Tender Veal Roast in a Pot: Juicy, Succulent, and Easy to Prepare: Some dishes smell like home and family Sundays… this veal roast in a pot is one of them! Tender, juicy, and ready without turning on the oven, with an irresistible sauce that demands you to sop it up with bread.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- 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 prepare it for Sunday lunch when we want something special without complicating life. It’s also perfect for holidays, especially if you want an important second course without juggling with the baking pan in the oven. A pot, three ingredients, and a bit of patience: that’s all you need. Honestly? Easier than this is only ordering a pizza.
- 1.76 lbs veal (knuckle or topside of veal)
- 1 yellow onion (large)
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 to taste pepper
- 1 glass white wine
- 1 cup water (or meat broth, about 200 ml)
- aromatics for roast (bay leaf, sage, rosemary)
Nutritional Information (per portion, about 5-7 oz of roast with sauce)
Calories: 280–320 kcal
Proteins: 28–30 g
Fats: 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: values are indicative and may vary based on the cut of veal and amount of oil or aromatics used.
Tools
Here are the essential utensils and tools for preparing 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 food wrap
- 1 Blender immersion blender
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Tender Veal Roast in a Pot Steps
Try this recipe and let me know if there is also a moment of reverent silence at your table with the first bite. Share it with those you love or who need to learn that veal should not be cooked like a shoe.
And remember that the sauce is for sopping up with bread!!
1. In a large pot, heat the oil with the coarsely chopped onion. Let it wilt over low heat.
2. Add the veal piece, salt and pepper it, and brown well on all sides until golden.
Deglaze with white wine and let the alcohol evaporate.3. Add the hot water, cover with a lid and let simmer on 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 see in the photo. If needed, add more hot water or broth during cooking.
4. At the end of cooking, the sauce will have thickened, and the meat will be very tender. Wrap in plastic wrap and let it rest until it has cooled.5. If necessary, you can also let it rest for a day so it’s more tender.
Slice as thinly as possible and serve with the sauce that came of it. Enjoy your meal!!
For more convenient cooking also in the oven or with the bimby, also see ROAST in the oven, pot, and also bimbyDo 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 let me know if there is also a moment of reverent silence at your table with the first bite. Share it with those you love or who need to learn that veal should not be cooked like a shoe. And remember: sopping up the sauce with bread is mandatory.
Storage, tips, notes, variations..
Storage: In the refrigerator for 2-3 days, 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 swear I won’t tell anyone).
Serving: Slice and pour the hot sauce over. Serve with mashed potatoes, baked potatoes, or a pilaf rice that sounds fancier than it is.
Tender Veal Roast in a Pot: Juicy, Succulent, and No Oven Needed!
FAQ (Frequently Asked Questions)
Helpful questions and answers for preparing a perfect tender roast in a pot
Can I use another type of meat besides veal?
Sure. Beef, pork loin, or even a whole chicken (if you really want to change it all). But be careful: cooking times and the 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 beware: it might turn 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 browse TikTok.
Can it be prepared the day before?
Absolutely yes. In fact, the next day it is even better. Just reheat it gently in a pot with a splash of water.
What cut can I use if I can’t find veal topside?
Try with:
Eye round (leaner, but classy)
Rump (slightly fattier = more delicious)
Mixed roast, if your butcher is a bit of an artist and loves “improvising.Can I make the sauce creamier?
Certainly. At the end of cooking, you can:
Blend the onions with the cooking base
Add a teaspoon of dissolved flour or cornstarch in water
Or, if you dare, a tablespoon of cream (no judgment. Okay, but a little).
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