The veal roast with vegetable sauce is one of those timeless, traditional, and somewhat heartwarming dishes.
So, when the days are colder and you crave food with warmer tones, enjoying it is truly satisfying.
To make the roast slices even more moist and tender, there is the sauce obtained by blending the cooking juices with all the vegetables it contains.
However, we can say that this dish is a bit chameleonic, by accompanying it with a crunchy salad and serving it at room temperature or even cold, it completely changes and becomes an excellent solution even as a single dish in less cold seasons.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 527.98 (Kcal)
- Carbohydrates 5.69 (g) of which sugars 1.65 (g)
- Proteins 39.85 (g)
- Fat 36.46 (g) of which saturated 11.82 (g)of which unsaturated 12.26 (g)
- Fibers 1.45 (g)
- Sodium 172.65 (mg)
Indicative values for a portion of 203 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
- 2 lbs beef (beef silverside in netting)
- 2 carrots (medium)
- 2 oz spring onions (about 3)
- 1 stalk celery
- Half potato
- 2/3 cup white wine
- 1 leaf bay leaf
- to taste rosemary
- to taste black pepper
- to taste salt
- 5 tbsps extra virgin olive oil
- 3 cups water
Tools
- Pan low and wide 11 inches
- Knife (for roast)
- Blender / Mixer
Preparation
Perform the recipe of veal roast with vegetable sauce, cut celery, carrot, and onion into pieces on a cutting board.
Transfer them to a large pan and sauté for a few minutes with 5 tablespoons of olive oil, then add the roast in netting.
Seal it by turning it on all sides and keeping the heat high,
deglaze with white wine and wait for it to evaporate.At this point, add hot water, a bay leaf, rosemary, salt, and pepper.
If desired, add half a potato cut into pieces halfway through cooking.
Cook covered for about 1 hour and 30 minutes, turning and adding hot water as needed.
Let it cool. Then remove the roast, discard bay leaf and rosemary, and blend the cooking juices containing the vegetables in a mixer.
When the meat is cold, slice it with a roast knife, avoiding the frayed effect thanks to the non-serrated blade.
Sprinkle the slices with the obtained sauce.
If it is too thick, add water and bring to a boil.
If it is too runny, thicken it a bit on the stove.
The roast with vegetable sauce is ready to be served.
Storage
It keeps well in the refrigerator for 2/3 days. If prepared without defrosted ingredients, it can be frozen. In this case, it may be convenient to slice, portion, and then freeze it first.
It keeps well in the refrigerator for 2/3 days. If prepared without defrosted ingredients, it can be frozen. In this case, it may be convenient to slice, portion, and then freeze it first.
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