-high and cookuntil slightly thickened, about 3 minutes.
2 teaspoons olive oil
1 1/4 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
3 pounds veal
1 (14 1/2-ounce) can whole tomatoes
1/3 cup dry white wine
Makes 12 servings.
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