Kay's Recipes n Stuff: Veal Shoulder Pot Roast

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2 1/2 to 3 lbs. veal shoulder
4 Tbs. butter or margarine
1 tsp. salt
1 tsp. coarsely crushed Chinese Szechuan pepper or black pepper
8 small carrots, peeled
2 cloves garlic, whole, unpeeled
2 Tbs. freshly chopped parsley
1 tsp. EACH dried basil, tarragon and thyme leaves
1 small bay leaf, crumbled
1 lb. frozen small boiling onions
2 whole tomatoes, wedged

Slowly brown veal in butter over moderate heat using a heavy-lidded casserole or Dutch oven. Sprinkle with salt and black pepper on both sides.

Cover. Roast at 300 degrees F. for 30 minutes.

Add carrots to roast along with garlic, parsley, basil, tarragon, thyme and bay leaf. Top with the onions.

Cover and continue roasting for 1 1/2 hours longer or until meat is very tender. About 15 minutes before removing from oven, add tomatoes.

Place roast on heated serving platter. Surround with vegetables. Discard garlic.

Heat juices in pan to boiling. Boil, stirring, until juices are syrupy and reduced to about 3/4 cup. Spoon over roast and vegetables to glaze. Serve immediately.
4 SERVINGS

Taste of Home Recipes

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)