Stuffed Veal Roast With Dauphine Potatoes

Oxmoor House
8 servings


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1 (2-pound) boneless veal sirloin tip roast, butterflied
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 pound ground pork
2 tablespoons chopped fresh parsley
1 egg, beaten
2 tablespoons fine dry breadcrumbs
1 tablespoon cognac
4 slices bacon
1/4 cup butter or margarine


Spread roast open; pound to 1/2-inch thickness with a meat mallet. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.

Combine pork, parsley, egg, dry breadcrumbs, cognac, and remaining salt and pepper. Spread stuffing mixture on roast, leaving a 1/2-inch margin. Roll up roast jellyroll fashion. Wrap bacon in 4 strips around roast, and tie roll securely with string. Insert meat thermometer, if desired.

Place roast on a rack in a roasting pan. Dot with butter. Cover and bake at 300° for 1 hour. Uncover and bake 1 1/2 hours or until meat thermometer registers 170° (well done). Transfer roast to a serving platter. Strain pan drippings into a serving bowl. Place Dauphine Potatoes around roast; serve roast and potatoes with gravy.

Created date

February 2010