Veal Roast with Herb Crust

By MaryGladys

Ingredients

• 1 3-pound boneless veal leg round roast
• 1/4 cup fine dry bread crumbs
• 2 Tbs water
• 1 Tbs Dijon-style mustard
• 1 Tbs lemon juice
• 1 tsp dried basil, crushed
• 1 tsp dried thyme, crushed
• 1/2 tsp coarsely ground pepper
• 1 cup beef broth
• 2 Tbs all-purpose flour
• 1/4 cup light dairy sour cream

Preparation

Step 1

Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.

Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.

For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.