ADVERTISEMENT
Introduction: When it comes to hearty, flavorful dishes, nothing beats the richness and tenderness of a well-cooked pot roast. Pot roast veal is a delightful twist on the traditional beef roast, offering a delicate, savory flavor that melts in your mouth. Whether you're preparing a special family meal or looking to impress guests, this pot roast veal recipe promises to deliver a comforting, delicious experience. Slow-cooked to perfection, the veal becomes incredibly tender, infused with herbs and spices that complement its mild taste. Here’s how to create the perfect pot roast veal.
Ingredients:
3 to 4 pounds veal shoulder or veal roast
2 tablespoons olive oil
1 large onion, coarsely chopped
2 carrots, peeled and sliced
3 cloves garlic, minced
1 cup dry white wine
2 cups beef or vegetable broth
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 bay leaves
Salt and pepper to taste
1 tablespoon flour (optional, for thickening sauce)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 325°F (165°C).
In a large, heavy-bottomed Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Season the veal generously with salt and pepper. Brown the veal roast on all sides in the hot oil for about 5-7 minutes, until it forms a nice golden crust. Remove the roast and set aside.
In the same pot, add the chopped onion, carrots, and garlic. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom of the pot.
Return the veal to the pot and add the broth, thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Roast the veal for about 3 hours, or until the meat is fork-tender and easily shreds.
Once the veal is cooked, remove it from the pot and let it rest for 10 minutes.
(Optional) If you’d like to thicken the sauce, pour the liquid into a saucepan, bring it to a simmer, and whisk in 1 tablespoon of flour. Stir until the sauce thickens to your liking.
Slice the veal and serve with the vegetables and sauce.
Serving and Storage Tips:
Serve the pot roast veal with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.
To store leftovers, allow the roast and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze the leftovers for up to 3 months.
Reheat the veal in the oven or on the stovetop, adding a splash of broth or water to keep the meat moist.
Variations:
ADVERTISEMENT
