VIDEO: Roast veal with vegetables

Immersed in healthy and tasty vegetables this roast veal cooks almost by itself. You can cook a juicy piece in a Roman pot or roasting pan meat enjoy.

Roast veal in a bed of vegetables

1. First, start preparing the meat and vegetables. To do this, wash the roast veal under cold water water thoroughly and then pat the meat dry with a kitchen towel. Peel the onions and garlic. The onion is now halved and cut into fine strips. You have to finely dice the garlic, then add a pinch of salt and crush the chopped garlic with a cake fork.
2. After you have washed and dried all the vegetables, these are also cut to match. The peppers are halved, the seeds are removed and then the peppers are cut into thin strips. You also cut the leek very finely. After you have peeled them, the carrots are cut lengthways several times. Then you can quarter the tomatoes and the olives, as well as those mushrooms cut in half. You should cut the celery into very small cubes and finely chop the fresh herbs.
3. Heat the butter in a pan and first add the onions and garlic to the hot fat. When the onions are nice and translucent, add the remaining vegetables and stew everything for approx. 5 minutes. Place the veal roll roast in a large roasting pan and add the vegetables. Boil the water, add the granulated broth and stir in the tomato paste. Now pour the roast veal on top of the liquid, pour the chopped herbs over it and give the whole thing at 200 ° for approx. two hours in the oven. Then take the meat out and place it on a platter where you can cut it easily. Mix the créme fraiche with the sauce and season to taste with salt and pepper.
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as garnish Fresh boiled potatoes with parsley and a freshly prepared cucumber salad with cream sauce go well with this roast veal.