Soft Veal Roast in Pot: Tender, Juicy and No Oven Needed!: There are dishes that, just by mentioning them, bring to mind the Sunday table, the aroma wafting from the kitchen, and the endless chatter with the family. This pot-cooked veal roast is one of those dishes. Simple, essential, yet capable of making anyone feel pampered and loved—even your cousin who arrives late and takes the best piece.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
We often prepare it for Sunday lunch, when we want something special without complicating things. It’s also perfect for holidays, especially if you want an important main course without having to do gymnastics with the baking sheet in the oven. One pot, three ingredients, and a bit of patience: that’s all you need. And honestly? Easier than this is only ordering a pizza.
- 28 oz veal (round or rump of veal)
- 1 large yellow onion
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 to taste pepper
- 1 glass white wine
- 1 cup water (or beef broth about 7 oz)
- roast herbs (bay leaf, sage, rosemary)
Tools
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Steps
Try this recipe and let me know if at your home too the religious silence starts at the first bite. Share it with those you love or those who need to learn that veal should not be cooked like a shoe. And remember that the sauce is perfect for dipping!
1. In a large pot, heat the oil with the coarsely chopped onion. Let it soften over low heat.
2. Add the piece of veal, salt and pepper it, and brown well on all sides until golden.
Deglaze with white wine and let the alcohol evaporate.3. Add hot water, cover with a lid and let it cook on low heat for about 1 hour and 30 minutes, turning occasionally. If you have a thermometer, the core should have reached a temperature of 149°F, which is neither raw nor overcooked; I find it perfect as shown in the photo. If needed, add more hot water or broth during cooking.
4. At the end of cooking, the sauce will have reduced, and the meat will be very tender. Wrap in plastic wrap and let it rest until it has cooled down.5. If necessary, we can also let it rest for a day, so it is more tender. Serve in the thinnest slices possible and accompany with the sauce that has come out. Enjoy!!
For a more convenient cooking even in the oven or with the Bimby, also check ROAST in oven, pot and also Bimby
Try this recipe and let me know if the religious silence starts at the first bite. Share it with those you love or those who need to learn that veal should not be cooked like a shoe. And remember: the sauce is a must for dipping.
Storage: In the refrigerator for 2-3 days, tightly sealed. It can also be frozen.
Notes: You can add a sliced carrot for a sweet touch or a vegetable bouillon cube for a more intense flavor (but I swear I won’t tell anyone).
Service: Slice and pour the hot sauce over it. Serve with mashed potatoes, roasted potatoes, or pilaf rice that sounds fancier than it is.
Soft Veal Roast in Pot: Tender, Juicy and No Oven Needed!
FAQ
Can I use a different type of meat other than veal?
Sure. Beef, pork loin, or even whole chicken (if you really want to change everything). But be careful: the times and mood of the dish will change. Veal remains the king of tenderness.
Can I cook it in a pressure cooker to save time?
Yes, but be careful: the risk is that it turns into school cafeteria boiled meat. If you really want to do it, reduce the liquids and cook for 30-40 minutes max. The sauce will be less sexy, but hey, at least you save time to scroll through TikTok.
Can it be prepared the day before?
Absolutely yes. In fact, the next day it’s even better. Just reheat it gently in the pot with a splash of water.
What cut can I use if I can’t find veal rump?
Try:
Eye of round (leaner, but elegant)
Top sirloin (slightly fattier = more indulgent)
Mixed roast if your butcher is a bit of an artist and loves to “improvise.Can I make the sauce creamier?
Sure. At the end of cooking you can:
Blend the onions with the cooking liquid
Add a teaspoon of flour or cornstarch dissolved in water
Or, if you want to dare, a tablespoon of cream (I don’t judge. Okay, maybe a little).
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