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.