Emilie Meyer
Veal bottom blade pot roast is a classic dish that is perfect for holidays, Sunday lunches, and family gatherings. It is a hearty and comforting meal that is made special by its long cooking time, allowing the flavours and aromas to blend. The veal is typically cooked with vegetables, citrus, herbs, and a creamy sauce, resulting in a tender and juicy roast. The dish can be prepared in a slow cooker, oven, or pot, and is often served with oven-baked potatoes.
How to cook veal bottom blade pot roast
| Characteristics | Values |
|---|---|
| Oven temperature | 175°C (350°F) or 180°C/160°C fan |
| Cooking time | 30 minutes uncovered, then 1 hour 30 minutes covered |
| Meat temperature | 90°C (195°F) or 149°F |
| Meat type | Veal |
| Meat cut | Bottom blade |
| Cooking method | Slow cooker/crock pot or oven-proof dish |
| Vegetables | Onion, celery, carrot, garlic |
| Seasoning | Salt, pepper, thyme |
| Sauce | Veal stock, demi-glace sauce, white wine, tomato paste, lemon zest |
| Meat preparation | Trim excess fat, stud with garlic, tie with string |
| Serving suggestion | Mashed potato with cauliflower and cheddar |
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What You'll Learn
Oven-roasted veal with potatoes
Ingredients:
- Veal roast
- Potatoes
- Onion
- Celery
- Carrot
- Garlic
- Oil
- Salt and Pepper
- White wine (optional)
- Milk or broth
- Mustard (optional)
Instructions:
Step 1: Prepare the Vegetables and Meat
Peel and cut the potatoes into slices about 3/4-1 inch thick. Peel and slice the onion, celery, and carrot into similar-sized pieces. Trim any excess fat from the meat.
Step 2: Season and Sear
In an oven-proof dish, preferably enameled cast iron, oil the bottom of the dish. Spread a layer of onions, celery, carrots, and garlic. Place the veal roast on top of the vegetables and season with salt and pepper. If desired, stud the gaps in the veal with sliced garlic and thyme for extra flavour.
Heat oil in a separate pan over medium-high heat. Sear the meat on all sides until browned, then remove from the pan. In the same pan, add the carrots, shallots, and icing sugar. Cook for about 5 minutes until caramelized.
Step 3: Deglaze and Combine
Deglaze the pan with white wine, letting it evaporate completely. Remove the herbs and string from the meat if used. Place the meat in the centre of the tray with the potatoes. If using milk, pour it over the meat to create a creamy cooking base. Otherwise, use broth for a different flavour profile.
Step 4: Bake and Rest
Bake in the oven at 390°F for 40-45 minutes. Monitor the internal temperature, which should reach 149°F for medium doneness. Remove the meat from the oven and let it rest for 10 minutes before slicing.
Step 5: Serve
Slice the meat and serve it immediately with the oven-baked potatoes and gravy. Enjoy the tender and flavourful roast veal with your loved ones!
Feel free to adjust the seasonings and cooking time to your preference. For a well-done roast, aim for an internal temperature between 158°F and 167°F. For a rare cook, the temperature should be between 122°F and 131°F.
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Browning the roast
First, heat a heavy-based pan over medium-high heat. You can use a Dutch oven, a deep casserole dish, or a frying pan. Add a generous amount of oil to the pan—enough to coat the bottom evenly. You want to get the oil nice and hot, so wait until it is shimmering and just about to smoke.
While the pan is heating up, pat the veal roast dry with paper towels. A dry surface will ensure a better sear. Season the meat generously with salt and pepper on all sides. You can also add other seasonings or herbs of your choice, such as thyme, to enhance the flavour.
Once the pan is hot, carefully place the veal roast in the centre of the pan. You should hear a sizzle as the meat hits the oil. This is the sound of flavour development! Sear the meat for about 4 minutes on the first side without moving it, as this will help create an even crust. Use tongs to turn the roast over and sear for an additional 3 to 4 minutes on each side, until all sides are nicely browned. The entire process should take around 15 minutes to ensure the meat is browned all over.
When the roast is browned to your liking, remove it from the pan and set it aside on a plate or a clean surface. You can now proceed to deglaze the pan and build the sauce, adding ingredients like stock, wine, or vegetables, scraping up any tasty browned bits from the bottom of the pan.
