Veal Pot Roast



12 servings


Recipe adapted from Executive Chef John Chiakulas, Lettuce Entertain You Restaurants, Chicago


  • 6 lb Veal chuck, shoulder clod, boneless roast (IMPS/NAMP 310B)

  • 2 tsp Kosher salt

  • 1 tsp Pepper

  • 1/2 cup Olive oil

  • 6 cups or 2 lb Chopped onions, cut into 1/2-inch pieces

  • 3-3/4 cups or 1-1/2 lb Carrots, cut diagonally into 1-inch pieces

  • 3-1/4 cups or 1 lb Celery, cut diagonally into 1-inch pieces

  • 2 cups White wine (Chablis or Chardonnay)

  • 2 qt Veal stock

  • 4 each Bay leaves

  • 12 cups or 6 lb Mashed potatoes


  • Chopped parsley as needed


  1. Season all surfaces of veal roast with salt and pepper. Heat oil in large roasting pan over medium heat until hot. Add veal roast; brown evenly. Remove roast from pan. Set aside.

  2. Add onions, carrots and celery to roasting pan; sauté until golden brown. Remove vegetables from pan; season with salt and pepper as desired. Set aside.

  3. Deglaze roasting pan with wine. Add veal roast, stock and bay leaves. Cover pan tightly; braise in 350°F oven about 1 hour.

  4. Uncover pan; pour vegetables over roast. Continue braising, uncovered, 1-1/2 hours or until roast is fork-tender.

  5. Remove roast from pan; separate into bite-size pieces; keep warm. Remove vegetables from pan; keep warm. Strain sauce into large saucepan; reduce to 5 cups.

  6. Plate 4 to 5 oz veal with 8 oz mashed potatoes, 3 oz vegetables and 3 to 4 oz sauce. Garnish with chopped parsley.

Veal Cuts - IMPS / NAMP

Chuck, Bone-In / Boneless - 1309, 1309A, 308, 309, 309B, 309D, 309G, 310, 310A, 310B, 310C, 311