Crock Pot Veal Roast With Mushroom Sauce Recipe

ingredients

1 ounce dried porcini or imported dried mushrooms
1/2 cup hot water
1 can (14.5 ounce size) chicken broth
3 tablespoons dry sherry
2 packages (1.5 ounce size) cream of wild mushroom soup mix
1/2 pound fresh white mushrooms, sliced
1 red bell pepper, finely diced
1 small leek (white and tender green), rinsed well, trimmed, and thinly sliced
2 1/2 pounds veal shoulder or round bone roast (bone in or boneless), trimmed of fat

directions

In a small bowl, soak the dried mushrooms in the hot water for 20 minutes, until soft. Stir in the chicken broth, sherry, and dry soup mix, mixing well.

In a 3 1/2- or 4-quart electric slow cooker, place half each of the sliced mushrooms, bell pepper, and leek. Pour in half of the broth mixture. Place the roast on top and add the remaining sliced mushrooms, bell pepper, and leek. Top with the remaining broth mixture.

Cover and cook on the low heat setting 8 to 9 hours, or until the veal is tender.

nutrition data

Nutritional data has not been calculated yet.