Pot-Roasted Veal
Submitted by ebenz
Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.
YIELD
8 servingsPREP
4 hrsCOOK
2 hrsREADY
6 hrsThis is old-school European pot roasting at its finest. A veal round roast gets rubbed with olive oil, shallots, and rosemary, then marinates overnight before a slow braise in white wine and lemon juice turns it fork-tender.
The overnight marinade is where the flavor builds. Rosemary and shallots pressed into every surface of the meat need time to penetrate. Four hours minimum, but a full night in the fridge rewards you with deeper flavor all the way through.
Searing comes next, and the rule is simple: don’t pierce the meat. Use tongs or two spoons to turn the roast. Every puncture lets juice escape, and with a lean cut like veal, you can’t afford to lose moisture. Once browned on all sides, the wine and lemon go in, the lid goes on, and two hours of low heat does the rest.
The butter swirled into the pan juices at the end is what makes the sauce silky and rich. Strain it over thin slices and serve right away.
Kitchen Tips
- Let the roast rest a full 15 minutes before slicing. The juices redistribute and the meat holds together for cleaner cuts.
- Check the pot every 30 minutes during braising. If it’s getting dry, add a splash of water. The liquid level should stay low but never disappear entirely.
- Use a Dutch oven with a tight-fitting lid. A loose lid lets steam escape and dries out the roast.
Variations
- Substitute beef chuck roast if veal isn’t available. Increase cooking time by 30 minutes.
- Add carrots, celery, and potatoes to the pot in the last hour for a complete one-pot meal.
- Replace white wine with dry vermouth for a slightly more herbal sauce.
Ingredients
Directions
Mix 3 tablespoons oil, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal.
Cover and refrigerate for at least 4 hours, or overnight.
Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on top of the stove.
Add the veal and sear on all sides until browned, about 15 minutes.
Use a pair of large spoons or tongs to turn the meat so you don’t pierce it.
Drain excess fat.
Add the lemon juice, wine and remaining rosemary.
Cover and reduce heat to low.
Cook for 2 hours, or until tender.
Check periodically and, if the casserole is dry, add a tablespoon or two of water.
Remove the pot from the heat, uncover and transfer the roast to a carving board.
Let the roast rest for 15 minutes before slicing.
Swirl butter into the cooking juices in the casserole.
To serve, cut the roast into ¼ inch slices and arrange on a serving platter.
Strain the sauce over the meat and serve immediately.
Comments