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Preparing vegetables
Preparing the vegetables for a veal bottom blade pot roast is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide to help you create a delicious and flavourful dish.
Firstly, select an array of vegetables that will complement the veal. Common choices include onions, celery, carrots, and garlic. You can also add herbs such as thyme and bay leaves to enhance the flavour. Peel and cut the onions and celery into slices or chunks, ensuring they are uniform in size for even cooking. Carrots should also be peeled and cut into similar-sized pieces, about 3/4-inch to 1-inch in length. If you're feeling adventurous, you can also experiment with other vegetables like shallots, mushrooms, or potatoes.
Next, heat some oil in a frying pan or pot over medium-high heat. Add the vegetables and sauté them until they are slightly caramelised and softened. This step adds depth of flavour to your dish. You can also include some icing sugar at this stage to enhance the caramelisation process and create a beautiful glaze on the vegetables. Take your time with this step, as properly sautéed vegetables will elevate the overall taste of the dish.
Once the vegetables are nicely browned and softened, you can begin assembling them in your chosen cooking vessel. If using a slow cooker, place the vegetables at the bottom, creating a flavourful bed for the veal to sit on. If using an oven-proof dish, spread the vegetables in an even layer before placing the veal on top. This step ensures that the meat absorbs all the delicious flavours from the vegetables as it cooks.
Finally, feel free to add some additional ingredients to the vegetables for extra flavour. A splash of white wine, veal stock, or even lemon zest can transform the dish. You can also add tomato paste or demi-glace sauce for a richer, more savoury profile. Don't be afraid to experiment with different combinations of ingredients to find your perfect flavour profile.
Preparing the vegetables for a veal bottom blade pot roast is a crucial step in creating a mouthwatering dish. By following these steps and taking your time, you'll be well on your way to a delicious and memorable meal.
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Cooking the roast
To cook a veal bottom blade pot roast, you'll first want to prepare your vegetables and meat. Peel and slice an onion, celery, and carrots. Trim any excess fat from the meat and season with salt and pepper. You can also stud the meat with sliced garlic and thyme.
Next, heat oil in a deep, heavy-based pan over medium-high heat. You can also add butter for extra flavour. Slowly brown the meat on all sides for around 15 minutes. Remove the meat from the pan and set aside. Add the vegetables to the pan and cook for around 5 minutes until slightly caramelised.
Return the meat to the pan, placing it on top of the vegetables. Add stock, wine, and other desired liquids such as demi-glace sauce, tomato paste, and lemon zest. Bring to a boil and then cover and simmer for several hours until the meat is tender. The cooking time will depend on your desired level of doneness, but for medium-rare, you're looking at an internal temperature of 140-149°F.
Once the meat is cooked to your liking, remove it from the pan and let it rest for 10 minutes before slicing. Meanwhile, blend the cooking liquids in the pan until you get a creamy consistency. Add mustard and stir. Serve the sliced meat on a bed of this sauce, with your desired side dishes.
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Resting and serving
Once your veal bottom blade pot roast is cooked, remove it from the oven and let it rest for at least 10 minutes. This will allow the juices to redistribute, ensuring the meat is tender and juicy. If you've used a probe or oven-safe thermometer, you can remove it after the resting period.
While the roast is resting, you can prepare the gravy or sauce. Heat the remaining cooking juices in a pan and add any additional ingredients, such as wine or broth, to create a rich and flavourful sauce. You can also use this time to prepare any side dishes, such as mashed potatoes with cauliflower and cheddar or roasted vegetables.
To serve, slice the veal pot roast into tender pieces and arrange them on a platter or individual plates. Top the meat with the gravy or sauce, making sure to cover the meat evenly. If you've prepared any side dishes, arrange them around the meat or in separate serving dishes.
Veal pot roast is best served immediately while it's still hot and the meat is juicy and tender. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day or two. Reheat thoroughly before serving. Enjoy your delicious veal bottom blade pot roast!
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Frequently asked questions
The best way to cook veal bottom blade pot roast is in the oven.
Preheat your oven to 175°C (350°F).
You will need oil, onion, celery, carrot, garlic, veal stock, demi-glace sauce, white wine, tomato paste, lemon zest, and veal.
First, cook the roast uncovered for 30 minutes. Then, add the sauce, cover, and cook for an additional 1 hour and 30 minutes.
You can serve the roast with mashed potatoes, cauliflower, cheddar, and carrots.
