Ingredients:

• 1 pound fingerling potatoes
• 1 1/2 cups baby carrots
• 3 celery ribs, chopped
• 3 pounds boneless veal shoulder roast, rinsed and patted dry
• 1 package (1.9-ounce) pre-cooked bacon, Eckrich Ready Crisp®
• 1 can (10 3/4 -ounce) condensed cream of potato soup, Campbell’s®
• 1/4 cup Irish whiskey, Jameson®
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. In a 5-quart slow cooker, combine potatoes, carrots, and celery.

2. Cut veal roast into six individual portions. Wrap each with two to three slices of bacon. Place wrapped veal in slow cooker on top or vegetables.

3. In a medium bowl, stir together potato soup, Irish whiskey, salt, and pepper. Pour over roast and vegetables. Cover and cook on LOW setting for 6 to 7 hours.