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
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
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.
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