Marinated Veal Roast

• 2 slices bacon, finely chopped
• 1 large onion, chopped
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon marjoram leaves
• 1 teaspoon dried whole thyme
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (5 1/2- to 6-pound) rolled veal leg roast
• 2 cups water

1. Combine bacon, onion, olive oil, lemon juice, garlic, parsley, marjoram, thyme, caraway seeds, salt, and pepper in a small mixing bowl; mix well. Set aside for 30 minutes.
2. Place roast in a well-greased shallow roasting pan. Pour marinade over roast; cover and refrigerate 24 hours, turning occasionally.
3. Insert meat thermometer, if desired. Stir water into marinade mixture. Bake, uncovered, at 300u0b0 for 3 1/2 hours or until meat thermometer registers 170u0b0 (well done), basting occasionally with pan drippings.
4. Transfer roast to a warm serving platter. Serve the pan drippings as a gravy.

bacon, onion, olive oil, lemon juice, clove garlic, parsley, marjoram leaves, thyme, caraway seeds, salt, white pepper, water

Taken from www.myrecipes.com/recipe/marinated-veal-roast (may not work)