Rosemary Veal Roast with Carrots & Potatoes
Veal roast is seasoned with rosemary and roasted alongside carrots and potatoes for classic comfort. Savory herbs and tender vegetables complete the dish.
| Serving Size | 8 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 2 1/2 hrs. - 3 1/2 hrs. |
Ingredients
- 5 pounds boneless veal roast
- 1/4 cup olive oil
- Kosher salt and black pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 1 1/2 pounds (24 ounces) red potatoes, cut into 1” pieces (about 4 large potatoes)
- 3 large carrots, peeled and cut into 2” pieces
- 2 cups quartered onion
- 8 garlic cloves, peeled
- 2 cups beef broth/stock
- 1/4 cup unsalted butter, cut into 4 pieces
- 1/2 cup all-purpose flour
- 1-2 cups beef broth/stock
- 1/4 cup whole milk
- Salt, to taste
Preparation
- Preheat oven to 350°F.
- Whisk together 2 tablespoons oil, 1 teaspoon rosemary and 1 teaspoon salt. Add the potatoes, carrots, onion and garlic to the bottom of a 13” x 9” roasting pan. Pour the oil mixture over the vegetables then stir until coated.
- Brush the veal roast with remaining 2 tablespoons oil then rub salt, pepper and the remaining rosemary all over the roast. Place the roast fat side up on top of the vegetables.
- Pour broth over the roast then tightly cover the pan with foil. Bake for 2 1/2 to 3 hours or until the internal temperature reaches 145°F for medium-rare or 160°F for medium. Transfer the veal to a plate and tent with foil to keep it warm and rest.
- To make the Gravy, place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.
- Skim 4 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don’t have enough, add enough butter to equal 4 tablespoons total fat.
- With the remaining liquid drippings, add enough broth to equal 2 cups.
- On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
- Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
- Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, re-heat and stir in a little bit of broth to thin it out.
- Slice veal roast then serve with vegetables and gravy.
Rosemary Veal Roast with Carrots & Potatoes
Veal roast is seasoned with rosemary and roasted alongside carrots and potatoes for classic comfort. Savory herbs and tender vegetables complete the dish.
8
Prep: 30 mins.
Cook: 2 1/2 hrs. - 3 1/2 hrs.
Preparation
- Preheat oven to 350°F.
- Whisk together 2 tablespoons oil, 1 teaspoon rosemary and 1 teaspoon salt. Add the potatoes, carrots, onion and garlic to the bottom of a 13” x 9” roasting pan. Pour the oil mixture over the vegetables then stir until coated.
- Brush the veal roast with remaining 2 tablespoons oil then rub salt, pepper and the remaining rosemary all over the roast. Place the roast fat side up on top of the vegetables.
- Pour broth over the roast then tightly cover the pan with foil. Bake for 2 1/2 to 3 hours or until the internal temperature reaches 145°F for medium-rare or 160°F for medium. Transfer the veal to a plate and tent with foil to keep it warm and rest.
- To make the Gravy, place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.
- Skim 4 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don’t have enough, add enough butter to equal 4 tablespoons total fat.
- With the remaining liquid drippings, add enough broth to equal 2 cups.
- On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.
- Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 3-5 minutes.
- Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, re-heat and stir in a little bit of broth to thin it out.
- Slice veal roast then serve with vegetables and gravy.
Ingredients
- 5 pounds boneless veal roast
- 1/4 cup olive oil
- Kosher salt and black pepper, to taste
- 2 tablespoons chopped fresh rosemary
- 1 1/2 pounds (24 ounces) red potatoes, cut into 1” pieces (about 4 large potatoes)
- 3 large carrots, peeled and cut into 2” pieces
- 2 cups quartered onion
- 8 garlic cloves, peeled
- 2 cups beef broth/stock
- 1/4 cup unsalted butter, cut into 4 pieces
- 1/2 cup all-purpose flour
- 1-2 cups beef broth/stock
- 1/4 cup whole milk
- Salt, to taste
.webp?language=en)
