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

Print Recipe Everyday Veal Pot Roast

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• Entrees Beef

Makes
Units	MetricUS Imperial

Ingredients

• 3 lb. veal shoulder roast boneless, 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. Rosemary crumbled, dried, 2 mL
• 1 bay leaf
• 1 1/2 cups chicken stock 375 mL
• 2 tbsp. balsamic vinegar or red wine vinegar, 30 mL

Entrees Beef Makes Units MetricUS Imperial Ingredients 3 lb. veal shoulder roast boneless, 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. Rosemary crumbled, dried, 2 mL 1 bay leaf 1 1/2 cups chicken stock 375 mL 2 tbsp. balsamic vinegar or red wine vinegar, 30 mL

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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.