Rosemary Veal Roast with Carrots & Potatoes

Preparation

1. Preheat oven to 350°F.
2. Whisk together 2 tablespoons oil, 1 teaspoon rosemary and 1 teaspoon salt. Add the potatoes, carrots, onion and garlic to the bottom of a 13” x 9” roasting pan. Pour the oil mixture over the vegetables then stir until coated.
3. Brush the veal roast with remaining 2 tablespoons oil then rub salt, pepper and the remaining rosemary all over the roast. Place the roast fat side up on top of the vegetables.
4. Pour broth over the roast then tightly cover the pan with foil. Bake for 2 1/2 to 3 hours or until the internal temperature reaches 145°F for medium-rare or 160°F for medium. Transfer the veal to a plate and tent with foil to keep it warm and rest.
5. To make the Gravy, place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.
6. Skim 4 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don’t have enough, add enough butter to equal 4 tablespoons total fat.
7. With the remaining liquid drippings, add enough broth to equal 2 cups.
8. On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
9. Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
10. Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, re-heat and stir in a little bit of broth to thin it out.
11. Slice veal roast then serve with vegetables and gravy.