Veal Roast With Mushrooms

1. Gather the ingredients.

2. Preheat oven to 350 F.  Place a rack in a roasting pan or 9 x 13 x 2-inch baking pan.

3. Pat veal roast dry with paper towels.

4. Rub roast all over with cut slice of garlic; discard garlic.

5. Season meat with kosher salt and freshly ground black pepper.

6. Heat butter in a large skillet over medium-high heat. Cook veal roast until it is lightly browned, turning to sear all sides. Spoon melted butter over roast as it cooks. Remove meat from skillet and reduce heat to medium.

7. Add chopped onion to skillet and cook, stirring, for about 6 to 8 minutes, or until onion has browned lightly.

8. Add flour to skillet and stir until well blended. Cook, stirring, for 1 minute. Add wine; blend well.

9. Add mushrooms and rosemary.

10. Place veal roast on rack in prepared pan.

11. Pour mushroom and onion mixture over roast.

12. Roast veal for about 2 hours to 2 hours and 15 minutes, basting with mushroom mixture and turning veal roast every 20 to 30 minutes. Add more wine, water, or beef stock, as needed to keep mushrooms and onion mixture moist. The internal temperature of the veal should be about 145 F for medium rare, 160 F for medium, or 170 F for well done.

*According to USDA guidelines, veal or beef should be cooked to a minimum safe temperature of 145 F.