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Veal Roast with Vegetables

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 (2 1/2 to 3 pound) boneless veal sirloin roast

    2. 1/4 cup plus 2 tablespoon butter, melted

    3. 1/2 cup chicken broth

    4. 1/2 cup Chablis or other dry white wine

    5. 1 cup pearl onions, peeled

    6. 5 carrots, cut into 1-inch pieces

    7. 3 stalks celery, cut into 1-inch pieces

    8. 1/2 pound fresh small whole mushrooms

    9. 1 teaspoon salt

    10. 1/2 teaspoon freshly ground pepper

    Instructions Jump to Ingredients ↑

    1. Brown roast on all sides in butter in large Dutch oven. Add chicken broth and wine; cover, reduce heat, and simmer 1 hour and 15 minutes. Add onions and remaining ingredients; cover and cook 30 minutes or until vegetables are tender and meat thermometer registers 170°F (75°C). Place roast on a serving platter; arrange vegetables around roast and spoon pan juices over roast.

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