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🍽️ Tender Oven-Braised Veal Roast

376 kcal · 30 min · 4 servings

Ingredients

• 100 g Carrots (1 Carrot)
• 2 Onions
• 100 g Celery (2 stalks)
• 750 g Veal top round
• Salt
• Pepper
• 1 tbsp Olive oil
• 400 ml White wine (or meat broth)
• 2 Bay leaves
• 200 g small Tomatoes (8 small Tomatoes)
• 425 g white Beans (can, 250 g drained weight)

Instructions

1. 1. Peel the carrots and onions. Wash the celery and remove any stringy fibers. Cut the vegetables into cubes approximately 2 centimeters in size.
2. 2. Pat the veal roast dry with a kitchen towel. Season it generously with salt and pepper.
3. 3. Heat the oil in a lidded casserole dish or Dutch oven. Sear the meat on all sides until brown. Remove it from the pot and set it aside.
4. 4. Add the diced carrots, onions, and celery to the fat in the pot. Fry the vegetables until golden brown, stirring occasionally.
5. 5. Deglaze the vegetables with white wine. Add the bay leaves. Place the meat back into the pot with the fat side facing up. Bring everything to a boil with the lid on.
6. 6. Place the casserole dish in the preheated oven. Bake the meat covered for 1 hour at 150 degrees Celsius (conventional heat) or 175 degrees Celsius (fan forced), or Gas Mark 2. Turn the meat twice during cooking. Wash the tomatoes and remove the hard stem cores. Add the tomatoes to the pot after 40 minutes of cooking time.
7. 7. Remove the meat from the pot. Wrap it in aluminum foil and let it rest until you are ready to serve.
8. 8. Place the casserole dish on the stovetop. Drain the beans, rinse them, and add them to the sauce. Bring the sauce back to a boil. Season it to taste with salt and pepper.
9. 9. Slice the veal roast thinly. Serve it together with the sauce.

Nutrition per serving

• kcal: 376
• Protein: 60 g · Fett/Fat: 8 g · Carbs: 10 g