Italian Roasted Veal

Name: Italian Roasted Veal
Cuisine: Italian
Ingredients: 4 to 5 lb veal roast (1.8 to 2.3 kg) (or 8 veal steaks or chops); 2 tsp Italian seasoning (or 1 tsp each dried oregano and dried basil); 2 tsp Italian seasoning (or 1 tsp each dried oregano and dried basil); 1 tsp dry mustard; 2 tsp Italian seasoning (or 1 tsp each dried oregano and dried basil); 4 to 5 lb veal roast (1.8 to 2.3 kg) (or 8 veal steaks or chops); 4 to 5 lb veal roast (1.8 to 2.3 kg) (or 8 veal steaks or chops); freshly ground black pepper to taste; 1 to 2 tsp seasoning salt; ½ cup tomato sauce and/or chicken broth; ½ cup dry red wine; 6 to 8 potatoes (optional); 4 cloves garlic, cut in slivers; 4 large carrots; 2 large onions; ½ cup tomato sauce and/or chicken broth

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

The seasonings for this recipe may be used on any cut of veal (shoulder, breast, steaks, chops). Thinly sliced cold roast is delicious in sandwiches.

Ingredients

4 to 5 lb veal roast (1.8 to 2.3 kg) (or 8 veal steaks or chops)

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Rub meat with salt, pepper, Italian seasoning and mustard. Cut several slits in meat and insert garlic. Place in large sprayed roasting pan.

slicer: Cut carrots and onions to fit feed tube. Slice, using firm pressure. Add vegetables, tomato sauce and/or broth and wine to roasting pan. Cover and bake in preheated