Rosemary Roast with Carrots and Potatoes - Veal.org

Name: Rosemary Roast with Carrots and Potatoes - Veal.org
Ingredients: 5 pounds boneless veal roast; 1/4 cup olive oil; Kosher salt and black pepper, to taste; 2 tablespoons chopped fresh rosemary; 1 + 1/2 pounds (24 ounces) red potatoes, cut into 1-inch pieces (about 4 large potatoes); 3 large carrots, peeled and cut into 2-inch pieces; 2 cups quartered onion; 8 garlic cloves, peeled; 2 cups beef broth/stock; 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces; 1/2 cup all-purpose flour; 1-2 cups beef broth/stock; 1/4 cup whole milk

www.veal.org

Rosemary Roast with carrots and potatoes will make your holiday dinner extra special this year. Delivering an elegant and delicious flavor.

View full recipe on www.veal.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veal.org.

Share this recipe:

Ingredients

5 pounds boneless veal roast
1/4 cup olive oil
Kosher salt and black pepper, to taste
2 tablespoons chopped fresh rosemary
1 + 1/2 pounds (24 ounces) red potatoes, cut into 1-inch pieces (about 4 large potatoes)
3 large carrots, peeled and cut into 2-inch pieces
2 cups quartered onion
8 garlic cloves, peeled
2 cups beef broth/stock
1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
1/2 cup all-purpose flour
1-2 cups beef broth/stock
1/4 cup whole milk