Going in the oven now... my amazing unstuffed white wine veal roast

Get excited.  This is going to be epic.  See, for some reason its very difficult to get veal roast, so I always get excited when there's one in stock. It's smelling up my whole house now cooking at 325 covered low and slow for 2 hours.

Here's what it looked like before it went in the oven (note all the white wine)

MARINADE IN TWOS

Easiest marinade ever because all you have to remember for the amounts is the number 2:

2 1/2 lbs veal roast
2 t basil, oregano, pepper
2 cloves garlic
1/2 C white wine
1/2 t salt
marinate in a ziploc overnight

then make the stuffing

1. saute 1 giant onion in 1 T olive oil,

2. once translucent, add 1 pkg baby bella/crimini mushrooms, diced
3. add 1/2 C white wine, 3 crushed cloves garlic, salt, pepper and cook med-high till liquid is absorbed
4. food process a few pieces of leftover bread.  Since mine was frozen I broke up the slices .

5. Transfer crumbs into a bowl, add frozen pkg chopped spinich, a few sprigs of thyme, 1/2 C parsley chopped, and add the mushrooms onion mixture.  

PUT IT ALL TOGETHER:

1. put stuffing in 11x14 pan.  leave a spot in the middle for meat to sit.

2. put meat down in center of pan (its okay if the ends are resting on stuffing)

3. pour some white wine over the whole thing (cant go wrong with the white wine esp bc veal is better cooked in lots of liquid)

If I dont gobble it up when it comes out, I will try to take a pic of the finished product for you.