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Recipe by Sandra Blank

Honey and Herb Veal Roast

Honey and Herb Veal Roast add or remove this to/from your favorites
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

5 Hours
Diets

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

  • 1 cup beer or ginger ale

  • 1 cup Gefen Honey

  • 1/2 cup Haddar Dijon Mustard

  • 1/4 cup vegetable oil

  • 2 tablespoons onion powder

  • 1 and 1/2 teaspoons crushed dried rosemary

  • 1 teaspoon salt

  • 1 teaspoon garlic powder or 2 cubes Gefen Frozen Garlic

  • 1/4 teaspoon black pepper

  • 3 pounds boneless veal roast

Directions

Prepare the Veal

1.

Combine beer, honey, mustard, oil, onion powder, rosemary, salt, garlic powder, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for three hours, tossing occasionally.

2.

Preheat oven to 350 degrees Fahrenheit. Remove veal from marinade, reserving marinade, and place veal in a large roasting pan.

3.

Bake one and half to two hours, basting occasionally, or until desired degree of doneness.

4.

Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for five minutes. Spoon over roast.

Notes:

Potatoes add a nice touch to this classic dish.
Honey and Herb Veal Roast

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Livana Ohayon
Livana Ohayon
1 year ago

veal goes in oven with no liquid?

Question
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So}mouwmin
So}mouwmin
Admin
Reply to  Livana Ohayon
1 year ago

That’s what it seems like from the image and recipe.

Livana Ohayon
Livana Ohayon
1 year ago

veal goes in oven with no liquid?

Shuli
Shuli
2 years ago

Is the roast cooked covered or uncovered?

fraidy rubin
fraidy rubin
5 years ago

Delicious and easy It was so simple to make and so yummy great recipe

Chaia Frishman
Chaia Frishman
Reply to  fraidy rubin
5 years ago

Thanks Fraidy!