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Veal Roast Provencale


      1/4 cup dried parsley, finely chopped, divided
      2 teaspoons olive oil, or vegetable oil
      1 1/4 teaspoons dried thyme
      1/4 teaspoon garlic powder
      1/4 teaspoon coarsely ground black pepper
      1/4 teaspoon salt
      3 pounds boneless veal leg rump roast
      14 1/2 ounces whole canned tomatoes
      1/3 cup dry white wine


    Reserve 1 tablespoon parsley. Combine remaining parsley, oil, thyme, garlic powder,  pepper, and salt. Rub over veal leg rump roast. Do not preheat oven. Place roast, fat side  up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in  thickest part not touching fat. Do not add water. Do not cover. Roast in slow (325 degree  F.) oven until thermometer registers 155 degrees F., approximately 33 to 35 minutes per  pound. Transfer roast to warm platter; let stand 15 to 20 minutes while preparing sauce.  (Temperature should rise to 160 degrees F. during standing.) For sauce, drain tomatoes,  reserving liquid. Seed and chop tomatoes. Drain fat from roasting pan if necessary. Add  tomatoes, reserved liquid, and wine to roasting pan, scraping to loosen browned bits.  Bring to a boil. Reduce heat to medium-high and cook until slightly thickened, about 3  minutes. Stir in reserved parsley. Carve roast. Pass sauce. Serve with couscous or barley.

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