Roast veal 

Tender and juicy with mother's recipe, a rich and succulent second course of meat. Roast meat is always a feast at the table, it cannot be missing in festive lunches or Sunday lunch. The scent of roast pervades the whole kitchen, it is the scent of good homemade things. As a child I remember that I couldn't wait for Sunday to arrive to eat this delicious second course! To be served with baked potatoes or seasonal vegetables, it is an easy dish to make, you just have to be careful to follow all the steps well and have a lot of patience in preparing it. To make a tender and delicious roast cooked in a pot, you don't have to think about preparing it in an hour, forget it! Slow cooking is the basis of a good roast. The recipe I leave you is my mom's and it never disappoints! Try it yourself and at the table you will amaze everyone with the roast veal in a pot, tender that melts in your mouth. Now follow me in the recipe that we prepare it together!

Ingredients

800/900 g Veal for roasts 

Flour

1 onion

1 rib Celery

3 Carrots

Broth

Sage

Rosemary

Salt

Extra virgin olive oil

70 ml Dry white wine

Preparation

To prepare roast veal in a pot let's start with the meat, I recommend you choose a good quality one, this is very important for the success of the recipe. Take the meat, I took the one already tied, put in the net or between the string that binds it, sprigs of rosemary and sage. Chop onion, celery and a carrot, cut the other two into slices. Brown the vegetables in a pot with extra virgin olive oil. We flour the meat for the roast and put it in the pot to brown it on all sides. We turn it with two paddles without piercing it with forks or anything else, this is important so as not to let the liquids come out of the meat. Once golden brown on all sides, pour in the white wine and let it evaporate. Season with salt and pour in the broth needed to cover half of the roast. Continue cooking for about 50/60 minutes with the lid on medium-low heat, turning the roast with two paddles. Pour half of the cooking, adjust if you need more broth, if the first one has shrunk too much, put a little more. After cooking is complete, let the roast rest for at least an hour before slicing it into thin slices. Then remove the string or net before cutting it. Once sliced, put the slices of meat in the pot and cover everything with the cooking juice, heat and bring to the table, you will feel how delicious!