glucose, fructose, sucrose. I believe glucose, galactose, and fructose are the three most common.
The Veal. Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat. Season the veal with salt, pepper, and herbes de Provence. When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer.
To keep the rump roast's juices sealed inside the meat while it is cooking, heat a large skillet over medium-high heat and sear each side of the roast until all are light brown, about 1 1/2 to 2 minutes per side.hoto Credit Kathy Burns-Millyard/Demand Media. To keep rump roast juicy in the oven, you'll need to add a liquid like beef broth. Place the seared roast into the pot or roasting pan with the fat layer facing up and pour in a can of low-sodium beef broth, or approximately 2 cups of beef stock.