• meat rump roast 1.5 kg
  • Carrots 3
  • Celery
  • Garlic 2 cloves
  • Extra virgin olive oil
  • Salt • 1 kcal
  • Rosemary
  • Sage
  • White wine 1 1/2 glasses
Calories refers to 100 gr of product

This veal roast recipe is not only easy enough to serve for a family dinner, but it’s also elegant enough to serve guests. 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 moist, and the flavor is rich and meaty. Make sure you buy a good quality piece of meat, and make sure to brown it properly before you start to slow cook it.


The veal will take about 2 hours to cook. The internal temperature of the veal should be cooked to about 145°F if you want medium-rare, 160°F for medium, and 170°F if you want it well-done.

This veal roast can also be made in a slow cooker, cook it on low for 4-6 hours or low for 2-3 hours. You can also sous vide it or make it in an Instant Pot. For a low-effort option, this veal roast can be cooked in the oven.

For super tender meat, you can marinade the veal before cooking it. Alternatively, use a rub and keep the meat in the fridge overnight.

Veal Roast Variations

– 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.

– Add potatoes to turn this into the Italian Veal Roast known as alla Fornara.

What to serve with Veal Roast

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

How to store Veal Roast

Keep the veal roast in the fridge in an airtight container for up to 4 days. Reheat in the microwave and serve.

How to make Veal Roast

Chop the carrots into thick slices.

Chop the onion.

Chop the garlic and celery.

Heat the olive oil in a large pot over medium-high heat, then fry the meat on all sides.

Add the vegetables to the meat and brown.

Once the vegetables are browned, add the white wine and let the meat roast for 2 hours, stirring occasionally and turning.

Once the meat is fried, slice it into thinner pieces.

Blend the remaining the vegetables and liquid in which the meat soaked to create a sauce.

Pour the sauce over the meat and serve.


If you want to keep the vegetables whole and make a separate sauce, you can make a gravy, or serve it with a mustard cream sauce.