Veal Roast Florentine

Directions

Season outside of meat with pepper, ½ teaspoon poultry seasoning, basil and garlic powder; turn meat over.

Combine spinach, salt, cheese, and red pepper with remaining 1½ teaspoon poulty seasoning and basil, and 1 teaspoon garlic powder, pread evenly over meat and tightly roll up meat; Tie with string at 1 inch intervals. Heat oil in dutch oven or heavy roasting pan; brown roast on all sides; pour broth on top. Cover tightly; roast at 350℉ (180℃) for 1½ hours or until 165 F internal temp. Remove roast to carving board; keep warm. Strain liquid and skim fat. Combine wine and cornstarch, stir into liquid. Bring to boil, simmer 5 minutes, stirring until thickened.