Italian-Style Veal Roast
Italian-style seasoning and vegetables add a subtle flavor to this elegant veal roast.
2 medium (2 cups) red and/or green bell peppers, cut into 1/4-inch strips
1 large (1 cup) onion, chopped
1 tablespoon finely chopped fresh garlic
2 1/2 pounds veal shoulder roast or boneless chuck roast, trimmed
1 (14.5-ounce) can stewed tomatoes
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper
1/4 cup beef broth
3 tablespoons all-purpose flour
Place peppers, onion and garlic in bottom of slow cooker.
Melt butter in 12-inch skillet until sizzling; add veal. Cook over medium heat, turning once, until veal is browned (5 to 7 minutes). Place roast in slow cooker.
Add tomatoes, salt, Italian seasoning and crushed red pepper to skillet. Stir to combine, scraping up any brown bits from bottom. Cook over medium heat until mixture just comes to a boil (3 to 4 minutes). Pour over roast in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 3 to 4 hours or until veal is fork tender. Remove roast with slotted spoon from cooker. Keep warm.
Combine beef broth and flour in small bowl; whisk into liquid in slow cooker. Increase heat setting to High. Cook, stirring occasionally, until thickened (15 minutes).
To serve, spoon gravy over cooked meat.
Veal is very tender young beef and cooking in a slow cooker is a very good cooking method. Moist-heat cooking compensates for the meats lack of natural fat content. Veal has a wonderfully delicate flavor and texture.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #11781©2001Land O'Lakes, Inc.