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Vegetable Mix: Feel free to experiment with different vegetables like parsnips, potatoes, or turnips. You can add them to the pot along with the carrots and celery for more variety.
Herb Infusion: For a different flavor profile, try using fresh herbs such as rosemary, thyme, or even sage to infuse the dish with aromatic goodness.
Slow Cooker Option: If you prefer, you can use a slow cooker instead of the oven. After searing the veal and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the meat is tender.
FAQs:
1. Can I use a different cut of veal for this recipe? Yes, while veal shoulder or rump is ideal, you can also use veal shank or veal stew meat, though cooking times may vary.
2. Can I make this recipe in advance? Absolutely! Pot roast veal tends to taste even better the next day as the flavors meld. Make it a day ahead and reheat it gently before serving.
3. What can I serve with pot roast veal? Pot roast veal pairs well with mashed potatoes, roasted vegetables, or a simple green salad. It’s also great with a side of buttery bread to soak up the rich gravy.
4. Can I substitute the wine in the recipe? Yes, if you prefer not to use wine, you can substitute with additional beef broth or a splash of apple cider vinegar for a little acidity.
Enjoy preparing this tender and mouthwatering pot roast veal!
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