Oven-baked veal roast is a great Sunday lunch classic. When you have guests, organizing ahead is the best choice: you can enjoy the table without spending the whole day at the stove.
I often make it on Sundays when the family is together, and I almost always cook it the day before. A few precautions are enough to keep it tender and juicy, with the advantage of arriving at the table stress-free.
For a good roast, the most suitable cuts are top round (sottofesa), eye of round (noce), rump (scamone), rib roast (carré) and rolled shoulder: when in doubt, ask your trusted butcher for advice.
Here is how I make the veal roast, tender and juicy.
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 veal roast
- 1 carrot
- 1 stalk celery
- 2 sprigs rosemary
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil
- A few leaves sage
- 1/4 cup dry white wine
- 1 1/4 cups broth (hot)
- to taste salt
- to taste pepper
- 1 tablespoon flour
Tools
- 1 High-sided roasting pan
- 1 Immersion blender
- 1 Knife smooth blade
Steps
Start by massaging the meat with salt and pepper, then tuck a sprig of rosemary inside the netting.
Peel the carrot, remove the strings from the celery stalk and cut both into pieces.
In a pan suitable for both gas and oven, melt the butter together with the oil, add the sage and let it infuse. Then add the carrot and celery and brown them for a few minutes.
When the base is very hot, add the roast and brown it over medium heat, without moving it too much at first so a crust forms. Then turn it on all sides to seal the meat well. Do not pierce it: use wooden spoons.
Deglaze with the white wine and let it evaporate.Transfer the pan to a preheated oven at 392°F.
Keep the broth very hot and, during cooking (about 1 hour and 15 minutes), turn the roast from time to time and baste it with the pan juices and a few tablespoons of hot broth.
If you like, use a sprig of rosemary as a brush to baste the meat and add more flavor.To check doneness, prick the meat with a knife: if the liquid that comes out is clear, the roast is ready; if it’s still slightly pink, let it cook a few more minutes.
At the end of cooking remove the netting and wrap the roast in aluminum foil. Let it rest: this keeps the juices inside and the meat remains tender.
Blend the pan juices with the vegetables: this step makes the sauce creamier and more flavorful. Add the flour worked with a knob of softened butter and stir until you get a creamy consistency.
When the roast has cooled slightly, slice it with a smooth-bladed knife into slices that are not too thick.
Arrange the slices in a baking dish, drizzle them with part of the sauce and cover with aluminum foil so they don’t dry out. Warm in the oven at 320–338°F for about 10–15 minutes.
Warm the sauce separately over low heat and, if needed, loosen it with a little hot broth.Place the slices on a serving platter, drizzle them with a little jus and bring the rest to the table.
Some images were created or enhanced with the help of artificial intelligence as visual support for the recipe.
Storage
The veal roast can be stored in the refrigerator for 2–3 days, well sealed in an airtight container or covered with plastic wrap. It’s important to keep it together with its pan juices, so the meat stays moister even in the following days.
If you want to store it longer, you can freeze it already sliced with its pan juices. When ready to use, let it thaw slowly in the refrigerator and then reheat it in the oven covered.
Notes and tips
Choose a suitable cut: top round (sottofesa), eye of round (noce) or rump (scamone) are among the most recommended because they stay tender during cooking.
Don’t skip the initial sear: it’s what allows the meat to seal and keep the juices inside.
During cooking, never let the pan juices dry out completely: add a little broth at a time to keep the roast moist.
Resting in aluminum foil is essential: it’s the step that really makes the difference in tenderness.
For a richer sauce, always blend the vegetables: they will give structure and flavor without needing to add anything else.
If you prepare the roast in advance, slice it only after resting and reheat it covered with its jus: this will prevent it from drying out.
FAQ (Questions and Answers)
How do I prevent the veal roast from becoming dry?
Sear it well at the beginning, baste it during cooking and let it rest wrapped in aluminum foil — these are the three fundamental steps.
Can I prepare the roast the day before?
Yes, it’s actually a practical solution: just keep it with its pan juices and reheat it covered in the oven before serving.
How long should the veal roast cook in the oven?
Approximately 1 hour and 15 minutes per kilogram (about 2.2 lb) of meat, but this may vary slightly depending on the oven.
Can the veal roast be frozen?
Yes, it’s better to freeze it already sliced with the roasting jus, this way it will keep its tenderness better.
Do I have to use broth?
It’s recommended because it helps maintain moisture and enrich the pan juices, but alternatively you can use hot water, although the result will be less flavorful.
