Veal Roast w/ Potatoes and Cherry Peppers
If veal isn't your thing this dish is equally as delicious using pork, cod or chicken.
Ingredients
- 3-4 lbs Veal Roast (an eye-round roast is perfect)
Marinade
- 2 Sliced Onions (sliced about ¼" thick)
- 3 cloves Minced Garlic
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 cups White Wine
- 2 tbsp White Rice Vinegar
- 2 tbsp Sugar
- 1 jar Cherry Peppers w/ Liquid
Potatoes
- 5 lbs Potatoes (peeled, washed and sliced ½" thick)
- 2-3 tbsp Olive Oil
Instructions
- Clean and trim Veal Roast. Place roast in a large zip lock bag.
Marinade
- Make marinade. Mix Onions, Garlic, Salt, Black Pepper, White Wine, White Rice Vinegar, Sugar and Cherry Peppers with liquid. Add marinade to zip lock bag and refrigerate overnight.
Cook
- Place potatoes in roasting pan coated with 2-3 tbsp of Olive Oil.
- Place roast on top of potatoes and pour marinade over roast. Bake in 400℉ oven for 15 minutes then reduce heat to 350℉ for 45 more minutes or until potatoes are tender and roast reaches internal temperature of 160℉. Let rest 10-15 minutes before slicing.
