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Introduction
Pot roast veal is an impressive yet simple dish that’s perfect for a family dinner or a special occasion. Known for its tender texture and rich flavor, this dish uses slow-cooked veal to create a melt-in-your-mouth experience. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe will guide you through each step to make a flavorful and hearty meal that everyone will enjoy. With a savory combination of vegetables and herbs, pot roast veal is a classic dish that is guaranteed to satisfy.
Ingredients
3–4 pounds of veal roast (boneless or bone-in)
2 tablespoons olive oil
Salt and pepper, to taste
4 cloves garlic, minced
2 medium onions, sliced
4 carrots, peeled and cut into large chunks
3 celery stalks, chopped
2 cups beef or veal broth
1 cup red wine (optional)
1 teaspoon dried thyme
2 bay leaves
1 tablespoon fresh parsley (for garnish)
Instructions
Prep the veal: Pat the veal roast dry with paper towels and season generously with salt and pepper on all sides.
Sear the veal: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, add the veal and sear it on all sides until browned (about 3–4 minutes per side). Remove the roast and set it aside.
Sauté the vegetables: In the same pot, add the sliced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes.
Deglaze the pot: If using red wine, pour it into the pot to deglaze, scraping the bottom to lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the broth and seasonings: Pour in the beef or veal broth and add the dried thyme and bay leaves. Stir to combine.
Cook the veal: Return the veal roast to the pot, nestling it among the vegetables. Cover the pot with a lid and reduce the heat to low. Allow the veal to slow-cook for 2.5 to 3 hours or until the meat is fork-tender.
Rest and slice: Once the veal is cooked through, remove it from the pot and let it rest for 10 minutes. Slice against the grain to ensure maximum tenderness.
Serving and Storage Tips
Serving: Serve the sliced pot roast veal with the vegetables and some of the flavorful broth from the pot. A side of mashed potatoes, roasted potatoes, or crusty bread works beautifully with this dish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the roast and broth for up to 3 months. Reheat gently on the stove or in the oven before serving.
Variations
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