Roasted Veal Rump Roast

Ingredients

• 100 g carrots (1 carrot)
• 2 onions
• 100 g celery sticks (2 stalks)
• 750 g veal rump roast
• Salt
• Pepper
• 1 tbsp Olive Oil
• 400 ml white wine (or meat broth)
• 2 Bay leaves
• 200 g cherry tomatoes (8 small tomatoes)
• 425 g canned white beans (250 g drained weight)

Instructions

1. 1.

   Peel carrots and onions, trim celery, wash and de-pear. Cut all into 2 cm cubes.

2. 2.

   Pat veal rump roast dry and season with salt and pepper.

3. 3.

   Heat oil in a sealable roasting pan or Dutch oven. Sear the meat on all sides, remove and set aside.

4. 4.

   Add carrots, onions, and celery to the pan fat and brown while stirring.

5. 5.

   Pour in white wine, add bay leaves. Place the veal rump roast fat side up into the pan, cover, and bring to a boil.

6. 6.

   Place the pan on the oven rack in a preheated oven. Bake covered at 175 °C (150 °C fan, gas level 2) for 1 hour, turning twice. Wash tomatoes, cut off stems. Add tomatoes after 40 minutes.

7. 7.

   Remove veal rump roast from the pan, wrap in foil and let rest until serving.

8. 8.

   Place the pan on the stove top. Drain and rinse beans, add to the pan. Bring everything back to a boil and season with salt and pepper.

9. 9.

   Slice the veal rump roast and serve with the sauce.