Roast Veal with Herbs

Instructions

1. Preheat your oven to 350°F (175°C).
2. Pat the veal roast dry with paper towels to remove excess moisture for better browning.
3. In a small bowl, mix together the chopped rosemary, thyme, minced garlic, salt, and pepper.
4. Rub the olive oil all over the veal roast, then coat it evenly with the herb mixture, pressing down gently to help it adhere.
5. Place the seasoned veal roast in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the meat for an accurate temperature reading.
6. Roast the veal in the preheated oven for about 1.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Check on the veal halfway through its cooking time. Pour the chicken or veal broth into the roasting pan at this point to keep the meat moist.
8. Once the veal reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes. This improves juiciness.
9. While the veal is resting, skim off any excess fat from the pan juices. Then, place the roasting pan over medium heat on the stovetop.
10. Add one tablespoon of butter to the pan juices and stir until melted and well combined. This will make a simple sauce to serve with the veal.
11. Slice the veal thinly and serve it with the pan sauce drizzled on top. Enjoy while warm.