Sunday Veal Pot Roast With Parsnips, Carrots & Orange

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Simple Bites
Nutrition per serving    (USDA % daily values)
CAL
714
FAT
111%
CHOL
152%
SOD
25%

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Ingredients for 6 servings

2 Tablespoons olive oil

salt and pepper

3 lb boneless veal roast, tied

4 medium carrots, peeled

2 parsnips, peeled and halved

2 white turnips, peeled and quartered

10 garlic cloves, peeled

2 sprigs fresh thyme

1 orange, scrubbed

1 cup chicken or veal stock

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