Veal Breast Pot Roast Style

Company-worthy veal breast gives the classic comfort food, pot roast, a touch of elegance.

Recipe Ingredients:

2 to 3 pounds well-trimmed boneless veal breast, rolled and tied
2 teaspoons vegetable oil
1/2 cup water
1 1/2 cups quartered small red potatoes
1 cup peeled baby carrots
1 (12-ounce) jar mushroom gravy
3/4 cup frozen cut green beans or use fresh beans

Cooking Directions:

1. In Dutch oven, heat oil over medium heat until hot. Brown veal breast on all sides. (Cut veal roll crosswise in half, if too large for pan.)
2. Remove veal from pan. Place water, potatoes, and carrots in bottom of pan. Add veal and gravy. Bring to a boil. Reduce heat to low. Cover tightly and simmer for 2 to 2 1/4 hours or until tender.
3. Remove veal but keep warm.
4. Add green beans to pan. Increase heat to medium-high. Cook, uncovered 5 minutes or until beans are hot and sauce slightly thickened.
5. Carve veal roll; discard strings. Serve with vegetables and sauce.

Makes 4 servings.

Recipe and photograph courtesy of The Beef Checkoff.