This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.

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  • To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.

  • In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.

  • In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Cook's Note:

Traditionally, the veal is kept "white"-not browned. I prefer browning it, but you may skip this step.

Nutrition Facts

414.1 calories; 48.9 g protein; 23 g carbohydrates; 255.3 mg cholesterol; 284.3 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2004
I have tried this recipe twice. Once with pork and the second time I splirged and used the veal. I want to try it next with regular beef. It is a great recipe! the meat was so tender! My husband went nuts over this. He was putting the gravy in his plate and using bread to dip in it. I served it using the veal to some friends of ours with a nice salad and inexpensive wine they told me that was one of the best dinners they have had and asked for this recipe. Try this recipe -- you will love it! Read More
(34)

Most helpful critical review

Rating: 2 stars
02/01/2006
Yes on tender no on pleasing the boss! I even added salt pepper and brandy. Definitely no depth of flavor with this. I have other recipes that I'll use when the boss comes over. Read More
(11)
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2004
I have tried this recipe twice. Once with pork and the second time I splirged and used the veal. I want to try it next with regular beef. It is a great recipe! the meat was so tender! My husband went nuts over this. He was putting the gravy in his plate and using bread to dip in it. I served it using the veal to some friends of ours with a nice salad and inexpensive wine they told me that was one of the best dinners they have had and asked for this recipe. Try this recipe -- you will love it! Read More
(34)
Rating: 5 stars
10/27/2004
excellent recipe!!!! I browned meat in oil and garlic before cooking. Sliced the meat poured gravy on it and kept warm in the oven waiting for my family (30 minutes) which made the meat even more tender. Read More
(18)
Rating: 5 stars
01/05/2004
Great meal - family loved it. The veal was wonderful. Will make this again - and again. Read More
(14)
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Rating: 2 stars
02/01/2006
Yes on tender no on pleasing the boss! I even added salt pepper and brandy. Definitely no depth of flavor with this. I have other recipes that I'll use when the boss comes over. Read More
(11)
Rating: 4 stars
09/22/2008
Wonderful! We truly enjoyed this recipe. I only added a little extra thyme and pepper. The gravy was fantastic. Thank you for sharing! Read More
(7)
Rating: 3 stars
01/20/2011
Minor change - roasted veal in a bit of olive oil and diced garlic in the Dutch Oven. Pretty well followed the recipe for the rest. Taste was ok but the gravy was a disappointment - expected so much more flavour. Essentially everything was boiled - not crazy about boiled meat/vegetables. Read More
(6)
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Rating: 5 stars
09/06/2004
Great recipe have made it twice now. I recommend salting the water before cooking and adding the vegetables you can make some tasty variations. Great recipe Anne thanks. Read More
(6)
Rating: 4 stars
10/10/2011
This is a great basic recipe. I used a clear mushroom soup broth that I had made the day before instead of the water and doubled the thyme. I also used zucchini and yellow squash from the garden instead of mushrooms and potatoes. Finally for the gravy I removed all the veggies and plated them around the veal then added the flour dissolved in water without the egg yolks. The end product was great. I served it with wild rice and garlic roasted brussel sprouts on the side. Even my husband who is generally not a veal fan had seconds. I will definitely make again. Read More
(3)
Rating: 4 stars
01/02/2018
This was good! I will definitely make it again only reason I gave it a 4 Star instead of a five because I would tweak the recipe slightly.. I would add some onion and garlic seasoning and use fresh thyme and salt and pepper plus add 1/2 white wine to gravy. I cooked the veal in cubes and used my pressure cooker turned out so tender.. maybe garnish with warm baguette for the extra gravy!!! Wonderfully light but hearty comfort food Read More