Veal Roast With Rice Stuffing

Oxmoor House
8 servings


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1 (4-pound) veal top round roast, 3 to 4 inches thick, butterflied
1 teaspoon salt
1/8 teaspoon pepper
5 slices bacon


Spread roast open, and pound with a meat mallet to 1 1/2- to 2- inch thickness. Season roast on all sides with salt and pepper. Spoon Rice Stuffing onto roast, spreading to within 2 inches of edge. Roll up jellyroll fashion, enclosing the stuffing completely. Tie roast securely with string. Wrap bacon slices around rolled roast; secure with wooden picks.

Place roast on a well-greased rack in a shallow roasting pan. Insert meat thermometer, if desired. Bake, uncovered, at 300° for 2 hours and 35 minutes or until meat thermometer registers 170° (well done).

Transfer roast to a serving platter; remove string. Let stand 10 minutes before slicing.

Created date

February 2010