Roast Toasty

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I found a small, already netted, veal roast for a shockingly low price about 3 weeks ago and promptly froze it and forgot it. I defrosted it over the weekend and roasted it in a 425° oven with some baby yukon gold potatoes, parsnips, carrots and onions. Oh, and because it was veal, I threw in some meyer lemon quarters for flavor! It only took about 2.5 hours and we were rewarded with a cozy supper on a cold nite.

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Once the roast and veggies were resting, I just deglazed the pan and added some wine and stock and a little flour! We also got like 2 more meals out of this roast, I think next time, I will serve it hot and shaved really thin with a gremolata or chimichurri sauce on it!


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