edium high heat and brown veal well on all sides.
Place roast on rack of a roasting
For the veal place the meat, carrots, onions,
rom the pan, remove the roast and place it in a
ell blended.
Place the boneless pork roast in the resealable plastic
Place meat, fat side up, on a rack in shallow roasting pan. Roast in a 325\u00b0 oven for 1 3/4 hours.
Remove meat to platter. Skim fat from pan juices.
Add undrained tomatoes, ham, wine and dash of pepper to pan juices.
Combine cornstarch and 1/2 cup cold water; stir into tomato mixture.
Cook and stir until thick and bubbly.
Cook and stir 2 minutes more.
Add cheese.
Stir until melted.
Serve with meat.
If using the carrots, place them on the bottom of your slowcooker.
Next, put the boneless pork roast in the slowcooker.
In a small bowl, whisk together all remaining ingredients until well-blended.
Pour sauce mixture over pork.
Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.
ut some small incisions in roast; fill slits with seasonings.
Place roast in a deep casserole dish.
Almost cover with water. Add seasonings of your choice to taste. Cover tightly. Bake at 350\u00b0 for 50 minutes. Remove from oven.
Pour off part of the broth. Add barbecue sauce.
Return to oven and cook 30 minutes longer.
Remove from oven and let set, covered, for 45 minutes before slicing.
Sprinkle onion powder over roast.
Heat oil in deep pan with lid.
Brown roast in oil.
Add onion soup and place in preheated 325\u00b0 oven with lid on.
After 40 minutes, add vegetables.
Replace lid and return to oven for 30 minutes.
Allow an extra 10 minutes for raw veggies.
Salt and pepper to taste.
Preheat oven to 325 degrees Fahrenheit.
The meat should be at room temperature for best results.
Place pork in roasting pan.
Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
Bake for 50 minutes (25 minutes per lb).
ocket in the center of veal. Rub garlic inside and out
minutes.
Spread the veal skin-side down flat on
Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.
Season the veal with salt, pepper, rosemary anf
ver medium-high heat, brown roast on all sides. Add thyme
In a Dutch oven, heat the butter and brown the meat well on all sides.
Add the remaining ingredients.
Bring to a boil; cover and simmer for about 2 hours, until the meat is tender.
Cut the meat into thin slices.
Serve it surrounded by the vegetables and with the gravy on the side.
o 325.
Dry the veal on paper towels.
Place
Place 4 cups water, veal, peppercorns and bay leaf in
dredge both sides of the veal in flour, shake off extra