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Portobello Veal Pot Roast with Basil Mashed Potatoes



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10 lb. Veal Chuck, Shoulder Clod, Roast (IMPS/NAMP 310B)
4.0 cups of Portobello Sauce Magnifying_glass
1/4 cup olive oil
salt and pepper, to taste
2 cups diced onion, about 10 oz.
2 cups diced celery, about 8 oz.
1 cup diced carrot, about 5 oz.
2 tbsp. minced fresh garlic
2 cups dry white wine
6 cups rich veal stock
1 cup canned tomatoes, broken up, about 10 oz.
1 tsp. black peppercorns
1 tsp. dried thyme leaves
3 ea. bay leaves
1/2 oz. dried porcini
2 cups boiling water
1/2 cup chopped fresh basil, about 1/2 oz.
9 cups hot mashed potatoes
chopped fresh parsley, for garnish


  1. 1
    Trim veal; cut into 12 portions, each 2 inches thick and approx. 12 ounces. Brown veal in oil. Remove to hotel pan; sprinkle with salt and pepper.
  2. 2
    Sauté onion, celery, carrot and garlic in drippings 10 minutes or until browned. Deglaze pan with wine; pour mixture over veal. Add stock, tomatoes, peppercorns, thyme and bay leaves to hotel pan; cover tightly with aluminum foil. Cook in 325°F oven 2 to 2-1/2 hours or until veal is tender. Remove veal; keep warm. Strain and reserve 3 cups cooking liquid, discarding solids.
  3. 3
    Soak porcini in boiling water until softened. Drain and chop porcini. Strain and reserve 1/2 cup soaking liquid.
  4. 4
    Plate 1 portion veal with 1/3 cup Portobello Sauce and 3/4 cup mashed potatoes. Garnish with parsley.


Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. No photo taken. Recipe No. 1065

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cuisines European, Italian
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