Tender veal roast cooked in a delicious sauce. This easy recipe makes a fabulous Sunday dinner or holiday meal.
I tend to make a roast during the colder months of the year, but this veal roast recipe is something I often cook in summer. It’s light and delicate, the sauce is included, and it makes a perfect festive meal when served with roasted potatoes or couscous.
And if you would like to try another fantastic veal recipe, try our Veal Shanks, Slow Cooker Osso Bucco, Ground Veal Meatballs, or learn How to Cook Veal Liver.
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Good to know!
A Dutch oven with a lid is perfect for making this roasted veal recipe. If you don’t have one, use another oven-proof heavy-bottomed dish with a lid. Cover the pot tightly with aluminum foil if it doesn’t have a lid.
Sauce: I like to blend the vegetables for a thicker, more substantial sauce. However, if you prefer a more delicate sauce, strain the contents of the pan through a fine-mesh sieve and discard the vegetables. In this case, thicken the sauce with cornstarch mixed with a little cold water.
Recipe ingredients
- Boneless veal roast, about 1 – 1.2 kg/ 2.2 – 2.5 lbs. I used the top round of veal.
- Vegetables: Onions, garlic, carrots, celery, tomatoes.
- Liquid: Chicken or veal stock. You can replace half of the liquid with dry white wine.
- Spices: Fine sea salt, ground black pepper, dried thyme, white balsamic vinegar.
See the recipe card for full information on ingredients and quantities.
Try our delicious Veal Marsala Recipe, make some Veal Escalopes or an Austrian Wiener Schnitzel.
How to make a veal roast?
- Preheat the oven and prepare the meat and vegetables for cooking.
- Sear the roast in a Dutch oven for about 3 minutes per side. Don’t forget to sear the sides of the meat as well (1).
- Add onions and garlic and cook them for about 2 minutes, stirring (2).
- Add veggies and cook for another 3 minutes (3).
- Cook: Add stock and salt. Bring to a gentle boil, cover, and place in the oven. Cook for 1 ¼ to 1 ½ hours until the internal temperature reaches 72°C/ 160°F (4).
- Rest the roasted veal on a plate while you make the sauce.
- Sauce: Add a little white balsamic to the pot. Blend the sauce until smooth (5). Adjust the taste.
- Slice the roast and serve immediately with the sauce.
Recipe FAQ
A roasting piece is cut from larger cuts, like loin, sirloin, or rib. For this recipe, I always use the boneless top round, which is often sold under the name veal roast. It has a round-oval shape and is pretty lean.
Sear it before you cook it in the oven. Roast it covered, and don’t overcook it. When making roast this way, it is less likely to overcook the meat, but check the internal temperature after about one hour already and remember that the inner temperature will rise a bit more while the meat rests.
Refrigerate the meat and the gravy in separate containers for about 3 days.
Freeze leftover veal roast and gravy in separate containers for up to 3 months. Defrost in the fridge.
Reheat the slices in the pan or in the microwave and the gravy in a small saucepan on the stove top.
How to serve it?
Make a menu
- Starter: Creamy White Asparagus Soup
- Sides: Garlic Parmesan Mashed Potatoes and Roasted Leeks
- Dessert: Strawberry Swiss Roll
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Easy Veal Roast
Equipment
- 1 Dutch oven
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
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.
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