Recipe Veal Roast with Herb Crust

servings:10
cook time:2h30min
Ingredients
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 tablespoons water
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon coarsely ground pepper
1 cup beef broth
2 tablespoons all-purpose flour
1/4 cup light dairy sour cream

Directions
Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.

(Collect From Shine)