The veal roast with new potatoes, cooked in a pot, is tender, flavorful, and great for special occasions. With its tasty sauce and golden new potatoes, it cooks directly in the pot without needing the oven. Try also the version of the beef roast cooked in a crockpot.
The thin slices of veal roast are very tender and melt in your mouth, finely sliced and drizzled with its sauce, it will be a second course appreciated by everyone. I have been preparing this recipe for many years and it never disappoints on any occasion.
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs veal roast
- 1.8 lbs new potatoes
- 3.5 tbsp butter
- 8 tbsp olive oil
- Half onion
- 1 stalk celery
- 1 carrot
- 2 leaves bay leaf
- 2 sprigs rosemary
- 1/2 qt beef broth
- Few mixed peppercorns
- 1/2 glass brandy
- 1/2 glass dry white wine
Steps
In an oval roasting pan or a pot just big enough to hold the veal roast, place 2 tbsp of butter and 5 tbsp of olive oil. Add finely chopped onion, diced carrot and celery, the whole garlic clove, 1 sprig of rosemary, 2 bay leaves, and a handful of mixed peppercorns.
Turn the heat to medium/low and let the ingredients sauté until the butter melts.
Place the veal roast, wrapped in netting, in the center of the pot and brown all sides. This will seal the meat and retain its juices.
At this point, pour the half glass of brandy over the meat, increase the heat, and let the alcohol evaporate. Then add the half glass of white wine and let it evaporate. Finally, pour the half quart of boiling beef broth, cover the pot and cook the roast on medium/low heat for about 1 hour, turning it occasionally.
At the end of the cooking time, drain the roast and let it cool.
Strain the vegetables and herbs through a sieve and set aside the sauce obtained.
In the same pot where you cooked the roast, put 1.5 tbsp of butter and 3 tbsp of olive oil, 1 sprig of rosemary, and 1 garlic clove.
Add the new potatoes and brown them in the pot for about 30 minutes until they become golden and crispy.
Thinly slice the roast, 2-3 millimeters, you will get about 16 slices with this amount.
