It was already 70 out at 6:00 this morning. Another muggy and humid day. Did get a real good hard rain yesterday though, and we needed it. Not much going on today, just did a few things around the house. For dinner tonight, Veal Clod Boneless Roast w/ Cut Green Beans, Mashed Potatoes, and Baked French Bread.
This about the third time I've prepared a Veal Clod Boneless Roast, and it quickly has become one of my favorites!. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders Sea Salt and Black Peppercorn, Rubber Sage, Thyme, and Rosemary. Instructions and preparation is very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 68 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared it at 150 degrees for medium rare. When done I let it sit for about 5 minutes before slicing. These Roasts come out incredible! Juicy and moist and just packed with flavor, and very tender.
For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared another favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.
Kroger Private Selection Veal Shoulder Clod Roast
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Veal Clod Boneless Roast
Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.
150 calories Per Serving
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