Everyday Veal Pot Roast

(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.

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Everyday Veal Pot Roast

printfriendly pdf button   Everyday Veal Pot Roast   RecipesNow.com
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Everyday Veal Pot Roast

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Makes
Units
Ingredients
Makes
Units
Ingredients
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Instructions
  1. Pat roast dry and dust with flour; set aside remaining flour.
  2. In large Dutch oven or pot, heat oil over medium-high heat; brown roast, turning to brown all sides. Transfer to plate.
  3. Reduce heat to medium; add onion, carrot, celery, pepper, rosemary and bay leaf to pot.
  4. 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.
  5. 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.
  6. Reduce heat and simmer for about 10 minutes or until gravy is thickened. Strain if desired; serve over slices of roast.
Notes

Nutritional Information per serving: 239 Calories - 12.9 g Protein - 15.2 g Fat - 12.8 g Carbohydrate.

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