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Veal Roast Provencal recipe (Main Dish)

Yield: 12 servings

¼ cups finely chopped parsley
2 teaspoons olive or vegetable oil
teaspoons dried thyme
¼ teaspoons garlic powder
some   salt and black pepper to taste
3 lb Veal boneless
1 can whole peeled tomatoes
1/3 cups dry white wine

Posted by Caroline on May 29, 2008


Reserve 1 tablespoon parsley. Combine remaining parsley, oil, thyme, garlic powder, salt and pepper. Rub over veal leg rump roast. Do not preheat oven. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part not touching fat.

Do not add water. Do not cover. Roast in slow oven at 325ºF(162°C) until thermometer registers 155ºF (68°C), approximately 33-35 minutes per pound. Transfer roast to warm platter; let stand 15-20 minutes while preparing sauce.
(Temperature should rise to 160ºF (71°C) during standing.)
For sauce, drain tomatoes, reserving liquid. Seed and chop tomatoes. Drain fat from roasting pan if necessary.
Add tomatoes, reserved liquid , and wine to roasting pan, scraping to loosen browned bits. Bring to a boil.

Reduce heat to medium-high and cook until slightly thickened, about 3 minutes. Stir in reserved parsley. Carve roast.
Pass sauce. Serve with couscous or barley.

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