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Veal Roast w/ Potatoes and Cherry Peppers

If veal isn't your thing this dish is equally as delicious using pork, cod or chicken.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 12 hours
Total Time 13 hours 20 minutes
Course Dinner
Servings 8

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.
Keyword Cherry Peppers, Potatoes, Roast, Veal