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🍽️ Roast with Fried Potatoes

341 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Veal Loin (with bone)
• Salt
• Pepper (from the mill)
• 1 tsp finely chopped rosemary
• 4 tbsp olive oil
• 150 g onions
• 100 g celery
• 1 carrot
• 500 ml veal stock
• Cornstarch (for thickening)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rub the meat with salt, pepper, and rosemary.
3. 3. Tie the meat with kitchen twine to keep its shape.
4. 4. Heat the oil in a casserole dish.
5. 5. Sear the roast on all sides.
6. 6. Peel the onions, celery, and carrots.
7. 7. Cut the vegetables into coarse pieces.
8. 8. Add the vegetables to the meat in the casserole dish.
9. 9. Pour the veal stock over the roast.
10. 10. Place the casserole dish in the preheated oven.
11. 11. Roast the meat for about one and a half hours.
12. 12. Baste the roast with the pan juices periodically.
13. 13. Remove the kitchen twine before slicing.
14. 14. Let the meat rest for at least ten minutes.
15. 15. Pour off the remaining pan juices.
16. 16. Dissolve the roast residue in the roasting pan with one to two tablespoons of hot water.
17. 17. Add the mixture to the sauce.
18. 18. Season the sauce to taste.
19. 19. Dissolve cornstarch in cold water and use it to thicken the sauce if desired.
20. 20. Serve the roast with fried potatoes.

Nutrition per serving

• kcal: 341
• Protein: 49 g · Fett/Fat: 13 g · Carbs: 7 g