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Veal Roast with Potatoes, Carrots and Mushrooms
Posted By elizabeth On April 25, 2010 @ 1:58 am In Shabbos Recipes | No Comments
This is really good; a great way to serve veal.
1 (5 pound) veal roast (tied)
8 baby carrots, washed and ends removed
4 – 6 potatoes, peeled and chopped
2 (8 ounce) packages sliced mushrooms
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon pepper
1/3 jar duck sauce
Preheat oven to 350 degrees. Set veal in a large roasting pan surrounded by vegetables. Sprinkle with spices. Cook, uncovered, for ½ hour. Remove from oven and pour duck sauce over meat. Cover with heavy duty foil and cook for an additional 3-1/2 to 4 hours. Let rest briefly before slicing.
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