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Veal Pot Roast



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6 lb. Veal chuck, shoulder clod, boneless roast (IMPS/NAMP 310B)
2 tsp. kosher salt
1 tsp. pepper
1/2 cup olive oil
6 cups chopped onions, cut into 1/2-inch pieces, about 2 lb.
3-3/4 cups carrots, cut diagonally into 1-inch pieces, about 1-1/2 lb.
3-1/4 cups celery, cut diagonally into 1-inch pieces, about 1 lb.
2 cups white wine (chablis or chardonnay)
2 qt. veal stock
4 ea. bay leaves
12 cups mashed potatoes, about 6 lb.
chopped parsley, for garnish


  1. 1
    Season all surfaces of veal roast with salt and pepper. Heat oil in large roasting pan over medium heat until hot. Add veal roast; brown evenly. Remove roast from pan. Set aside.
  2. 2
    Add onions, carrots and celery to roasting pan; sauté until golden brown. Remove vegetables from pan; season with salt and pepper as desired. Set aside.
  3. 3
    Deglaze roasting pan with wine. Add veal roast, stock and bay leaves. Cover pan tightly; braise in 350°F oven about 1 hour.
  4. 4
    Uncover pan; pour vegetables over roast. Continue braising, uncovered, 1-1/2 hours or until roast is fork-tender.
  5. 5
    Remove roast from pan; separate into bite-size pieces; keep warm. Remove vegetables from pan; keep warm. Strain sauce into large saucepan; reduce to 5 cups.
  6. 6
    Plate 4 to 5 oz veal with 8 oz mashed potatoes, 3 oz vegetables and 3 to 4 oz sauce. Garnish with chopped parsley.


Recipe adapted from Executive Chef John Chiakulas, Lettuce Entertain You Restaurants, Chicago

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cuisines North & South American
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