How to Prepare and Roast Top Round of Veal

If the round still has the cap, a sheath of meat covering most of the top, trim it off.

Follow the natural seam in the meat to completely remove the cap.

Use the cap for stew meat or trim it, pound it, and tie it up for braising.

Tie the rolled cap with kitchen string and braise separately.

Season the round roast with salt and pepper, heat the butter in a pan that will fit the roast as closely as possible, and brown the roast on all sides. Roast in a 400°F oven for 15 minutes, turn the temperature down to 375°F.

Surround the roast with turned carrots and turnips and pearl onions. Cook to an internal temperature of 130°F and let rest before carving. If the vegetables need more cooking, cook them in the veal juices on the stove top.