Roast for 30 minutes. Reduce the heat to 350 degrees and rotate the pan for even cooking. Cook for 10 minutes more, then pour the white wine on top of the vegetables.

In a medium bowl, combine the paprika, ¼ cup of the roasted garlic, the ¼ cup of olive oil, and ’nduja. Rub the roasts with the paste. Roast for about 2 hours until an instant-read thermometer ...

Cover and roast in preheated oven until veal is very tender, about 1 hour and 30 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Stir in remaining 1 teaspoon salt.

Reduce the oven temperature to 300 degrees. Roast for an additional 1 1/2 to 2 hours until tender. Remove to a large cutting board and allow to rest. Pull out any large bones and thinly slice the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Stove-Top Veal Roast (Arrosto Morto di Vitello) Yield: 4 to 6 servings 2 ½- to 3-pound veal top round or chuck roast, tied ...