Veal Roast with Vegetables
This veal roast with vegetables is the epitome of a hearty, comforting, and flavor-packed meal perfect for any family gathering or special occasion. Tender, oven-roasted veal is seared to lock in its natural juices, then slow-cooked with a medley of vibrant vegetables like carrots, celery, baby potatoes, and onions. Infused with the earthy aromas of fresh rosemary, garlic, and thyme, this dish is elevated further with a drizzle of tangy balsamic vinegar and a rich broth-based sauce. The roasting process ensures the veal becomes irresistibly juicy while softening the vegetables to perfection. Serve this elegant and rustic one-pot meal with a side of crusty bread to soak up the savory pan juices. With minimal prep and maximum flavor, this recipe is a standout option for fans of roasted meats and seasonal vegetables. Keywords: veal roast, roasted vegetables, comfort food, one-pot meal, dinner recipe, rosemary, balsamic glaze.
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Recipe Information
Ingredients
- 2 lbs veal roast
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 4 cloves garlic cloves
- 3 sprigs fresh rosemary sprigs
- 3 medium carrots
- 3 stalks celery stalks
- 1.5 lbs baby potatoes
- 1 large yellow onion
- 1 cup vegetable or beef broth
- 2 tbsp balsamic vinegar
- 1 tsp thyme (fresh or dried)
Instructions
Preheat your oven to 350°F (175°C).
Pat the veal roast dry with paper towels. Season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the veal roast on all sides until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
Peel and crush the garlic cloves with the flat side of a knife. Roughly chop the carrots, celery, and onion. Leave the baby potatoes whole or halve them if they are larger.
Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the garlic, onion, carrots, and celery. Cook for 5 minutes until they begin to soften.
Lay the browned veal roast on top of the vegetables in the skillet. Add the baby potatoes around the roast, and tuck in the rosemary sprigs.
Pour the vegetable or beef broth over the roast, then drizzle the balsamic vinegar on top. Sprinkle the thyme over the entire dish and the remaining 1 teaspoon of salt.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Cook for 1 hour.
After 1 hour, uncover the skillet and baste the roast with the juices in the pan. Continue cooking uncovered for another 30-45 minutes until the internal temperature of the veal reaches 145°F (63°C) using a meat thermometer.
Remove the skillet from the oven and let the roast rest for 10 minutes before slicing. Serve the veal roast alongside the tender roasted vegetables, and spoon some of the pan juices over for extra flavor.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 6457 mg | 281% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 27.9 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 7153 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
