Friday, May 3, 2013

Veal Roast


Slow cooked veal chuck roast with sweet onions and a mushroom gravy.

This is my very first veal roast.  Some friends were moving and cleaning out their freezer and I got a veal roast.  I can not claim credit for this dinner because my husband is the one who prepared it while I was away for the day.  He slow cooked it with beef broth, wine and sweet onions in the crock pot for 5 hours.  For our first veal roast it turned out great.  It was tender, flavorful, and amazing.  I would definitely make this again (if veal wasn't so expensive) it would make a great dinner for a special occasion.  With 5 pounds of roast we had plenty to eat for a few days and we even froze half.


5 lb veal shoulder roast (boneless and tied)
Salt and Pepper, to taste
2 Tbsp butter
1 Maui onion (sweet onion), large diced
1 cup beef broth
1 tsp thyme
1 pinch rosemary
5 oz white wine
1 cup dried mushroom slices, reconstituted
1/2 cup flour
2 Tbsp butter

Rub the veal roast generously with salt and pepper.  Sear on all sides in 2 Tbsp butter then place the roast in Crockpot/slowcooker.

Brown onions then add to crockpot.  Also add beef broth, thyme, rosemary, and white wine.  Cover and cook on low for about 5 hours.

Remove roast from cooking liquid, place in a pan and cover with foil to rest.  To the cooking liquid (in the crock pot) add the reconstituted mushrooms (we used shitake, but any would be good also fresh mushrooms would work too, just saute them first) and cook on high for 30 minutes.

In a skillet, melt 2 Tbsp butter and add the flour, stirring for a minute or to to make a roux.  Add the mushrooms and broth to the roux and simmer until gravey is desired thickness.

Serve veal sliced with gravy drizzled on top.  We served the veal with mashed potatoes and peas.  Another meal with the veal was an open faced sandwich.  Enjoy.

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