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Introduction
Veal pot roast is a comforting and delicious dish that brings out the rich flavors of slow-cooked meat with tender vegetables and aromatic herbs. This recipe ensures a perfectly juicy and flavorful veal roast, ideal for family dinners or special occasions. With a few simple ingredients and the right cooking method, you can create a mouthwatering dish that melts in your mouth.
Ingredients
For the Veal Pot Roast:
3 lbs veal shoulder or veal roast
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, chopped
1 cup cherry tomatoes, halved
2 cups beef or veal broth
1 cup dry white wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
Optional Ingredients:
1 cup mushrooms, sliced (for added depth of flavor)
2 potatoes, cubed (for a heartier dish)
Instructions
Step 1: Prepare the Veal
Pat the veal roast dry with paper towels and season it generously with salt and black pepper.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
Sear the veal on all sides until golden brown (about 3–4 minutes per side). Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the tomato paste and cook for another 1–2 minutes to enhance its richness.
Step 3: Deglaze and Simmer
Pour in the white wine and scrape up any browned bits from the bottom of the pot.
Let the wine reduce by half, then add the broth, tomatoes, thyme, rosemary, and bay leaf.
Step 4: Slow-Braise the Veal
Return the veal roast to the pot, ensuring it is partially submerged in the liquid.
Cover with a lid and simmer on low heat for 2.5 to 3 hours, occasionally basting with the braising liquid.
Step 5: Serve and Enjoy
Once the veal is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing.
Serve with the braised vegetables and a drizzle of the flavorful sauce.
Serving and Storage Tips
Serving Suggestions: Pair this veal pot roast with creamy mashed potatoes, buttered noodles, or crusty bread for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven.
Freezing: You can freeze the veal with its sauce for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
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