Rosemary Roast with Carrots and Potatoes
Sliced veal roast over bed of oven baked potatoes and carrots, drizzled with gravy.

Rosemary Roast with Carrots and Potatoes

Rosemary Roast with carrots and potatoes will make your holiday dinner extra special this year. This perfectly roast veal delivers elegant and delicious flavor for a holiday meal your family wont forget. Top the roast with a homemade extra flavorful pan gravy with the drippings that ties the whole meal together.

Does rosemary go well with veal?

Rosemary is a great pairing for this boneless veal roast. The light flavor of the veal allows for the fresh herb to shine through. Making this recipe perfect for the holiday season as well.

Veal Roasts

This veal roast is a very tender and finishes juicy and delicious. Veal roasts like this one, are most popular during the holiday season. If you can’t find one near you in a grocery store, talk to your butcher or order one online. This upscale does not disappoint, and it is sure to impress your guests and family. Don’t over cook your veal roast. Use a meat thermometer to test the roast, and cook the veal to at least 145 degrees F. Then, allow the veal to rest while you prepare the gravy.

This recipe was developed by Carla Cardello of Homemade in the Kitchen. She did a fantastic job creating this delicious holiday meal. Check out our other holiday dishes here!



For the Roast

  • 5 pounds boneless veal roast
  • 1/4 cup olive oil
  • Kosher salt and black pepper, to taste
  • 2 tablespoons chopped fresh rosemary
  • 1 + 1/2 pounds (24 ounces) red potatoes, cut into 1-inch pieces (about 4 large potatoes)
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 2 cups quartered onion
  • 8 garlic cloves, peeled
  • 2 cups beef broth/stock

For the Pan Gravy

  • 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
  • 1/2 cup all-purpose flour
  • 1-2 cups beef broth/stock
  • 1/4 cup whole milk
  • Salt,to taste


Preheat oven to 350 degrees F. Have a 13×9 roasting pan ready.

Whisk together 2 tablespoons oil, 1 teaspoon rosemary, and 1 teaspoon salt. Add the potatoes, carrots, onion, and garlic to the bottom of the roasting pan. Pour the oil mixture over the vegetables then stir until coated.

Brush the veal roast with remaining 2 tablespoons oil then rub salt, pepper, and the remaining rosemary all over the roast. Place the roast fat side up on top of the vegetables.

Pour broth over the roast then tightly cover the pan with foil. Bake for 2 1/2 – 3 hours or until the internal temperature reaches 145 degrees F for medium rare or 160F for medium. Careful not to over cook the veal. Transfer the veal to a plate and tent with foil to keep it warm. Let it rest while you make the gravy.

For the gravy: Place a strainer on top of a large bowl. Strain the vegetables and keep warm for serving. Transfer the liquid into a large measuring cup or jar and refrigerate at least 15 minutes or until the fat starts to separate and rises to the top.

Skim 4 tablespoons fat off the top and place in roasting pan. Discard any remaining fat. If you don’t have enough, add enough butter to equal 4 tablespoons total fat.

With the remaining liquid drippings, add enough broth to equal 2 cups.

On the stovetop over medium heat, melt the fat and butter in the roasting pan, scraping up any brown bits left in the pan. Stir in the flour to form a roux (paste) and cook for 1 minute or until lightly brown.

Slowly whisk in the broth mixture. Bring to a boil then cook until thickened, about 3-5 minutes.

Remove from the heat and stir in the milk. Taste and add salt as needed. Gravy will thicken as it cools. If this happens, reheat and stir in a little bit of broth to thin it out.

Slice veal roast then serve with vegetables and gravy.