Red Wine Veal Roast - Kosher.com

Ingredients

• 3- to 4-pound (1 and 1/2- to 2-kilogram) shoulder or neck veal roast, in a net
• 4 tablespoons canola oil, divided
• 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
• 1 tablespoon flour
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1 cup sliced red onion
• 1 cup sliced baby bella mushrooms
• 1 cup sliced red, orange, and yellow peppers
• 1 cup Shiloh Secret Reserve Merlot or other merlot or cabernet wine
• 1 cup Tuscanini Marinara Sauce