The recipe for making a delicious pot roast veal is helpful if you don’t want to turn on the oven. With this recipe, you’ll have a great roast that won’t make you miss the classic oven-baked roast.
If you like veal recipes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 388.90 (Kcal)
- Carbohydrates 1.91 (g) of which sugars 0.83 (g)
- Proteins 28.13 (g)
- Fat 28.47 (g) of which saturated 11.05 (g)of which unsaturated 11.83 (g)
- Fibers 0.47 (g)
- Sodium 457.31 (mg)
Indicative values for a portion of 5 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 for 4 people
- 1.3 lbs veal
- 1 carrot
- 1 red onion
- 1 stalk celery
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 sprig sage
- to taste salt
- 1/4 cup dry white wine
- 1 cup water
Tools
- 1 Pot 4-5 qt
- 1 Cutting board
- 1 Knife
- 1 Spoon
Procedure
For a good veal roast, you need to choose the right cut. If you don’t have a ready-made roast, I recommend asking your butcher for a rump or top round, which are the best for this recipe.
In a pot, melt a knob of butter over high heat. Once the butter is melted, add some olive oil to prevent the butter from burning during cooking.
When it starts to sizzle, it’s time to brown the roast on all sides. Don’t worry if it sticks to the bottom; the important thing is that the meat is sealed to keep the roast tender and juicy. Seal the front and the rest of the roast, not just the long side.
At this point, deglaze with dry white wine.
Prepare a soffritto with onion, celery, and carrot, and add it to the roast after some of the wine has evaporated.
Toast over low heat and cover the pot to continue cooking.
After 15-20 minutes, the pot roast veal might start to dry out. Add a cup of water, cover again, and continue cooking.
After about 40 minutes, the veal (1.3-1.5 lbs) will be ready. To check if the roast is done, pierce it with a skewer. If the liquid that flows out is clear and doesn’t contain blood, it’s ready.
To reduce the roast’s sauce, you can blend it with the soffritto vegetables or remove the vegetables and let it cook in the pot over high heat until it reduces and becomes creamier.
Your pot roast veal is ready!
Plating tips:
Serve the roast already sliced and drizzle it with its hot sauce. The roast slices better when cold.
You can make the roast in advance, store it in the refrigerator wrapped in plastic wrap. Slice it and finish cooking in the pot with the sauce before serving.
Wine pairing for veal roast:
I recommend a full-bodied and structured red wine that pairs well with the meat’s richness. For example, you can serve it with a Barolo or a Chianti Classico.
