Easy Veal Roast

5 from 3 votes

Tender veal roast cooked in a delicious sauce. This easy recipe makes a fabulous Sunday dinner or holiday meal.

Prep Time30

Cook Time1 30

Course: Beef, Pork and Lamb

Cuisine: American, German

Servings: servings

Calories: 333kcal

Author: Adina

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.

Veal cut: I used the top round of veal.
Stock: Use veal stock instead of chicken stock if available, but not beef stock.