ADVERTISEMENT
Introduction:
Pot roast veal is the epitome of comfort food, offering a rich and savory experience that’s perfect for special occasions or a cozy family dinner. The combination of tender veal and aromatic herbs slowly cooked to perfection ensures a melt-in-your-mouth result that will impress even the pickiest of eaters. This recipe is designed to bring out the natural flavors of the veal, while also adding layers of depth from the vegetables and seasoning. Whether you're a seasoned chef or a beginner in the kitchen, this easy-to-follow recipe will have you creating a dish that's both satisfying and full of flavor.
Ingredients:
3-4 lbs veal shoulder or veal roast (boneless or bone-in)
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
3 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and quartered
1 cup beef broth (or vegetable broth for a lighter option)
1 cup dry white wine (optional)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste
1 tbsp butter
1 tbsp flour (optional, for thickening gravy)
Instructions:
Preheat the Oven: Preheat your oven to 325°F (165°C). This will ensure it’s at the right temperature for slow-roasting the veal.
Sear the Veal: In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal roast generously with salt and pepper, then place it in the pot. Sear on all sides until browned, about 5-7 minutes. Remove the veal and set it aside.
Sauté Vegetables: In the same pot, add the sliced onion and garlic, sautéing until softened, about 3-5 minutes. Add the carrots and potatoes, stirring to coat in the oil and juices left from the veal.
Deglaze and Add Liquid: Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, rosemary, thyme, and bay leaf, stirring everything together.
Return Veal to the Pot: Place the veal roast back into the pot, ensuring it’s nestled among the vegetables. Cover the pot with a lid and transfer it to the oven.
Slow Roast: Roast the veal in the preheated oven for 2.5 to 3 hours, or until the meat is fork-tender and fully cooked. Check periodically, adding more broth or water if the liquid level gets too low.
Optional Gravy: Once the veal is cooked, remove it from the pot and set aside. If you'd like a thicker gravy, place the pot on the stove over medium heat and stir in a tablespoon of flour and a tablespoon of butter. Cook for a few minutes, then gradually whisk in the cooking liquid until the gravy reaches your desired consistency.
Serve: Slice the veal against the grain and serve with the roasted vegetables and gravy.
Serving and Storage Tips:
Serving: Pot roast veal pairs wonderfully with a side of mashed potatoes, rice, or a crusty loaf of bread to soak up the flavorful gravy. A crisp green salad or steamed vegetables also makes a great accompaniment.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well and can be stored in a freezer-safe container for up to 3 months. To reheat, gently warm on the stove over low heat, adding a little broth if necessary to prevent drying out.
Variations:
ADVERTISEMENT
