Veal & Root Vegetable Pot Roast
Preparation time is 10minutes
Cook time is 2hours 20minutes
Total time is 2hours 30minutes
Serve is for 6 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1.50kilograms veal shoulder, rolled and tied
- 4 cloves garlic, peeled, 2 sliced, 2 minced
- 1/4 bunch thyme
- 25grams butter
- 2tablespoons olive oil
- 1 large onion, peeled and chopped
- 400grams carrots, peeled and chopped
- 400grams parsnips, peeled and chopped
- 1 1/3 cup chicken stock, made with 1 stock cube
- 2/3 cup white wine
Nutrition per serving
2870kJ / 687Cal
2870 Kilojoules or 687 Calories
33% of daily energy intake*
Protein
47.3grams
Fat
49.5grams
Carbs
9.2grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veal shoulder pot roast is a one pot wonder with minimal stress. ask your butcher to roll and tie the joint for you.
Method
Step 1 of 3
Pre-heat the oven to 160°C. Stud the veal shoulder with sliced garlic and a couple of thyme sprigs, heat the butter and oil in a large hob-safe casserole dish and seal the veal on all sides, cooking for about 15 minutes until browned all over. Remove from the dish and set aside.
Step 2 of 3
Toss in the onions, parsnips and carrots and cook for 5 minutes. Remove the carrots and parsnips, tip in the rest of the garlic and thyme, place the veal on top and pour over the stock and wine. Cover and roast for 1 hour.
Step 3 of 3
Remove the casserole from the oven, add the carrots and parsnips and cook for 1 hour without the lid, until the veal is completely tender. Serve the veal sliced with carrots, parsnips and pan juices drizzled on top.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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