If you are looking for something spectacular for a special family dinner or holiday meal, this veal roast is an excellent option. The roast makes a fabulous holiday meal or Sunday dinner, and these results will wow your friends and family.
Jazz the veal roast up with a variety of mushrooms, such as crimini, shiitake, button, oyster, and porcini. The roast is an impressive entree to serve dinner party guests.
Serve the roast with classic mashed or baked potatoes. Or try something a little different, like these Hasselback sweet potatoes or Duchess mashed potatoes.
Ingredients
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1 3-pound boneless veal roast
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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4 tablespoons butter
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1/2 cup chopped onion
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1 tablespoon all-purpose flour
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1/2 cup dry white wine
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8 ounces mushrooms, sliced
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1 tablespoon fresh rosemary, chopped
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Place a rack in a roasting pan or 9 x 13 x 2-inch baking pan.
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Pat veal roast dry with paper towels.
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Rub roast all over with cut slice of garlic; discard garlic.
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Season meat with kosher salt and freshly ground black pepper.
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Heat butter in a large skillet over medium-high heat. Cook veal roast until it is lightly browned, turning to sear all sides. Spoon melted butter over roast as it cooks. Remove meat from skillet and reduce heat to medium.
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Add chopped onion to skillet and cook, stirring, for about 6 to 8 minutes, or until onion has browned lightly.
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Add flour to skillet and stir until well blended. Cook, stirring, for 1 minute. Add wine; blend well.
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Add mushrooms and rosemary.
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Place veal roast on rack in prepared pan.
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Pour mushroom and onion mixture over roast.
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Roast veal for about 2 hours to 2 hours and 15 minutes, basting with mushroom mixture and turning veal roast every 20 to 30 minutes. Add more wine, water, or beef stock, as needed to keep mushrooms and onion mixture moist. The internal temperature of the veal should be about 145 F for medium rare, 160 F for medium, or 170 F for well done.
*According to USDA guidelines, veal or beef should be cooked to a minimum safe temperature of 145 F.
Tips
- Wine Suggestions: For reds, choose Pinot Noir, Malbec, or Merlot. For white wines, choose Chardonnay or Sauvignon Blanc.
- For more garlic flavor, rub the roast with the garlic and then cut it into slivers. Make a few small slits over the roast and insert the garlic slivers.
Recipe Variations
- Replace the rosemary with 1 tablespoon of chopped fresh thyme.
- Add 1 cup of beef stock to the mushroom mixture to make a rich and flavorful sauce for the meat.
- Use mixed wild mushrooms instead of button mushrooms.