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Veal Pot Roast

Yield 14 to 16 servings

Ingredients

  • 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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes