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Classic Kosher Veal Roast With Root Vegetables

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Meat (Fleishig)

Veal roast is milder than beef and richer than chicken, and roasting it on a bed of potatoes, carrots and parsnips gives you a complete holiday or Shabbat meal from one pan. The roast is rubbed with garlic, rosemary, thyme and olive oil, seared, then roasted until just cooked through.

Getting It Right

Ask your butcher to tie the shoulder roast so it cooks evenly. Sear it on all sides first for color, then roast it surrounded by the vegetables, which absorb the juices as they cook. Veal is lean and can dry out, so use a meat thermometer and pull the roast a few degrees before your target; it keeps cooking while it rests. If the vegetables aren’t tender when the meat is done, let the meat rest while they roast another 10 to 15 minutes.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. The shoulder is one of the most widely available kosher veal cuts. Serve with pareve sides and a sauce made from the pan juices rather than a cream sauce.

Leftovers

Leftover veal keeps for up to 3 days and makes excellent sandwiches with mustard and pickles.

Classic Kosher Veal Roast With Root Vegetables
This elegant kosher veal roast with herb crust and roasted root vegetables makes any dinner feel special without complicated techniques.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Roast
  • 3 lbs kosher veal shoulder roast tied by butcher
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme leaves only
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
For the Vegetables
  • 1.5 lbs small potatoes halved
  • 6 large carrots cut into 2-inch pieces
  • 4 large parsnips cut into 2-inch pieces
  • 1 large yellow onion quartered
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme leaves only

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Method
 

Preparation
  1. Preheat oven to 325°F. Remove veal from refrigerator 30 minutes before cooking to bring to room temperature.
  2. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper to make herb paste. Rub this mixture all over the veal roast, making sure to coat all sides.
  3. In a large bowl, toss potatoes, carrots, parsnips, and onion with olive oil, salt, pepper, and thyme leaves until well coated.
Cooking
  1. Heat a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the veal roast on all sides until golden brown, about 3-4 minutes per side.
  2. Remove the roast temporarily and arrange the seasoned vegetables around the bottom of the pan. Place the seared veal on top of the vegetables.
  3. Transfer to preheated oven and roast for 60-75 minutes, or until internal temperature reaches 145°F for medium-rare or 160°F for medium.
  4. Remove from oven and let the roast rest for 15 minutes before slicing. This allows juices to redistribute throughout the meat.
Serving
  1. Remove kitchen twine and slice the roast against the grain into 1/2-inch thick pieces.
  2. Arrange sliced veal on a platter surrounded by the roasted vegetables. Drizzle with any pan juices before serving.

Notes

For best results, use a meat thermometer to check doneness. The roast will continue cooking slightly while resting. Leftover veal can be refrigerated for up to 3 days and makes excellent sandwiches. If vegetables aren't tender enough when meat is done, remove meat to rest and continue roasting vegetables for 10-15 minutes more.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 680mg 30%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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