How to make the perfect Roast!

Quite often I hear people say they can't make a perfect roast.

First and foremost, when shopping for the main ingredient(the roast) the meat will determine the outcome of your roast. I purchase only deboned veal shoulder and I ask the butcher to season the inside for me. Usually I ask for pepper, parsely and rosemary.

I like to cook the roast seperately from the vegetables, this way they won't absorb all the juices. I take an oven roast pan and I drizzle the bottom of the pan with olive oil and I set it aside. Then, I take my meat and I season the exterior with salt, pepper and rosemary. You will love the aroma of this herb on your roast. Afterwards, you place the roast on the pan and you brown it in the oven at 450 degrees. It takes approximately half an hour. Once it has browned you remove the pan from the oven and you add two chopped ongions, and one glass of white wine. At this point you cover the roast with aluminum foil and place it back in the oven, lowering the oven temperature to 275. You completely forget about it for another two and half hours, at which point you remove the roast from the oven and slice it very thinly with an electric roast knife and place on your serving dish.

You will notice that the roast has left behind some amazing juices. I transfer the liquid in a pot and place it on the stove top. I add half a chicken boullion to those juices and one tablespoon of soya sauce. I simmer it on medium heat. Finally, I take one tablespoon of cornstarch and I delute it with half a cup water in a cup. Once this is done you lower the heat for your pot, add the cornstarch and stir gently until thickened. You now have the perfect roast with fantastic gravy. Remember, if you make it and don't succeed try, try again!

Tags & Keywords : food , veal roast, cooking, oven pan, herbs