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VEAL RUMP ROAST 2 1/2 lb. roast 1/4 tsp. pepper 1/4 tsp. whole thyme leaves 1/2 c. white wine 1 medium onion, sliced 2 to 3 Tbsp. flour 1 Tbsp. parsley leaves 1 stalk celery 1 small bay leaf 1/2 tsp. salt 1 medium carrot, sliced 1/4 c. chicken broth or white wine Put veal roast, fat side down, in a 3 quart casserole. Pour wine over roast. Sprinkle meat with parsley, thyme, salt and pepper. Sprinkle vegetables and bay leaf over and around roast. Cover and microwave on Cook for 15 minutes. Turn roast, fat side up. Cover and microwave on Low for 40 to 50 minutes or until fork tender. Let stand, covered, while preparing gravy. Pour pan juices into 4 cup glass measure through a strainer. For every 1/2 cup of liquid, stir 1 tablespoon flour into 1/4 cup wine. Blend flour and wine to a smooth paste. Then beat paste into pan juices. Microwave on Cook for 4 to 5 minutes until thick and bubbly, stirring once while cooking. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |