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Introduction
Pot roast veal is a timeless dish that combines tender meat with rich flavors, making it the perfect centerpiece for any meal. Slow-cooked to perfection, veal becomes incredibly tender, absorbing all the savory seasonings and juices to create an unforgettable dining experience. Whether you're cooking for a family dinner or a special occasion, this recipe guarantees a delicious, comforting meal that's sure to impress. Let's dive into how to prepare this delectable pot roast veal dish that will leave everyone asking for seconds!
Ingredients:
2-3 lbs veal roast (shoulder or rump)
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
3 carrots, peeled and cut into chunks
2 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine (optional, or substitute with beef broth)
2 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Veal:
Preheat your oven to 325°F (163°C). Pat the veal roast dry with paper towels, and season it generously with salt and pepper on all sides.
Sear the Veal:
Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the veal roast and sear it for about 4-5 minutes on each side until browned. This step helps lock in the flavors. Remove the roast and set aside.
Sauté Vegetables:
In the same Dutch oven, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and tomato paste, cooking for an additional 2 minutes, stirring occasionally.
Deglaze and Add Liquid:
Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits from the bottom. Stir in the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
Slow Cook the Veal:
Return the veal roast to the pot, ensuring it's nestled into the liquid and surrounded by vegetables. Cover with a tight-fitting lid and transfer the pot to the preheated oven. Roast for 2-3 hours, or until the veal is fork-tender and fully cooked.
Final Touches:
Once the veal is done, remove the roast from the pot and let it rest for a few minutes before slicing. Remove the bay leaves from the pot and discard them. Optionally, you can simmer the remaining sauce for 5-10 minutes to thicken it, then pour over the sliced veal.
Serving and Storage Tips:
Serving: Serve your pot roast veal with mashed potatoes, rice, or crusty bread to soak up the delicious gravy. Pair it with a side of sautéed greens or a fresh salad to balance out the richness of the dish.
Storage: Store any leftover pot roast veal in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen after a day or two, so it’s great for leftovers. For longer storage, freeze the veal and gravy in a freezer-safe container for up to 3 months.
Variations:
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