Garlic-Caraway Veal Roast Recipe
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The secret to this flavorful roast is slivers of garlic inserted into slits in the meat.
Ingredients
- 1 3-pound veal rib or loin roast
- 2 cloves garlic, thinly sliced lengthwise
- 1 teaspoon caraway seed
- Nonstick spray coating
- 1 small onion, sliced and separated into rings
- 1 medium carrot, thinly sliced (1/2 cup)
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1/2 teaspoon caraway seed
- Trim excess fat from roast. With a sharp knife, make a number of 1-inch slits in roast. Insert garlic slivers into slits. Sprinkle with the 1 teaspoon caraway seed. Place roast on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat, not touching bone.
- Roast, uncovered, in a 325 degree F. oven about 2 hours or until thermometer registers 170 degree F. Cover with foil and let stand 15 minutes before carving.
- Meanwhile, spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add onion and carrot. Cook and stir about 5 minutes or until vegetables are tender.
- Stir together chicken broth, flour, and the 1/2 teaspoon caraway seed. Add to carrot mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve with roast. Makes 6 servings.
- Calories 328, Total Fat 20 g, Cholesterol 115 mg, Sodium 209 mg, Carbohydrate 3 g, Protein 32 g.
- Percent Daily Values are based on a 2,000 calorie diet
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