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Veal Pot Roast: the easy recipe to make a tender, tasty veal dish

Total time: 60 Min
Difficulty: Low
Serves: 6 people
By Cookist
800 g
1 clove
2 sprigs
Vegetable broth
1/2 liter
black peppercorns
Extra virgin olive oil
30 g
White wine
1/2 glass

Veal pot roast is a tasty and elegant main course, a great classic you can serve during a family dinner. In our recipe we will make roasted veal in a pot, the perfect recipe for people who do not want or have time to use the oven.

For a tender, moist roast, choose the finest cuts such as sirloin or rump and make sure to brown it properly before you start to slow cook it. For convenience, have the butcher tie it with a special net, so that the meat retains its shape during cooking.

Instead of wasting time creating a separate sauce, you simply use the vegetables the meat cooked in to create a sauce rich in meaty flavor. The meat is then covered in the sauce, making each bite a symphony of flavors. The texture of the meat is tender and succulent, and the flavor is rich and meaty.

How to make Veal Pot Roast

First, it will be necessary to brown the piece of meat in oil and butter, so as to caramelize it and get a golden crust on the outside, keeping the juices inside. Then add onion, carrots, garlic, white wine and vegetable broth, which is essential to continue cooking your roast. This will create a tasty sauce with which to sprinkle the tender slices of meat.

You can use the sauce including vegetables, or blend it and possibly filter it with a sieve; the important thing is that it is hot.

Tips for the Best Veal Roast in a Pot

To check if your veal roast is browned to the right point, just look at the color of the surface, which will change from a pink to brownish color. There may be darker parts, this will be due to the caramelization of the sugars contained in the meat.

For a shortcut, you can make the roasted veal in a pressure cooker; put the sliced ​​onion, the chopped carrots, the aromatic herbs, the oil and the piece of veal in the pot. Brown over high heat for a few minutes, then simmer with the white wine and add half a glass of water. Add the salt, pepper, cover with the lid and cook for about 45 minutes, starting from the hiss of the pressure cooker. Vent the pan, remove the roasted veal and cut it into slices. Prepare the sauce by blending the vegetables with the stand mixer, add a little butter and flour, turn on the heat and reduce the sauce a little. Pour it over the meat and serve hot.

Veal Pot Roast Variations

If you want to make an even more complete and tasty recipe, you can prepare the stuffed veal roast in a pot, with a delicious filling of spinach, cheese and bacon.

In addition to onion and carrots, you can also add celery to the cooking juices, to give even more flavor to your roasted veal in a pan.

Add mushrooms for a rich umami flavor.

Add other herbs like rosemary, marjoram, or fennel. If you use dried herbs, remember to use less as it is stronger than fresher herbs.

You can also use red wine instead of white wine. For a nutty flavor, use a sweet dessert wine. If you want a non-alcoholic version, use vegetable broth.

What to serve with Veal Roast

Serve with potato mash and roasted broccoli. Use leftover veal roast as a sandwich filling for lunchboxes.

How to store Roasted Veal

You can store the roasted veal in the refrigerator for a maximum of 3 days, covered with cling film or in an airtight container. Before consuming it, heat the sauce and place the slices in it, to serve it hot.


Combine the oil and butter in a large pot 1, then put on the stove and heat up.

Meanwhile, peel and chop the onion 2.

Peel the carrots 3.

Cut them into chunks 4.

Pour the carrots into the pot 5.

Add the onion and mix well 6.

Add the garlic clove 7 and let it brown.

Meanwhile, tie the roast; wrap the piece of veal lengthwise with kitchen string 8.

Proceed with many perpendicular bindings, stopping them with small knots on the first thread positioned, in order to create a net 9.

Remove the vegetables from the pot so they don't burn 10.

Arrange the meat 11.

Brown it well on all sides, including the ends of the cut of meat; in this way the roast will retain its flavor and will remain soft and succulent 12.

Add the vegetables again 13 and flavor with the rosemary.

Deglaze with the white wine 14.

As soon as the cooking juices have dried, add a couple of ladles of vegetable broth or hot water 15.

Cook for about an hour on low heat, covering the pot with the lid 16; always check that the bottom does not dry out, if so, add more broth and continue cooking. Season with salt and pepper.

After the cooking time has elapsed, transfer the roasted veal to a plate or cutting board and remove the kitchen string with a pair of scissors 17.

Once cold, cut it into thin slices 18.

Blend the cooking juices to obtain a creamy and homogeneous sauce 19.

Transfer the roasted veal to a serving dish, sprinkle with the sauce obtained and serve 20.

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