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Veal Pot Roast(Veau Dans Le Chaudron)

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

120 min

Ready

150 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons bacon drippings
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2 each garlic cloves
cut in half
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4 veal veal shoulder
*
1 teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon thyme
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1 each bay leaves
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6 medium potatoes
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6 medium onions
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Ingredients

Amount Measure Ingredient Features
45 ml bacon drippings
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2 each garlic cloves
cut in half
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4 veal veal shoulder
*
5 ml salt
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1.3 ml black pepper
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1.3 ml thyme
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1 each bay leaves
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6 medium potatoes
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6 medium onions
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Directions

Melt or heat bacon fat or oil in cast iron saucepan.

Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal.

Place the meat in the hot fat and brown well on all sides.

Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned.

Add the thyme or savory and the bay leaf.

Place the potatoes and onions, whole around the meat.

Don't add any liquid.

Cover tightly and cook over medium heat until meat is tender, about 2 hours.

The potatoes and onions will not break as there is no liquid added.

The veal will make its own gravy.

When cooked, remove the meat from the pan to a heated platter.

Place the pan over high heat and stir gently, so as not to break up the vegetables.

When they are well coated with gravy, boil another minute or so until the gravy has a nice consistency.

This is a complete meal.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 31410% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 614mg 26%
Total Carbohydrate 22g 22%
Dietary Fiber 7g 30%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 54%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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