Tender Veal Roast in a Pot: Tender, Juicy and Easy to Prepare: There are dishes that smell like home and Sunday family lunches… this veal roast in a pot is one of them! Tender, juicy and ready without turning on the oven, with an irresistible little sauce that makes you do the obligatory “scarpetta” (sopping up the sauce).
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 160.21 (Kcal)
- Carbohydrates 0.08 (g) of which sugars 0.01 (g)
- Proteins 14.86 (g)
- Fat 10.72 (g) of which saturated 4.12 (g)of which unsaturated 5.51 (g)
- Fibers 0.03 (g)
- Sodium 121.92 (mg)
Indicative values for a portion of 250 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
We often make this for Sunday lunch when we want something special without complicating life. It’s also perfect for holidays if you want an impressive main course without doing acrobatics with a roasting pan in the oven. One pot, three main ingredients and a bit of patience: that’s all you need. And honestly? It’s easier than ordering a pizza.
- 1.8 lb veal (knuckle or top round)
- 1 large yellow onion (large)
- 3 tablespoons extra virgin olive oil
- to taste salt
- 1 to taste black pepper
- 1 glass dry white wine
- 1 cup water (or beef broth, about 3/4 cup (200 ml))
- roasting aromatics (bay leaf, sage, rosemary)
Nutritional information (per serving, about 150-200 g of roast with sauce)
Calories: 280–320 kcal
Protein: 28–30 g
Fat: 16–18 g (of which saturated about 5 g)
Carbohydrates: 2–3 g
Fiber: <1 g
Sodium: 400–500 mg (depends on added salt)
💡 Note: indicative values, can vary based on the veal cut and the amount of oil or aromatics used.
Tools
Here are the utensils and essential tools to prepare your tender veal roast in a pot simply and without mistakes.
- 1 Casserole roasting casserole
- 1 Cutting Board meat cutting board
- 1 Knife sharp knife
- 1 Tongs kitchen tongs
- 1 Thermometer kitchen thermometer
- 1 Plastic Wrap plastic wrap
- 1 Immersion Blender immersion blender
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Steps for Tender Veal Roast in a Pot
Try this recipe and let me know if the holy silence starts at the first bite at your house too. Share it with those you love or with someone who needs to learn that veal shouldn’t be cooked like a shoe.
And remember: the sauce is for sopping up!!
1. In a large pot, heat the oil with the coarsely chopped onion. Sweat on low heat.
2. Add the piece of veal, season with salt and pepper, and brown well on all sides until golden.
Deglaze with the white wine and let the alcohol evaporate.3. Add the hot water, cover with a lid and let cook over low heat for about 1 hour and 30 minutes, turning occasionally. If you have a thermometer the center should reach a temperature of 149°F which is not raw but not overcooked — I find it perfect as you can see 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 rest until warm.5. If needed you can even let it rest for a day – it will be even more tender.
Slice as thinly as possible and serve with the sauce that formed. Enjoy!!
For a more convenient cooking method in the oven or with the Thermomix also see ROAST in the oven, pot and even with ThermomixDo you want to receive exclusive recipes, cooking tips and quick tricks directly on your phone? Join my WhatsApp group and don’t miss a single tasty suggestion!
Try this recipe and tell me if the holy silence also starts at the first bite at your house. Share it with those you love or with anyone who needs to learn that veal shouldn’t be cooked like a shoe. And remember: sopping up the sauce is mandatory.
Storage, tips, notes, variations..
Storage: In the refrigerator for 2–3 days, sealed airtight. 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 promise I won’t tell anyone).
To serve: Slice and pour the hot sauce over. Serve with mashed potatoes, roasted potatoes or a pilaf rice that sounds fancier than it really is.
Tender Veal Roast in a Pot: Tender, Juicy and Without Using the Oven!
Sonia’s tip: After such a succulent main course, you need a light, fragrant dessert! Try my Seven-Jar Orange Cake: it’s made without a scale in just 5 minutes and it’s a cloud of softness! 🍊✨
FAQ (Questions and Answers)
Useful questions and answers to prepare a perfect tender roast in a pot
Can I use another type of meat besides veal?
Of course. Beef, pork loin or even a whole chicken (if you really want to change everything). But beware: cooking times and the character of the dish change. Veal remains the king of tenderness.
Can I cook it in a pressure cooker to save time?
Yes, but watch out: the risk is that it gets boiled like a school cafeteria. If you really want to, reduce liquids and cook for 30–40 minutes max. The sauce will be less sexy, but hey, at least you save time to scroll TikTok.
Can it be prepared the day before?
Absolutely yes. In fact, the next day it’s even better. Just reheat gently in a pot with a splash of water.
What cut can I use if I can’t find top round (fesa) of veal?
Try:
Magatello (silverside — lean but elegant)
Scamone (rump — slightly fattier = more indulgent)
Mixed roast, if your butcher is a bit of an artist and likes to “improvise.”Can I make the sauce creamier?
Sure. At the end of cooking you can:
Blend the onions with the cooking juices
Add a teaspoon of flour or cornstarch dissolved in water
Or, if you dare, a tablespoon of cream (no judgment. Ok, but just a little).
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