SafePlates

Ingredients

• 2 lbs (900g) veal roast
• 2 tbsp (30ml) olive oil
• 1 tbsp (15g) Dijon mustard
• 4 cloves garlic, minced
• 1 tbsp (15g) fresh rosemary, chopped
• 1 tbsp (15g) fresh thyme, chopped
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/2 cup (120ml) beef broth
• 1 onion, sliced
• 2 carrots, sliced
• 1 tbsp (15g) unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the veal roast dry with paper towels.
3. In a small bowl, mix together the olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper.
4. Rub the mixture all over the veal roast, ensuring it is evenly coated.
5. Place the sliced onion and carrots in the bottom of a roasting pan. Lay the veal roast on top of the vegetables.
6. Pour the beef broth into the pan around the veal.
7. Dot the top of the veal with the unsalted butter.
8. Cover the roasting pan with foil and bake for 45 minutes.
9. Remove the foil and continue baking for another 20-30 minutes, or until the internal temperature of the veal reaches 145°F (63°C) and the top is golden brown.
10. Remove the veal from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing.
11. Slice the veal and serve with the roasted vegetables and pan juices.

Tip

For extra flavor, marinate the veal in the herb mixture for a few hours or overnight before baking.