Honey and Herb Veal Roast

Sandra Blank Recipe By
  • Cook & Prep: 5 h
  • Serving: 8
  • No Allergens

Ingredients (10)

Main ingredients

Start Cooking

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.

Note:

Potatoes add a nice touch to this classic dish.

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