Stuffed Veal Roast Recipe

Name: Stuffed Veal Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4- to 5-pound) veal top round roast, 3 to 4 inches thick, butterflied; 1 clove garlic, minced; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup rendered chicken fat; 2 tablespoons finely chopped celery; 2 tablespoons finely chopped carrot; 2 tablespoons finely chopped green pepper; 2 tablespoons finely chopped tomato; 2 tablespoons finely chopped onion; 1 teaspoon lemon juice; 1 bay leaf; 1 cup water

Servings: persons

1 (4- to 5-pound) veal top round roast, 3 to 4 inches thick, butterflied
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup rendered chicken fat
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped tomato
2 tablespoons finely chopped onion
1 teaspoon lemon juice
1 bay leaf
1 cup water

1
Spread roast open, and pound with a meat mallet to 1 1/2- to 2- inch thickness. Season roast on all sides with garlic, ginger, salt, and pepper. Spoon dressing onto roast, spreading to within 2 inches of edge. Roll up jellyroll fashion, enclosing the stuffing completely. Tie roast securely with string. Make several slits on outside of roast, and stuff with chicken fat.
2
Place roast in a well-greased, covered roasting pan. Combine celery, carrot, green pepper, tomato, onion, lemon juice, bay leaf, and water. Pour vegetable mixture around roast. Cover and bake at 300u00b0 for 2 hours or until meat thermometer registers 170u00b0 (well done).
3
Transfer roast to a serving platter; remove string. Discard bay leaf, and reserve pan drippings for gravy. Let roast stand 10 minutes. Cut into 1/4-inchthick slices, and serve with Brown Gravy.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4- to 5-pound) veal top round roast, 3 to 4 inches thick, butterflied, 1 clove garlic, minced, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and more.

Yes, Stuffed Veal Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Veal Roast

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