This traditional French Canadian dish, known as “Veal in the Cauldron,” is a comforting, hearty main course that requires minimal effort but delivers maximum flavor. The key to this recipe is the slow cooking method, which allows the veal to become incredibly tender while infusing the surrounding potatoes and onions with savory juices. Using bacon fat or oil, the meat is browned to create a deep, rich base before being sealed tightly to cook in its own steam and juices. The result is a moist, flavorful roast with vegetables that absorb the essence of the meat. It is perfect for cold evenings, family gatherings, or when you desire a rustic, satisfying meal that feels both elegant and homey. Serve as is for a complete, balanced dinner.
Veau Dans Le Chaudron ( Veal Pot Roast
Description
This traditional French Canadian dish, known as "Veal in the Cauldron," is a comforting, hearty main course that requires minimal effort but delivers maximum flavor. The key to this recipe is the slow cooking method, which allows the veal to become incredibly tender while infusing the surrounding potatoes and onions with savory juices. Using bacon fat or oil, the meat is browned to create a deep, rich base before being sealed tightly to cook in its own steam and juices. The result is a moist, flavorful roast with vegetables that absorb the essence of the meat. It is perfect for cold evenings, family gatherings, or when you desire a rustic, satisfying meal that feels both elegant and homey. Serve as is for a complete, balanced dinner.Ingredients
Directions
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Season the veal generously with salt and pepper.
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Make small incisions in the veal and stuff the cut garlic cloves into them.
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Melt the bacon fat or heat the oil in a large heavy-bottomed pot or cast iron Dutch oven over medium-high heat.
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Place the veal in the hot fat and brown well on all sides, taking care not to rush this step for optimal flavor.
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Add the thyme (or savory) and the 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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Do not add any liquid; cover the pot tightly with a lid.
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Reduce heat to medium-low and cook for about 2 hours, or until the meat is tender.
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Once cooked, carefully remove the meat from the pan and place it on a heated platter to rest.
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Place the pot with the vegetables back over medium-high heat.
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Stir gently to coat the vegetables with the natural gravy created by the meat, being careful not to break them up.
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Simmer for another few minutes until the gravy reaches a nice consistency.
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Serve the veal alongside the roasted potatoes and onions with the pan gravy.
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.
