Pot roast is a great classic of Italian cuisine, perfect for family Sundays or holidays. Ideal to include in the Christmas lunch menu. With this recipe, you will get a tender and flavorful roast, to be served with peas or the inevitable crispy roasted potatoes or with tasty and quick bacon roasted potatoes. Pot roast is a simple preparation, but there are several tricks for perfect cooking, follow all the steps to make it and after slicing it, don’t forget to heat it with the sauce.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs veal round
- 1 carrot
- 1 to taste celery
- 1 onion (small)
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste salt
- to taste extra virgin olive oil
- 1/4 cup white wine
- to taste pepper
- 1.5 tbsp butter
- 2 tbsp cornstarch (or all-purpose flour)
- 3/4 cup roast drippings
How to prepare pot roast
Massage the meat with oil, salt, and pepper.
Insert a sprig of rosemary into the net holding the meat.
Transfer the meat to a saucepan and brown all sides with a splash of olive oil for about 6-7 minutes.
Then, deglaze with a glass of wine, letting it evaporate completely. Meanwhile, cut the celery, carrot, and onion into pieces.
Once the wine has evaporated, add the vegetables. Cook covered for about 1 hour over low heat, adding hot water or vegetable broth if needed.
After the cooking time, take out the meat and let it cool before slicing it thinly.
Take the drippings out of the pot and strain them, then in a small saucepan melt the butter with the cornstarch. Stir vigorously with a whisk.
When you have reached a certain creaminess, pour the strained roast drippings (or vegetable broth or broth plus drippings up to the amount indicated in the ingredients). Put on the heat and stir until it thickens, it will take about 5 minutes.
Storage and tips for pot roast
Once the meat is ready, it’s best to consume it immediately to enjoy it still tender. If you prefer, you can store it for a couple of days at most in the fridge in an airtight container.
Use two non-pointed utensils to turn the meat, this is to avoid piercing it and letting out the juices that would compromise the cooking.
You can add a few sage leaves and a bay leaf to further perfume the roast.
