Veal Pot Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Rump of veal
2 1/2 tablespoons	37ml	Oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Carrots - sliced
2		Onions - quartered (medium)
4		Celery stalks - cut in chunks
1/4 cup	59ml	Water
3 tablespoons	45ml	Butter
2 1/2 tablespoons	37ml	Plain flour
1/3 cup	78ml	White wine

Recipe Instructions

Brown the veal on all sides in the oil in a frypan. Season to taste with salt and pepper. Put the vegetables into the crockery pot and place meat on top. Pour the water into the frypan and scrape the bottom. Cook over a low heat for one minute, then pour onto the meat. Cover and cook on the LOW setting for five to seven hours.

Remove the meat and the vegetables from the crockery pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat for 30 seconds.

Add the liquid from the crockery pot and, stirring constantly, cook until thick and smooth. Add the wine and cook for another two minutes. Season to taste with salt and pepper. Pour over the meat.

This recipe yields 8 to 10 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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