← All recipes

🍽️ Grandma's Veal Roast – the smart version

404 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots (4 Carrots)
• 250 g Celery (3 stalks)
• 5 Onions
• 800 g Veal Roast (from the round)
• Salt
• Pepper
• 2 tbsp Rapeseed oil
• 2 tbsp Tomato paste
• 1 pinch dried Thyme
• 750 ml Red wine (or Veal stock)
• 250 ml Veal stock
• 4 sprigs Parsley

Instructions

1. 1. Peel the carrots and trim the ends. Wash the celery and remove the stringy fibers. Cut both into pieces about 4 centimeters long. Peel the onions and cut them into quarters.
2. 2. Pat the meat dry with a kitchen towel. Season it generously with salt and pepper.
3. 3. Heat the oil in a large casserole dish. Sear the meat on all sides over high heat until it has a nice color.
4. 4. Remove the meat from the pot and set it aside. Add the prepared vegetables to the casserole dish. Roast them for 4 to 5 minutes over high heat, stirring occasionally.
5. 5. Stir in the tomato paste and thyme. Roast them briefly with the vegetables. Pour in the red wine and meat stock and bring the mixture to a boil.
6. 6. Place the meat back into the casserole dish. Put the pot into a preheated oven. Roast the meat at 175 degrees Celsius conventional heat (or 150 degrees Celsius fan/Gas Mark 2) for 2 hours on the second rack from the bottom. Baste the meat with the sauce repeatedly.
7. 7. Meanwhile, wash the parsley. Shake it dry and pick the leaves off the stems. Finely chop the leaves.
8. 8. Remove the meat from the casserole dish. Wrap it in aluminum foil and let it rest for 5 minutes.
9. 9. Season the sauce to taste with salt and pepper. Stir in the chopped parsley. Slice the meat and serve it with the sauce and vegetables.

Nutrition per serving

• kcal: 404
• Protein: 63 g · Fett/Fat: 8 g · Carbs: 10 g