Veal pot roast, a classic of Italian cuisine: with the right sear and slow cooking it becomes very tender, with a creamy and flavorful sauce.
The veal pot roast is one of those dishes that never go out of style. It’s the classic main course that immediately brings to mind Sunday lunch or festive tables, when you want to serve something simple but able to please everyone. With a few ingredients and slow cooking you get meat that is soft, juicy and full of flavor, accompanied by a velvety sauce made from the cooking juices.
The secret to getting a very tender veal roast is to start with a good sear. This initial step seals the meat and develops aromas that will make the dish even tastier during cooking. In this recipe the roast is first brushed with a thin layer of honey, which during searing helps create a light caramelization on the surface of the meat.
Cooking then continues slowly in the pot with beef broth, carrots and onion, which meanwhile release all their flavor. A splash of brandy adds a delicate aromatic note and helps make the cooking juices even more fragrant.
At the end of preparation the vegetables are blended together with the cooking juices, obtaining a creamy, enveloping sauce perfect to accompany the slices of roast. The result is a soft and tasty veal pot roast, ideal served hot, perhaps with a simple side that enhances its flavor.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the bottom of the page.
Other recipes you might like:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 2 Hours
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 649.94 (Kcal)
- Carbohydrates 5.28 (g) of which sugars 2.56 (g)
- Proteins 49.34 (g)
- Fat 41.52 (g) of which saturated 18.43 (g)of which unsaturated 20.41 (g)
- Fibers 1.19 (g)
- Sodium 1,117.42 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Veal Pot Roast
- 2.2 lbs veal
- 2 carrots
- 1 yellow onion
- 1/3 cup brandy
- 3 1/3 cups beef broth
- 3 tbsp butter
- to taste honey
- to taste salt
- to taste black pepper
Tools
- Pot
- Thermometer
- Cutting board
- Immersion blender
Recipe for the Veal Pot Roast
Start preparing the veal pot roast by brushing the roast with a little honey. Also add salt and black pepper and let rest for 30 minutes.
Meanwhile, peel and chop the carrots and onion.
Melt a knob of butter in the pot.
Place the veal roast in the pot and brown it well on all sides for about ten minutes.
Deglaze the seared roast with the brandy and let it evaporate completely.
Remove the roast from the pot and keep it warm.
Put the chopped vegetables into the same pot and let them soften for 2–3 minutes, stirring occasionally.
Push the soffritto to the sides of the pot.
Return the veal roast to the pot.
Add the beef broth and let cook gently over low heat, covered slightly, until the roast reaches an internal temperature of 149°F (if you prefer it pinker it is ready already at 140°F).
For a 2.2-lb (1 kg) roast it takes about 90–100 minutes.
Remove the roast from the pot and let it rest at least 10 minutes before slicing.
With an immersion blender, blend the cooking juices and vegetables to obtain a glossy, fragrant sauce.
Slice the roast and add the sauce.
Serve the veal pot roast immediately.
Tender veal pot roast
The veal pot roast is a simple preparation but always able to make a good impression at the table. Slow cooking keeps the meat soft and juicy, while the cooking juices blended with the vegetables create a rich and velvety sauce that completes the dish. Serve it hot, sliced thinly and topped with its sauce, for a classic main course perfect for Sunday lunch or special occasions.
Also try the Beef brisket in a slow cooker
FAQ (Questions and Answers)
Can the veal pot roast be prepared in advance?
Yes, the veal pot roast can be prepared in advance. Once cooked, keep it in the refrigerator with its cooking juices and gently reheat before serving. Often it tastes even better the next day.
How do I slice the veal roast without tearing it?
To get even slices it’s best to let the meat rest for a few minutes after cooking. Using a long, sharp knife will make it easier to cut the roast into thin, uniform slices.
What to serve with the veal pot roast?
The veal roast pairs well with simple sides like roasted potatoes, mashed potatoes or seasonal vegetables. A soft polenta is also an excellent choice to soak up the sauce.
Father’s Day Menu: rustic and delicious recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
[contact-form-7 id=”d8b7d03″ title=”Contattami”]
