The pot roast veal is a great classic of the Italian cuisine, perfect for special occasions and family dinners. This dish, which combines tradition and flavor, is appreciated for its tenderness and enveloping aroma. Preparing a pot roast veal requires a bit of patience and attention, but the final result is more than worth the effort. The meat is first seasoned with a sauté of carrots, celery, onion, and aromatic herbs, then deglazed with good white wine, and finally slow-cooked with water or broth to cover.
I find this preparation particularly practical and often propose it when I have guests for lunch, as it can be prepared in advance (I prepare it the night before) and finished at the last moment without sacrificing time for conviviality.
The most classic sides are potato-based like mashed potatoes or roasted potatoes such as the smashed potatoes, but it also goes very well with any seasonal vegetable or a simple fresh salad.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs veal
- 3 carrots
- 2 onions (medium)
- 1 stalk celery
- as needed extra virgin olive oil
- 1 leaf bay leaf
- 1 sprig rosemary (or powdered rosemary)
- Half a cup white wine
- as needed water (vegetable broth)
- as needed salt
Tools
- 1 Peeler
- 1 Knife
- 1 High-sided Casserole
- 1 Hand Blender
Steps
Preparing the pot roast veal is very simple, it will only require a bit of attention during browning and some time to check the cooking, which is quite long.
First, heat a generous amount of extra virgin olive oil in the pot and brown the meat on all sides until a nice crust has formed.
Then add the previously washed, peeled (carrots and celery), and chopped vegetables to the pot. Also add the bay leaf and rosemary (I use powdered).
Braise everything for a few more minutes, then deglaze with the wine.
When the alcohol part of the wine has evaporated, add water (or broth) until it covers 2/3 of the meat, salt (without overdoing it to avoid too much concentration once the water evaporates), cover with a lid and let cook over medium-low heat for an hour and a half. Check occasionally, turning the meat in the cooking liquid.
When the liquid has reduced and you can pierce the meat with a fork, turn off the heat and remove the meat from the pot.
Transfer the meat to a plate, remove the net that wraps it, cover it with aluminum foil, and let it cool completely before slicing. When cold, you will be able to obtain thinner slices and avoid the meat breaking.
At this point, remove the bay leaf and rosemary (if you used a sprig) from the cooking base, transfer everything to a jug and blend with an immersion blender until obtaining a smooth cream.
When serving, reheat the slices of meat and serve it on the table covered with its sauce 😉
