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Veal Roast With Carrots And Potatoes
Ingredients
- 3 pound veal shoulder or possibly rump roast
- 1/4 pound bacon, cut into small pcs
- Healthy pinch of salt
- 1/2 teaspoon pepper
- 1/4 teaspoon oregano
- 2 cloves garlic, chopped
- 3 sprigs parsley, finely minced or possibly 1 teaspoon dry parsley
- 1/4 c. oil
- 3 med. onions, quartered
- 6 carrots, quartered
- 4 to 6 med. potatoes, quartered
- 1 c. water
Directions
- Cut slits in veal with sharp knife. Put a piece of bacon in each slit. Mix salt, pepper, oregano, garlic and parsley together. Put a little of the mix into each slit. Heat oil in a roasting pan and brown veal on all sides. Remove from top of stove. Arrange vegetables around the browned veal, add in water, cover and roast in 300 degree oven for 2 1/2 to 3 hrs.
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