Easy Veal Roast
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Servings
6 servings
-
Calories
333 kcal
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Course
Main Course
Easy Veal Roast
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Tender veal roast cooked in a delicious sauce. This easy recipe makes a fabulous Sunday dinner or holiday meal.
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Ingredients
- 2 - 2 ½ lbs veal roast 1-1.2 kg Note 1
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon thyme
- 2 tablespoons vegetable oil
- 9 oz onions 250 g
- 3 garlic cloves
- 2 celery stalks
- 2 tomatoes about 200 g/ 7 oz
- 2 carrots about 200 g/ 7 oz
- 1 cup chicken stock 250 ml, Note 2
- ¼ teaspoon fine sea salt
- 2-3 teaspoons white balsamic vinegar to taste
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Instructions
- Preheat the oven to 350°F/ 180°C.
- Prepare veal: Rub the meat dry with a kitchen towel. Sprinkle it with salt, pepper, and thyme, and rub it well.2 - 2 ½ lbs veal roast / 1-1.2 kg + 1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + ½ teaspoon thyme
- Prepare vegetables: Chop the onions and the garlic and set them aside. Chop the celery, tomatoes, and carrots and set them aside in a separate bowl.9 oz onions / 250 g + 3 garlic cloves + 2 celery stalks + 2 tomatoes + 2 carrots
- Sear the meat: Heat the oil in a Dutch oven. Sear the veal all over, about 3 minutes per side. Don’t forget to sear the sides of the meat as well.2 tablespoons vegetable oil
- Add onions and garlic and cook them for about 2 minutes, stirring. Add celery, tomatoes, and carrots, and cook for another 3 minutes.
- Roast: Add the chicken stock and ¼ teaspoon of fine sea salt. Bring to a gentle boil and cover. Place the Dutch oven in the oven and cook for 1 ¼ to 1 ½ hours until the internal temperature reaches 72°C/ 160°F.1 cup chicken stock / 250 ml + ¼ teaspoon fine sea salt
- Rest: Remove the veal from the pot and let it rest while you finish the sauce.
- Sauce: Add a little white balsamic to the vegetables. Blend the sauce until smooth.2-3 teaspoons white balsamic vinegar
- Adjust the taste with more salt, black pepper, and more vinegar if required.
- Slice the roast and serve immediately with the sauce.
Notes
- Veal cut: I used the top round of veal.
- Stock: Use veal stock instead of chicken stock if available, but not beef stock.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
333kcal
(17%)
Carbohydrates
10g
(3%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
138mg
(46%)
Sodium
708mg
(30%)
Potassium
806mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3755IU
(75%)
Vitamin C
11mg
(12%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 333kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 138mg | 46% |
| Sodium | 708mg | 30% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3755IU | 75% |
| Vitamin C | 11mg | 12% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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