Veal Roast with Mushroom Sauce

Veal has always been regarded in my family as special-occasion meat that I make only on Yom Tov. The beauty of this recipe is that the sauce cooks along with the meat, saving you from doing extra work. The savory roast paired with the flavorful mushrooms make this a winning dish.
Photo Credit Miriam pascal
Recipe from Perfect For Pesach, Artscroll 2017

Veal Roast with Mushroom Sauce

Meat – yields 12 – freezer friendly

1 (4-5-pound) boneless veal roast
4 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
1 Tablespoon oil
1 large onion, chopped
½ cup dry white wine, divided
16 ounces cremini mushrooms, sliced
1 Tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon kosher salt

1. Preheat the oven to 350°F. Prepare a roasting pan large enough to hold the roast.
2. Rub garlic, salt, and pepper all over the roast, coating all sides.
3. Heat oil in a large skillet over medium-high heat. Sear the roast for about a minute (or less) per side, until it starts to brown. Remove roast from skillet; add it to prepared roasting pan.
4. Prepare the mushroom sauce: Turn heat to medium; add a tablespoon of wine to the skillet. Deglaze the pan by stirring and scraping the bottom of the pan to loosen all the meat drippings. (This will add lots of flavor to the sauce.)
5. Add onion; cook for a few minutes, until it starts to brown. Add mushrooms, rosemary, thyme, and salt. Cook for 7-10 minutes, until the mushrooms have softened. Add remaining wine; then pour sauce over roast in pan.
6. Cover; bake for 90 minutes, until a thermometer inserted into the thickest part of the roast reaches 145°F for medium rare, 160°F for medium, or 170°F for well done.

NOTES Always slice a roast after it has properly cooled. I put mine in the fridge for several hours, which helps me get nice even slices.