Veal pot roast 

A piece of meat cooked slowly in a covered dish. The roast in the pot is the second perfect to make a great impression with guests on any occasion, very convenient without having to use the oven. Can you prepare a roast in a pot? Certainly, although in fact when we talk about roast we think of a recipe that includes a passage in the oven, but I want to give you an alternative to get a very soft and tasty meat only with cooking on the stove.

Before proceeding with the recipe of roast in the pot, let's talk about the right cut of meat. In our opinion, veal nut is perfect because it maintains softness during cooking and retains all the juices well without drying out. It should be tied with a string like all roasts and inside the binding you can add odors. Another important thing is the vegetables that will then be used for the seasoning. It should be browned in a pan and then set aside to seal, always in the same pan, the meat. Then add vegetables and meat for the final cooking. In short, some fundamental steps to follow, but the final result will satisfy you very much.

Ingredients

1 kg of veal 

2 carrots

2 onions

two celery stalks

100 ml of white wine 

250 ml of vegetable broth 

salt to taste 

extra virgin olive oil to taste

Procedure

Cut celery, carrots and onions and brown them with oil in a large pot with fairly high edges. When the vegetables are cooked, but still crispy, set them aside by removing them from the pan and proceed with the meat. Salt it on all sides massaging it and then brown it in the same pot as the vegetables, with more oil. Seal all edges well and blend with white wine. When the alcohol has evaporated completely, add the vegetables and a ladle of vegetable broth, lower the heat a little and cover. Continue adding broth from time to time and turn the meat in half. After about an hour the roast will be ready. Consider that the temperature in the heart must be about 60 °C. Wrap the roast in silver paper and set aside the vegetables that you can then blend to create a creamy sauce, or keep coarse. When it is warm, cut the meat into fairly thin slices and serve with the vegetables.