Pot Roast

Veal Shoulder Steak Pot Roast-Style

Total preparation and cooking time: 1¾ hours

» 2 veal shoulder arm or blade steaks, cut 1-inch thick (approx. 2 pounds)
» 2 teaspoons vegetable oil
» ½ cup water
» 1½ cups quartered small red potatoes
» 1 cup peeled baby carrots
» 1 jar (12 ounces) mushroom gravy
» ¾ cup frozen cut green beans

1. In Dutch oven, heat oil over medium heat until hot. Brown steaks on both sides and remove. Place water, potatoes and carrots in bottom of Dutch oven. Return veal to pan and add gravy. Cover tightly. Cook over low heat 1¼ to 1½ hours or until veal is tender.

2. Remove steaks; keep warm. Season with ½ teaspoon salt and ¼ teaspoon pepper, if desired. Add green beans to Dutch oven. Increase heat to medium-high. Cook, uncovered, 5 minutes or until beans are heated through and gravy is slightly thickened.

3. Cut steaks into individual serving pieces. Serve with vegetables and sauce.

Makes 4 servings