Everyday Veal Pot Roast
Contributed by: News Canada
(NC) - Using a less tender cut and braising it to juicy tenderness is a great way to enjoy veal that's not only delicious, but economical too. Add chopped carrots and potatoes during last hour of cooking if you like.
- 3 lb. boneless veal shoulder roast, tied 1.5 kg
- 1/3 cup all-purpose flour, divided 75 mL
- 2 tbsp. vegetable oil 25 mL
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1/2 tsp. pepper 2 mL
- 1/2 tsp. crumbled dried 2 mL
- 1 bay leaf
- 1 1/2 cups chicken stock 375 mL
- 2 tbsp. Balsamic or red wine vinegar 30 mL
Pat roast dry and dust with flour; set aside remaining flour.
In large Dutch oven or pot, heat oil over medium-high heat; brown roast, turning to brown all
sides. Transfer to plate.
Reduce heat to medium; add onion, carrot, celery, pepper, rosemary and bay leaf to pot.
Cook, stirring, for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring,
for 1 minute. Pour in stock and vinegar; bring to boil, scraping any brown bits stuck to pot.
Return roast and any accumulated juices to pot; cover and bake in 325 F (160 C) oven for
about 2 hours, turning roast every half hour, or until roast is fork tender. Transfer roast to cutting
board; tent with foil and let rest for 15 minutes. Skim any fat off liquid in pot; bring to boil.
Reduce heat and simmer for about 10 minutes or until gravy is thickened. Strain if desired;
serve over slices of roast.
Preparation time: 10 minutes - Cooking time: 2 1/2 hours.
Serving Size: Makes 6 to 8 servings.
Nutritional Information: Nutritional Information per serving: 239 Calories - 12.9 g Protein - 15.2 g Fat - 12.8 g Carbohydrate.