The pot-cooked veal roast is a typical dish of Italian cuisine, rich in flavors and aromas. It starts by browning the meat until golden and crispy. Then liquids such as broth, wine, orange juice, along with vegetables like carrots, celery, onion, and garlic are added to enhance the flavor of the dish.
In this version, which is dear to me because it always reminds me of family holidays where there was always “Aunt Mimmi’s veal”, after browning the meat, we’ll add white wine, garlic, and rosemary.
During this brothy cooking, the meat becomes tender and succulent. The slices of meat at the end of cooking are tender and full of flavor, and the sauce will be perfect for pouring over the meat. The veal roast is a dish that conquers the heart of anyone who tastes it.
For lovers of meat main courses, I also recall other recipes rich in flavors and sauces such as
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 235.67 (Kcal)
- Carbohydrates 0.53 (g) of which sugars 0.02 (g)
- Proteins 18.66 (g)
- Fat 15.86 (g) of which saturated 5.51 (g)of which unsaturated 6.89 (g)
- Fibers 0.08 (g)
- Sodium 259.13 (mg)
Indicative values for a portion of 90 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
- 2.2 lbs veal (roast or fillet)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 2 cloves garlic
- 1 sprig rosemary
- 1 glass white wine
Tools
For cooking, I recommend a good non-stick pot to brown the meat with few fats. For slicing the meat, I suggest using a good straight-edged chef’s knife or, better yet, an electric knife.
- 1 Pot
- 1 Knife
Preparation
Take the roast in your hands and massage it with salt and pepper. Place it at the bottom of the pot, drizzle with the two tablespoons of oil, and bring it to moderate heat, covering it with the lid.
Brown all the circumference of the roast well, turning it occasionally with the spoon, being careful not to break the meat. This helps keep the roast juicy inside. When it is golden on all sides, turn the heat to the maximum and pour the glass of wine. Add the crushed garlic and rosemary in pieces. Let it evaporate slightly for a couple of minutes, then lower the flame, cover well with the lid, and let it cook for about 45 minutes.
After about 1 hour in total, your veal roast should be well cooked inside. Move the roast to a cutting board to cool well. If the added liquid is still too much, let it evaporate a little without the lid.
When the meat is well cooled, slice it very thinly with a good knife. I use an electric knife, but if the meat is nice and cold you can also manage well by hand with a good smooth-edged chef’s knife.
When you have sliced all the roast, put it back in the pot and heat it all up just before serving. Pour some gravy over the slices of meat before serving.
NOTES
If you want a very thick sauce, you can take a teaspoon of cornstarch, dilute it with a little gravy to dissolve it well, put it in the pot, and boil it for a couple of minutes.
The veal roast, besides being a delicious dish, is a unique dish for important dinners with many guests because it allows you to prepare it in advance and just heat it at the moment of serving, and it will always be perfect.
I recommend consuming it hot to appreciate all its tenderness and succulence.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
