The pot roast is a succulent and versatile main course, perfect for both a Sunday family lunch and a special occasion. Cooking in a pot allows you to achieve tender and juicy meat, easily controlling the degree of doneness, from rare to well done, without risking drying it out as often happens in the oven. Even those who are not experienced in cooking can achieve a perfect result.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 10 People
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs veal loin
- 0.85 cups white wine
- 1 carrot
- 1 stalk celery
- Half onion
- 2 leaves sage
- 1 tbsp extra virgin olive oil
- salt
- black pepper
Tools
- Casserole
Preparation
To prepare the pot roast, start by taking a large pot and pouring in a generous tablespoon of extra virgin olive oil. Place the veal loin in and brown it evenly on all sides. Now add the celery, carrot, and onion cut into large pieces, salt and pepper to taste, then cover with a lid.
Place the pot on a medium-sized burner over low heat. After a couple of minutes, pour the wine over the meat, letting the alcohol evaporate for about a minute without the lid. Add the sage leaves, cover, and let it cook, turning the meat occasionally. During cooking, the loin will release its juices and cook within them, so it will not be necessary to add water.For rare pot roast, 20-30 minutes of cooking is sufficient.
For medium doneness, it will take 40-50 minutes over low heat.
If you prefer well done, it will take about 60-70 minutes. To check, pierce the roast with a skewer: if a clear/white liquid comes out, the meat is ready; if the liquid is red, continue cooking for another 10 minutes or so.
When the meat has reached the desired degree of doneness, remove it from the pot. Slice it to your liking and serve, drizzling with the remaining cooking juices.
Enjoy your meal!
Tips and Storage
The pot roast can be enjoyed either warm or cold. Once sliced, you can enrich it with a drizzle of balsamic glaze or accompany it with a sauce based on balsamic vinegar.
For the ideal side dish, focus on oven-baked potatoes: in chunks, wedges, baby potatoes, with or without skin… choose the version you prefer!
Other Recipes:
Baked Swordfish Cutlets
Pennette with Nebrodi Aroma
Rosemary Loaf with Durum Wheat Flour
