Braised Veal Pot Roast (Round Bone or Blade Bone)

Chef Richard 6 Servings 25 minutes

If desired, roasting root vegetables are a good accompaniment to this entrée.

(Carrots, rutabaga, Parsnips, Turnips, Beets and Cipollini onions)


  • 2 to 2½ pounds Veal Pot Roast
  • ½ teaspoon kosher salt
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon black pepper
  • ½ teaspoon thyme leaves
  • ¼ teaspoon rosemary leaves
  • 2 tablespoons olive oil
  • 1 cup cubed onions
  • 1 cup cubed celery
  • 1 cup cubed carrots
  • ½ cup Burgundy wine
  • 6 cups beef stock
  • 1 tablepoon tomato paste
  • ¼ cup arrow root
  • ¼ cup water
  • 1 teaspoon tabsco sauce
  • 1 teaspoon Worcestershire sauce


  • Rub veal with half the olive oil, season both sides of the veal with salt, pepper, garlic, thyme and rosemary.
  • Add remaining olive oil in a sauté pan and brown veal on both sides, golden brown.
  • Sauté all the vegetables in the same veal pan for 3 to 5 minutes on medium heat.
  • Bring beef stock, Burgundy wine, and tomato paste to a boil.
  • Mix arrow root and water together and add it to the boiling beef mixture to thicken.
  • Combine the veal, vegetables and thickened beef sauce in a Dutch oven.
  • Bring to a boil – cook in 350°F oven for 2 to 2½ hours or until veal is fork tender.
  • Let veal pot roast rest for 20 minutes before carving. (Slice against the grain)
  • You may strain the veal sauce – taste and adjust seasoning if necessary.