Skip to content

Meat, Classics and bistro fare

Braised Veal Roast with Melting Carrots

Braised veal roast with melting carrots is a Dutch oven dish for 4 people, ready in 1 hour 40 minutes, rated easy, at €4.50 per person. The key is searing the meat well before letting it simmer gently with the carrots, which slowly soften in the white wine pan juices.

A veal roast seared golden, then slow cooked in a Dutch oven with carrots and onions that melt in your mouth.

Braised Veal Roast with Melting Carrots
Total time
1 h 40
Difficulty
Easy
Cost per person
€4.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Braised veal roast with melting carrots is the kind of dish that simmers away while you do something else. The meat gets seared first, then cooks low and slow until it stays tender, while the carrots, cut into thick chunks, soak up the white wine juices until they turn soft without falling apart. Veal has a gentler texture than beef, with a mild flavor that lets the vegetables and herbs shine.

It's a great choice for a Sunday family meal or for having people over without any stress, since the cooking mostly takes care of itself once the meat is browned. Crusty bread is perfect for mopping up the sauce, and you can bring the whole pot to the table so everyone can help themselves. Mon Chou suggests this recipe for the days when you want a comforting meal without spending your whole afternoon in the kitchen.

The ingredients

4 people

Butcher

  • Veal roast 1 kg

Fruits and vegetables

  • Carrots 800 g
  • Onions 2
  • Garlic 3 cloves
  • Thyme 4 sprigs

Pantry

  • White wine 20 cl
  • Bay leavesoften in the pantry 2 leaves
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Bakery

  • Country bread 4 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Take the roast out of the fridge 30 minutes ahead, then season with salt and pepper. 30 min

    Meat at room temperature cooks much more evenly.

  2. Sear the roast in butter on all sides in a Dutch oven. 10 min

    Turn the roast with two wooden spoons, never a fork, to keep its juices in.

  3. Add the onions, garlic, carrots cut into chunks, thyme, and bay leaves.

    Keep the carrots in large chunks, they'll soften without turning to mush.

  4. Pour in the white wine and a glass of water, cover, and let simmer gently, basting from time to time. 1 h 15

    Turn the roast over halfway through cooking.

  5. Slice the roast and serve it with the carrots and pan juices.

    Mash a few cooked carrots into the sauce with a fork, it thickens on its own.

Our tips to get it right

  • Pick an even cut of veal roast, like rump or topside, so it cooks evenly all the way through.
  • Keep the lid on tight during cooking so the steam tenderizes the meat and carrots without drying them out.
  • If the sauce looks too thin at the end, let it simmer uncovered for a few minutes so it reduces and thickens.

The variations

  • Swap the white wine for chicken broth if you'd rather cook without alcohol, the flavor will be milder.
  • For a vegetarian version, replace the roast with a whole cauliflower or a braised celery root cooked in the same pot with the carrots.
  • To save time, ask your butcher for a smaller roast, around 600g, which cuts the braising time down to 50 minutes.

What to serve it with

  • Crusty bread to soak up the sauce
  • Homemade mashed potatoes
  • Plain white rice

Storage

The roast keeps 2 to 3 days in the fridge in a sealed container, sliced and covered with its juices. It freezes well, meat and carrots together, for up to 2 months. Reheat it gently in a skillet or saucepan with a bit of the pan juices so it doesn't dry out.

Questions about this dish

Which cut of veal works best for this roast?

Rump or topside veal roast both work well, they're tender cuts that stay moist through a long braise. Ask your butcher to tie it for you if it isn't already.

Can you make this dish ahead of time?

Yes, it's actually even better reheated the next day, since the juices have had time to really flavor the meat. Make it the day before and warm it gently before serving.

Does veal roast freeze well?

Yes, sliced with its juices and carrots in an airtight container, it freezes for up to 2 months. Thaw it in the fridge overnight for the best texture.

How do you know when the roast is done?

Pierce the center with a knife tip, the juices should run clear, not pink. About 75 minutes of gentle simmering is usually enough for a 1kg roast.

How long does it take to make a braised veal roast with melting carrots?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a braised veal roast with melting carrots?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a braised veal roast with melting carrots cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

Family and bistro classics

See all

Recipes with carrots

See all