Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

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

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

Easter Dinner - Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

Easter Dinner - Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes

First I'd like to wish each and every one of you, and your families, a Happy Easter! I was up about 6:30 this morning, went out to get the Sunday Papers. Grabbed my neighbors papers first and dropped it off at their door's and couldn't help but admire what an absolutely gorgeous Sunrise! The Eastern sky was just lit up with color, a beautiful Easter Morning! Came in made Breakfast, had a cup of fresh brewed Green Tea, and it's a fantastic start to a beautiful day. For Easter Dinner I prepared a Roasted Veal Shoulder w/ Canned Green Beans and Mashed Potatoes.

We had Veal Clod Boneless Roast for the first time a few weeks ago. It was so tender, moist, and delicious we decided right that we were going to have this for our Easter Dinner. I purchase it from Kroger, which so far is the only place I've seen it sold. This one weighed 2.20 lbs. 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, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 72 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared our’s at 150 degrees for a shade under medium. When done I let it sit for about 5 minutes before slicing. The Roast came out just as incredible as it did the first time! Juicy and moist and just packed with flavor, and so very tender.

I had made some Italian Pasta Salad, yesterday, for an Appetizer for today. It always tastes better after it refrigerates overnight. Made it with Ronzoni Garden Delight Tri Color Rotini Pasta, Black Olives, Kalamata Olives, Hormel Turkey Pepperoni, Anchovies, fresh Shredded Parmesan Cheese, Kraft Zesty Italian Fat Free Dressing, and McCormick Grinder Italian Seasoning. For one side I opened up a Mason Jar of our Canned Green Beans, canned last summer. Then I also prepared our favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. Finally reheated the Pillsbury Rustic French Bread I baked yesterday. Quite an Easter Feast! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.










Kroger Private Selection Veal Shoulder Clod Roast

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

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

A perfect second day of Spring out today! Sunny all day and it about 65 degrees, but cooler weather and even a chance of snow by next week! So winter just keeps hanging on. Got the car washed, then to the bank, and stopped by Kroger. Mom has really been stressed lately, with Dad in rehab she goes up there in the morning and stays to 4 or 5 in the afternoon. So I wanted to come up with a good and hearty dinner for her tonight! I went to Kroger and was thinking about a Pork Roast but seen a Veal Clod Boneless Roast, which we had never had before. Really I had never even heard of that cut of Veal before, it's actually a Veal Shoulder Roast. So for dinner tonight I prepared a Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes.

First time to prepare a Veal Clod Boneless Roast. It came 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, Thyme, and Rosemary. Instructions were very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 70 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared ours at 160 degrees for medium, I really like my meats at medium rare but Mom likes her a little more done so medium it was! When done I let it sit for about 5 minutes before slicing. The Roast came out incredible! Juicy and moist and just packed with flavor, and very tender. I believe we'll have this instead of Prime Rib around the Holidays, this is one delicious Roast! A bit more pricier than I usually like paying but well worth it as Mom really enjoyed it, and she deserved it!








For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared our favorite household Mashed Potato, Bob Evan's Original Mashed Potatoes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.





Kroger Private Selection Veal Shoulder Clod Roast.

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