 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
|
Ingredients:
1 (6- to 7-pound) boneless veal rump roast |
2 cloves garlic, sliced |
6 whole cloves |
1/2 cup butter or margarine |
1 ( 14 1/2-ounce) can whole tomatoes, undrained and chopped |
1 (8-ounce) can tomato sauce |
1 (2-inch) stick cinnamon |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Make 12 small slits on outside of roast; stuff with garlic and cloves. Brown roast on all sides in butter in a Dutch oven.
2. Add remaining ingredients; cover and simmer 2 hours and 15 minutes or until roast is tender. Transfer roast to serving platter. Remove cinnamon; serve pan drippings with roast.
|
|