Master the classic Italian Arrosto di Vitello! Learn how to make a perfectly tender, juicy veal pot roast with a rich, velvety vegetable gravy. Follow this easy step-by-step recipe to bring the ultimate Sunday family comfort food straight to your table!
Info
- Difficulty: Medium
- Total time: 2 hours 40 minutes
- Servings: 6 people
Ingredients
- Veal rump (Noce di vitello), tied with kitchen twine: 2.2 lbs (1 kg)
- Carrot: 1
- Celery stalks: 4
- Onions: 3
- Dry white wine: 1/3 cup (70 g)
- Vegetable broth: 7 oz / approx. 1 cup (200 g)
- Extra virgin olive oil: to taste
- Fine salt: to taste
- Black pepper: to taste
- Rosemary: 2 sprigs
Step-by-Step Instructions
- Prepare the vegetable broth and keep it hot. Discover how to make broth >
- Clean and finely chop the carrot, celery, and onions; sauté them in a pan with olive oil and a pinch of salt for about 10 minutes.
- Pour a small splash of the hot broth over the vegetables.
- Trow a sprig of rosemary next to the veal and season the meat generously with salt.
- In a separate large pan or Dutch oven, sear the meat in olive oil over high heat on all sides until a nice golden crust forms, then set it aside.
- Pour the white wine into the pan used for searing to deglaze the bottom, then transfer the meat back into the pan along with the sautéed vegetables.
- Add the remaining broth, cover with a lid, and cook over medium-low heat for about 50 minutes, frequently spooning the pan juices over the meat.
- Once cooked, remove the meat from the heat and let it rest, covered, for 60 minutes.
- Blend the vegetables together with the pan juices until you get a smooth, velvety gravy.
- Carve the rested meat into slices about 1 cm (1/2 inch) thick.
- Reheat the blended gravy in the pan, add the veal slices, and spoon the sauce over them.
- Cover and let the flavors combine over low heat for a few minutes.
- Serve garnished with fresh rosemary.
... and now, let's enjoy!
Tips
Properly searing the meat at the beginning is crucial to seal in the juices and keep it wonderfully tender. The cooking process must be slow and steady, adding hot broth gradually to prevent the meat from drying out. Lastly, letting the roast rest after cooking is essential, as it allows the muscle fibers to relax, making the slices much juicier and easier to carve.
Additional Info
Veal roast (Arrosto di vitello) is an absolute classic of Italian home cooking and festive occasions. It is a staple across many regions, particularly in Northern Italy, where slow cooking in a pan or oven is a traditional technique used to achieve incredibly tender and flavorful meat.
Substitutions & Variations
Numerous variations exist: some recipes incorporate milk or heavy cream for a milder, richer sauce, while others add mushrooms or pancetta for a bolder, savory depth. The cut of meat can vary depending on preference (such as noce, fesa, or magatello), and the choice of aromatic herbs often changes according to family traditions.
Serving Suggestions
This pan-roasted veal should be served hot, generously napped with its own creamy vegetable gravy. It pairs beautifully with simple side dishes like roasted potatoes, mashed potatoes, or sautéed greens. It stands as the perfect main course (secondo piatto) for traditional Sunday lunches or special family gatherings.
