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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.
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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

Ingredients

  • 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

Instructions

  • 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