BRAISED VEAL ROAST WITH VEGETABLES
2 1/2 pounds boneless veal shoulder, tied securely into a roll
1 medium onion, cut in wedges
1 medium rutabaga, peeled and cut into 1-inch chunks
1 medium carrots, cut into 1-inch chunks
12 small red potatoes, scrubbed
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried sage leaves, crumbled
1/4 teaspoon salt, optional
Freshly ground pepper
2/3 cup dry white wine, or fat-free veal or beef stock
1/2 cup fat-free veal or beef stock, or water
2 tablespoons flour
1/4 cup water
Heat Dutch oven over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown roast, turning to brown all sides, about 10 minutes total.
Arrange onion, rutabaga, carrots and potatoes around roast; add rosemary, sage, salt, pepper, wine and veal stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 1 hour and 15 minutes, until meat and vegetables are tender. Remove meat and vegetables to heated platter; top with hot cover and keep warm.
If gravy is desired, in small bowl or cup blend flour and water until
smooth. Stir into hot liquid in pan; cook and stir over medium heat until thickened and bubbly. Cook 1 additional minute. Transfer to heated gravy boat and serve with meat.
To serve, remove string from veal and slice into 1/2-inch slices.