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Everyday Veal Pot Roast
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Ingredients
- 3lb. veal shoulder roastboneless, tied, 1.5 kg
- 1/3cup all-purpose flourdivided 75 mL
- 2tbsp. vegetable oil25 mL
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 1 stalk celeryfinely chopped
- 1/2tsp. pepper2 mL
- 1/2tsp. Rosemarycrumbled, dried, 2 mL
- 1 bay leaf
- 1 1/2cups chicken stock375 mL
- 2tbsp. balsamic vinegaror red wine vinegar, 30 mL
Instructions
- 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.
Recipe Notes
Nutritional Information per serving: 239 Calories – 12.9 g Protein – 15.2 g Fat – 12.8 g Carbohydrate.
There is no Nutrition Label for this recipe yet.