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Home : Entrees : Beef : Everyday Veal Pot Roast

Makes 6 to 8 servings.
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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
  • Rosemary
  • 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.



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