Veal Pot Roast

Veal Pot Roast

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

12 servings


  • 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.


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