Veal Roast With Vegetables

We don't have veal often, but I love it, it is so tender and good

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1 (3 1/2-4 lb)  boneless  veal round roast
• 1⁄4 cup  vegetable oil
• 1⁄4 cup lemon juice
• 1  teaspoon mustard
• 1⁄4 teaspoon ground nutmeg
• 1  garlic clove, minced
• 1  large green pepper, cut into strips
• 1⁄2 lb fresh mushrooms, sliced
• 1  large onion, sliced and separated into rings
• 1 (10 1/2ounce) can chicken broth, undiluted

Directions

1. Place roast on rack of a roasting pan; insert meat thermometer. Combine oil, lemon juice, mustard, nutmeg, and garlic, brush over roast, reserving remaining mixture. Bake at 325F for 2 hours.
2. Remove from oven and remove veal from roasting pan, remove rack, drain fat, and place veal directly in pan. Place vegetables around veal. Pour remaining oil mixture and chicken broth over veal. Bake an additional 30 minutes or until thermometer measures 170°F.
3. Arrange meat on aplatter, and spoon vegetables around meat. Serve with pan drippings.