This rustic French-style pot roast transforms a humble cut of veal into a tender, flavorful centerpiece. By braising the meat in a heavy pot without added liquid, the veal releases its own natural juices to create a rich, savory gravy. The whole potatoes and onions roast alongside the meat, absorbing the herb-infused flavors while retaining their shape. It is a simple, comforting dish perfect for a cozy family dinner or when you want to impress with minimal effort. The result is melt-in-your-mouth meat and perfectly seasoned vegetables, all cooked in one pan for easy cleanup. Serve hot for a hearty, satisfying meal that feels like a warm hug.
Veau Dans Le Chaudron (Veal Pot Roast
Description
This rustic French-style pot roast transforms a humble cut of veal into a tender, flavorful centerpiece. By braising the meat in a heavy pot without added liquid, the veal releases its own natural juices to create a rich, savory gravy. The whole potatoes and onions roast alongside the meat, absorbing the herb-infused flavors while retaining their shape. It is a simple, comforting dish perfect for a cozy family dinner or when you want to impress with minimal effort. The result is melt-in-your-mouth meat and perfectly seasoned vegetables, all cooked in one pan for easy cleanup. Serve hot for a hearty, satisfying meal that feels like a warm hug.Ingredients
Directions
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Preheat oven to 325&# 194;°F (165ðC) if using an oven-safe pot, or prepare a heavy cast-iron saucepan for stovetop use.
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Pat the veal dry and season generously with salt and pepper.
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Make small incisions into the veal and stuff each with a half clove of garlic.
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Heat the bacon fat or oil in the heavy pot over medium-high heat.
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Place the meat in the hot fat and brown well on all sides, taking your time to develop a deep color.
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Add the thyme (or savory) and bay leaf to the pot.
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Arrange the whole potatoes and onions around the meat in the pot.
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Cover the pot tightly with a lid.
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Reduce heat to medium-low (or transfer to oven) and cook until the meat is tender, about 2 hours.
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Carefully remove the meat from the pan and place it on a heated platter to rest.
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Place the pot over high heat and gently stir the vegetables to coat them in the pan juices without breaking them.
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Boil the sauce for another minute or two until the gravy thickens to a nice consistency.
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Serve the veal alongside the glazed potatoes and onions, spooning extra gravy over the top.
Nutrition Facts
Servings 6
- 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
The potatoes and onions are cooked whole to prevent them from breaking apart during the long braise. They will remain intact but become tender and flavorful.
No additional liquid is needed; the veal releases enough natural juices to create a rich gravy. If the pan becomes too dry, you can add a splash of water or broth.
This dish is best served immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Bacon fat adds a distinct savory depth, but olive oil or vegetable oil works well for a lighter version.
