Veal Pot Roast

Oxmoor House
14 to 16 servings


+ Add To Shopping List
1 (6- to 7-pound) boneless veal rump roast
2 cloves garlic, sliced
6 whole cloves
1/2 cup butter or margarine
1 ( 14 1/2-ounce) can whole tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
1 (2-inch) stick cinnamon
1/4 teaspoon salt
1/8 teaspoon pepper


Make 12 small slits on outside of roast; stuff with garlic and cloves. Brown roast on all sides in butter in a Dutch oven.

Add remaining ingredients; cover and simmer 2 hours and 15 minutes or until roast is tender. Transfer roast to serving platter. Remove cinnamon; serve pan drippings with roast.

Created date

February 2010