Veal Roast with Mustard Cream Sauce

Preheat oven to 325°.

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

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.

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.

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.

carbo rating: 2