Rosemary veal roast and vegetables
Prep Time
Cooking Mode
1.2 kg (2.5 lb.) lb. boneless Quebec Milk-Fed Veal blade roast
To taste salt
30 mL (2 tbsp.) tbsp. olive oil
2 cloves of garlic, chopped
10 pearl onions
To taste pepper
4 carrots, cut in chunks
4 turnips, quartered
375 mL (1½ cups) cup veal stock
3 sprigs fresh rosemary
3 whole cloves
1.2 kg (2.5 lb.) lb. boneless Quebec Milk-Fed Veal blade roast
To taste salt
30 mL (2 tbsp.) tbsp. olive oil
2 cloves of garlic, chopped
10 pearl onions
To taste pepper
4 carrots, cut in chunks
4 turnips, quartered
375 mL (1½ cups) cup veal stock
3 sprigs fresh rosemary
3 whole cloves
Directions
1Preheat oven to 160°C (325°F).
2Season roast all over with salt. Heat oil in a roasting pan over medium-high heat and sear roast for 1 to 2 minutes per side, or until well browned.
3Add garlic cloves and pearl onions to roasting pan, and sauté for 1 to 2 minutes, until lightly browned. Transfer roast to slow cooker and season with pepper to taste. Add carrots, turnips, and veal stock. Garnish with rosemary sprigs and whole cloves.
4Cook in slow cooker on low for 7 hours.
5Transfer roast and vegetables to a serving plate. Cover with aluminum foil while preparing the bouillon.
6In a saucepan, bring pan juices to a boil and reduce by half. Filter the bouillon and pour into a gravy dish.
7Serve roast and vegetables with mashed potatoes and bouillon.
Tips
1
CHEF'S SECRET: Similar to broth, veal stock is used to make sauces and soups, and to add moisture to meat in braised dishes and stews.
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Personal Note
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