| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Veal Roast with Vegetables

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

1/4 cup plus 2 tablespoon butter, melted

1/2 cup chicken broth

1/2 cup Chablis or other dry white wine

1 cup pearl onions, peeled

5 carrots, cut into 1-inch pieces

3 stalks celery, cut into 1-inch pieces

1/2 pound fresh small whole mushrooms

1 teaspoon salt

1/2 teaspoon freshly ground pepper

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.
2. Add onions and remaining ingredients; cover and cook 30 minutes or until vegetables are tender and meat thermometer registers 170*F (75*C).
3. Place roast on a serving platter; arrange vegetables around roast and spoon pan juices over roast.

Makes 6 servings.