An elegant veal sirloin roast simmered
in chicken broth and Chablis with pearl onions, carrots, celery
and whole button mushrooms.
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
- 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.
- Add onions and remaining ingredients;
cover and cook 30 minutes or until vegetables are tender and
meat thermometer registers 170°F (75°C).
- Place roast on a serving platter; arrange
vegetables around roast and spoon pan juices over roast.
Makes 6 servings.
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