3 lb. veal shoulder or rump roast
1/4 lb. bacon, cut into small pieces
Pinch of salt
1/2 tsp. pepper
1/4 tsp. oregano
2 cloves garlic, minced
3 sprigs parsley, finely chopped or 1 tsp. dried parsley
1/4 c. oil
3 med. onions, quartered
6 carrots, quartered
4 to 6 med. potatoes, quartered
1 c. water

Cut slits in veal with sharp knife. Put a piece of bacon in each slit. Mix salt, pepper, oregano, garlic and parsley together. Put a little of the mixture into each slit. Heat oil in a roasting pan and brown veal on all sides. Remove from top of stove. Arrange vegetables around the browned veal, add water, cover and roast in 300°F oven for 2 1/2 to 3 hours.