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Veal roast

How to Make Roast Veal in Less than 1 Hour

This is a preparation you can make ahead of time. Cook the veal roast the day before, let it rest, and serve reheated. The taste will be intensified. It is a simple preparation, cooked quickly: the result is a soft and delicious slice of meat.
Course Main Course
Cuisine Italian
Keyword arrosto, italian roast veal, italian veal, roast veal
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people


  • 3.5 lb of roast veal, boneless tenderloin works well 
  • 3 tbsp of extra virgin olive oil
  • 2 tbsp of coarse salt
  • Salt and pepper to taste for the final result
  • 1 cup of meat or vegetable broth
  • 1 tbsp of butter
  • 1 sprig of rosemary
  • A few leaves of sage or oregano, parsley, thyme


  • Tie the roast with the kitchen twine;
    Roast veal
  • Season and massage the meat on each side with salt and pepper before cooking. If it’s not properly seasoned, the meat won’t taste very good;
    Roast Veal
  • Heat the dutch oven with the oil and herbs over medium heat until just smoking;
  • Add the meat and brown it nicely on all sides. Do it carefully to prevent the meat from overcooking. Also, check that the aromatic herbs do not brown: it could give a bitter taste to the meat. In this case, replace them with fresh herbs;
    Roasted Veal
  • Stick the thermometer into the center of the roast and set it to 135°F;
    instant termometro
  • Cover the pot with a lid; lower the heat and let it cook until it reaches the set temperature. It should take about 15-20 minutes. During this time, turn the piece of roast once to cook evenly on each side. Alternatively, you can cook it in the oven at 350°F for the same time. Cooking should be done with the lid on to keep the flavors in.
  • When done, remove the veal roast from the dutch oven and place it on a plate. Let it rest covered with aluminum foil;
    resting time veal roast
  • Meanwhile, remove the herbs from the dutch oven, add the butter to the juice with about 1 cup of broth;
    salsa arrosto vitello
  • Using a whisk, blend the sauce together;
  • Reduce the flame to medium; when the sauce bubbles and you see the sauce thicken, remove it from the heat;
  • Remove kitchen twine from veal roast and cut the roast into slices, place them on a plate;
    arrosto di vitello tagliato
  • Spoon the sauce over the meat and serve the veal roast warm. If you like a more robust flavor, put the freshly cut pieces back into the dutch oven and let them soak in the sauce for a few minutes over medium heat.
    arrosto di vitello finito