Yield
14 servings (serving size: 3 ounces roast and 1 1/2 tablespoons cream sauce)

Adding sugar-free syrup to the creamy mustard sauce creates a pleasing combination of sweet and tangy flavors that's perfect with the mild-flavored veal roast.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Trim fat from roast. Combine minced basil, garlic powder, and pepper; sprinkle basil mixture over entire surface of roast.

Step 3

Place a large ovenproof Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; cook until browned on all sides, turning occasionally.

Step 4

Combine white wine and bouillon granules. Pour wine mixture over roast. Cover and bake at 325° for 1 hour and 30 minutes or until roast is tender, basting frequently with pan juices. Transfer roast to a serving platter; set aside, and keep warm.

Step 5

Skim fat from pan juices. Reserve 1/4 cup pan juices; discard remaining pan juices. Combine 1/4 cup pan juices, sour cream, Dijon mustard, maple syrup, and ginger in pan; cook over medium heat, stirring constantly, until sour cream mixture is thoroughly heated (do not boil). Cut roast diagonally across grain into thin slices; serve with mustard sauce.

Step 6

carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook

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