Veal Roast With Mustard Cream Sauce

• 1 (3 1/2 pound) boneless veal roast
• 2 tablespoons minced fresh basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• Cooking spray
• 3/4 cup dry white wine
• 1/2 teaspoon beef-flavored bouillon granules
• 1 cup fat-free sour cream
• 1/4 cup Dijon mustard
• 2 tablespoons sugar-free maple syrup
• 1 teaspoon minced peeled fresh ginger

1. Preheat oven to 325u0b0.
2. Trim fat from roast. Combine minced basil, garlic powder, and pepper; sprinkle basil mixture over entire surface of roast.
3. Place a large ovenproof Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; cook until browned on all sides, turning occasionally.
4. Combine white wine and bouillon granules. Pour wine mixture over roast. Cover and bake at 325u0b0 for 1 hour and 30 minutes or until roast is tender, basting frequently with pan juices. Transfer roast to a serving platter; set aside, and keep warm.
5. Skim fat from pan juices. Reserve 1/4 cup pan juices; discard remaining pan juices. Combine 1/4 cup pan juices, sour cream, Dijon mustard, maple syrup, and ginger in pan; cook over medium heat, stirring constantly, until sour cream mixture is thoroughly heated (do not boil). Cut roast diagonally across grain into thin slices; serve with mustard sauce.
6. carbo rating: 2

veal roast, fresh basil, garlic, pepper, cooking spray, white wine, beefflavored bouillon granules, sour cream, dijon mustard, sugar, fresh ginger

Taken from www.myrecipes.com/recipe/veal-roast-with-mustard-cream-sauce (may not work)