3 pound boneless veal (round) rump roast or veal loin
1 14.5-ounce can whole tomatoes, undrained 1/3 cup dry white wine
1 tablespoon finely chopped fresh parsley
For the Seasoning:
3 tablespoons finely chopped fresh parsley
2 teaspoons olive oil
1 1/4 teaspoons dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon coarse grind black pepper
Cooks note: Sauce may be thickened with 1 tablespoon cornstarch dissolved in 1/2 cup water to make a light gravy.
Heat oven to 325 degrees. In small bowl, combine seasoning ingredients; rub over veal roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of veal, not resting in fat. Do not add water or cover. Roast in 325-degree oven to desired doneness, about 33 to 35 minutes per pound for medium. Do not overcook.
Remove roast when meat thermometer registers 155 degrees for medium. Let stand 15 minutes. Temperature will continue to rise 5 degrees to reach 160 degrees for medium.
Meanwhile, drain tomatoes, reserving liquid. Seed and chop tomatoes. Pour off fat from roasting pan, if necessary. Add tomatoes, reserved liquid, and wine to roasting pan, stirring until browned bits attached to pan are dissolved. Bring to a boil. Reduce heat to medium-high and cook 3 minutes or until sauce is slightly thickened. Stir in 1 tablespoon parsley.
Carve roast into slices. Serve with sauce.
Yield: 6 to 8 servings
Source: National Cattlemen's Beef Association
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