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Meat, Busy evenings

Veal roast with boulangère potatoes

Veal roast with boulangère potatoes is a family dish for 4, ready in 1 hour 40 minutes and rated easy, at about €3.60 per person. The trick to getting it right is setting the roast directly on the potatoes so their juices mingle while everything bakes together.

This Sunday, a tender veal roast cooking on a bed of potatoes and onions, in a broth that flavors everything.

Veal roast with boulangère potatoes
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Veal roast with boulangère potatoes pairs tender meat with potatoes that have soaked up broth and pan juices until soft. Garlic and thyme season the dish quietly, never covering up the taste of the veal. The roast's golden crust plays against the melting texture of the potatoes underneath.

This is a Sunday dish, the kind you slide into the oven and nearly forget about for an hour. Mon Chou suggests it for calmer family meals, when you have time to let the roast rest before slicing it. It's a straightforward classic that adults tend to love without any fuss.

The ingredients

4 people

Butcher

  • Veal roast 900 g

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 3
  • Garlic 3 cloves
  • Thyme 4 sprigs

Pantry

  • Chicken brothoften in the pantry 40 cl
  • Bay leavesoften in the pantry 2 leaves
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose, Celery

The step by step recipe

  1. Preheat the oven to 200°C, peel the potatoes, then slice them thin along with the onions.

    Use a mandoline for even slices.

  2. Spread the potatoes, onions, garlic, thyme, and bay leaves in a buttered dish, season with salt and pepper, and pour in the hot broth.

    The broth should reach halfway up the potatoes.

  3. Brown the veal roast in the oil on all sides. 8 min

    Tie the roast with kitchen string so it holds its shape.

  4. Place the roast on top of the potatoes and put it in the oven. 1 h

    Baste it with broth halfway through cooking.

  5. Take the roast out, let it rest under foil for ten minutes, then slice it and serve with the potatoes. 10 min

    Resting lets the juices settle, keeping the slices pink inside.

Our tips to get it right

  • Pick waxy potatoes, they hold up better during long cooking and soak up the broth without falling apart.
  • Take the roast out of the fridge a bit before cooking, it sears more evenly and cooks more consistently at the center.
  • Check doneness with a knife tip in the center, the juices should run pale pink, a sign the veal is still tender.

The variations

  • Swap the veal for a pork roast, the cooking time stays close and the potatoes work just as well.
  • For a vegetarian version, skip the roast and cook the potatoes longer with a bit more broth and some mushrooms.
  • For a faster meal, ask your butcher for a thinner roast, it will cook in less time while staying juicy.

What to serve it with

  • A green salad with vinaigrette
  • Steamed green beans
  • A glass of grape juice

Storage

This dish keeps 2 to 3 days in the fridge in a sealed container. It freezes well, meat and potatoes together, for about a month. Reheat gently in the oven or a pan with a splash of broth so it doesn't dry out.

Questions about this dish

Can you prep this dish ahead of time?

You can peel and slice the potatoes and onions the night before, then keep them in the fridge wrapped in a damp towel. Cook the roast the same day so it stays nice and tender.

What broth should I use if I don't have chicken broth?

Vegetable broth works well and gives a milder flavor. Avoid broths that are too salty, since the potatoes soak up a lot of liquid.

Why sear the roast before putting it in the oven?

Searing forms a crust that locks the juices inside the meat. This keeps the roast juicy even after the long bake.

Can I use a different meat instead of veal?

Pork or turkey work well with this cooking method. Just adjust the oven time based on the thickness of the roast you pick.

How long does it take to make a veal roast with boulangère potatoes?

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

How many calories are in a veal roast with boulangère potatoes?

About 560 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 veal roast with boulangère potatoes cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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