Veal Roast with Carrots and Potatoes

Description

Contributed by World Recipes Y-Group

Ingredients

• 3 lb veal shoulder or rump roast
• ¼ lb bacon, cut into small pieces
• pinch of salt
• ½ tsp pepper
• ¼ tsp oregano
• 2 cloves garlic, minced
• 3 sprigs parsley, finely chopped or 1 tsp dried parsley
• ¼ cup oil
• 3 medium onions, quartered
• 6 carrots, quartered
• 4 to 6 medium potatoes, quartered
• 1 cup water

Directions

1. Cut slits in veal with sharp knife.
2. Put a piece of bacon in each slit.
3. Mix salt, pepper, oregano, garlic and parsley together.
4. Put a little of the mixture into each slit.
5. Heat oil in a roasting pan and brown veal on all sides.
6. Remove from top of stove.
7. Arrange vegetables around the browned veal, add water, cover and roast in 300°F oven for 2½ to 3 hours.
8. Enjoy.