Veal Braised with Vegetables

Description
If you have your butcher remove the bone, you can fill the cavity with any desired stuffing. A 6-lb roast will then serve eight to ten hungry people.
 * Cookbook: The Fannie Farmer Cookbook
 * Typed By: Susan
 * Contributed by Catsrecipes Y-Group
 * Serves 6 to 8

Ingredients

 * 4 – 6 lb veal roast, leg or loin
 * ½ cup oil
 * 4 turnips, peeled and quartered
 * 12 carrots, peeled and cut in 1-inch pieces
 * 2 onions, peeled and sliced or quartered
 * 1½ cup chicken broth

Directions

 * 1) Preheat the oven to 325°F.
 * 2) Place the meat in a roasting pan and rub it with the oil.
 * 3) Roast 30 minutes per pound, until the veal registers 160°F on a meat thermometer.
 * 4) One hour before the end of the roasting time, scatter the vegetables around the roast in the pan and add the chicken broth.
 * 5) When the roast is done the pan juices may be thickened and used as a sauce.