This classic Quebec-style Veal Pot Roast is a testament to simple, rustic cooking. The key to this dish is patience and technique: by browning the veal thoroughly in bacon fat or oil, you develop a deep, savory fond that becomes the base for a magnificent gravy. Instead of boiling the meat, it is gently braised in its own juices with whole potatoes and onions, keeping the vegetables intact and preventing them from turning to mush. The addition of fresh garlic, thyme, and bay leaf infuses the meat with aromatic warmth. It is a complete meal in one pot, perfect for cold evenings or when you want a comforting, home-style dinner that feels special without being overly complicated.
Veal Pot Roast
Description
This classic Quebec-style Veal Pot Roast is a testament to simple, rustic cooking. The key to this dish is patience and technique: by browning the veal thoroughly in bacon fat or oil, you develop a deep, savory fond that becomes the base for a magnificent gravy. Instead of boiling the meat, it is gently braised in its own juices with whole potatoes and onions, keeping the vegetables intact and preventing them from turning to mush. The addition of fresh garlic, thyme, and bay leaf infuses the meat with aromatic warmth. It is a complete meal in one pot, perfect for cold evenings or when you want a comforting, home-style dinner that feels special without being overly complicated.Ingredients
Directions
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Season the veal generously with salt and pepper.
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Make several small incisions in the veal and stuff them with the halved garlic cloves.
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Melt the bacon fat or heat the oil in a large cast-iron saucepan or Dutch oven over medium-high heat.
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Place the veal in the hot pan and brown well on all sides. Do not rush this step, as it ensures a flavorful gravy.
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Add the thyme (or savory) and the bay leaf to the pan.
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Arrange the whole potatoes and onions around the meat in the pan.
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Cover the pan tightly and reduce heat to medium-low.
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Cook undisturbed for about 2 hours, or until the meat is tender. Do not add any liquid; the veal will produce its own juices.
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Remove the veal from the pan and transfer it to a warm platter, covering it to keep it warm.
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Place the pan with the vegetables back over high heat.
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Stir gently to coat the vegetables in the pan juices, being careful not to break them.
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Allow the juices to boil for a few minutes to thicken into a nice consistency.
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Serve the veal alongside the potatoes and onions, spooning the gravy over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 103.6kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 2.1g11%
- Cholesterol 25.4mg9%
- Sodium 210.4mg9%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 10.9g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This is a complete meal in itself, requiring no side dishes.
The potatoes and onions remain whole because no liquid is added to the pan; they steam in the meat's juices.
If using a cut of veal that is particularly lean, you may need to add a small splash of water or stock if the pan begins to stick, though traditional preparation relies on the meat's own moisture.
Source: Adapted from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit.
