Best Veal Pot Roast Recipes

VEAL POT ROAST RECIPE RECIPE

Veal Pot Roast Recipe Recipe image

Provided by á-7018

Number Of Ingredients 10

Ingredients

veal pot roast, about 3 to 4 pounds
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
1/4 cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

Steps:

1. Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. 2. Put the vegetables into the crockpot; place veal roast on top. Pour the water into the skillet and scrape the bottom. 3. Cook over a low heat for one minute, then pour over the veal roast. 4. Cover and cook on theLOWfor 8 to 10 hours. Remove the meat and the vegetables from the crockpot and keep warm. 5. Melt the butter in a saucepan and stir in the flour. 6. Cook over a low heat until smooth and bubbly. Add the liquid from the crockpot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer. 7. Season to taste with salt and pepper then pour over the veal roast. Serves 8 to 10.

POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE

Pot-roast veal with new-season carrots & orange image

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs

Provided by Barney Desmazery

Categories Dinner, Main course

Time 2h50m

Number Of Ingredients 11

Ingredients

1 ½kg piece rolled and tied veal shoulder
3 garlic cloves , 1 finely sliced, 2 bashed
bunch of thyme
1 tbsp olive oil
25g butter
800g new-season bunch of carrot , trimmed with stalks still attached
1 large shallot , roughly chopped
sprinkling of icing sugar
zest 1 orange , ½ pared into strips, ½ finely grated
150ml white wine
350ml chicken stock

Steps:

Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium