Veal Roast with Carrots and Potatoes

VEAL ROAST WITH CARROTS AND POTATOES

3 lb. veal shoulder or rump roast 1/4 lb. bacon, cut into small pieces Pinch of salt 1/2 tsp. pepper 1/4 tsp. oregano 2 cloves garlic, minced 3 sprigs parsley, finely chopped or 1 tsp. dried parsley 1/4 c. oil 3 med. onions, quartered 6 carrots, quartered 4 to 6 med. potatoes, quartered 1 c. water

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

Enjoy.

Contributed by :

 * World Recipes Y-Group