• 1 4-pound veal rump roast
• freshly ground pepper
• 2 Tbsp. oil
• 1/2 cup white wine
• 4 garlic cloves, chopped
• 1 tsp. rosemary
• 3 medium onions, sliced into crescents
• 3 carrots, halved

Sprinkle roast with pepper. In heavy roasting pan, heat oil. Add meat and brown all over.

Place a rack under the meat, add water, wine, garlic and rosemary. Cover and roast in oven at 350º for 2 hours.

A half hour before meat is ready, add onions and carrots.

Transfer meat and vegs to hot platter. Slice thin and serve

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