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Boneless Veal Roast

Ingredients:

Boneless Veal Shoulder Roast
Olive Oil
Salt and Pepper
1-2 Beef or Chicken Bouillon Cube
Crushed Rosemary and Thyme
2-4 Garlic Cloves Diced
White Wine (optional)

Instructions:

Preheat oven to 450 degrees F. Cut small slices in several areas of meat and insert garlic pieces. Rub meat with olive oil and rub with salt, pepper, and herbs.

Turn oven down to 350 degrees F, add 1/4" of water to roasting pan and place in oven. Baste every 20 minutes and add a splash or two of dry white wine for nice flavor. Add the bouillon cube halfway through the cook cycle. Cook roast for 15-20 minutes per pound.

You may also add potatoes for roasted potatoes, as you would for roast beef.