Go Back
–+ servings
plate with sliced meat and couscous on a vintage table cloth.
Print Recipe
5 from 3 votes

Easy Veal Roast

Tender veal roast cooked in a delicious sauce. This easy recipe makes a fabulous Sunday dinner or holiday meal.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Beef, Pork and Lamb
Cuisine: American, German
Servings: 6
Calories: 333kcal
Author: Adina

Equipment

  • 1 Dutch oven

Ingredients

  • 1-1.2 kg veal roast 2.2 - 2 ½ lbs Note 1
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon thyme
  • 2 tablespoons vegetable oil
  • 250 g onions 9 oz
  • 3 garlic cloves
  • 2 celery stalks
  • 2 tomatoes about 200 g/ 7 oz
  • 2 carrots about 200 g/ 7 oz
  • 250 ml chicken stock 1 cup, Note 2
  • ¼ teaspoon fine sea salt
  • 2-3 teaspoons white balsamic vinegar to taste

Instructions

  • Preheat the oven to 180°C/350°F.
  • Prepare veal: Rub the meat dry with a kitchen towel. Sprinkle it with salt, pepper, and thyme, and rub it well.
  • 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.
  • 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.
  • 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 ½ 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.
  • 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.
  • Adjust the taste with more salt, black pepper, and more vinegar if required.
  • Slice the roast and serve immediately with the sauce.

Notes

  1. I used the top round of veal.
  2. Use veal stock if available, but not beef stock.

Nutrition

Calories: 333kcal | Carbohydrates: 10g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 708mg | Potassium: 806mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3755IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg