Pot Roast Rump of Veal with Roast Vegetables

Roast veal is wonderful comfort food and this version is particularly good when the family comes for lunch or dinner.


3 tablespoons olive oil, divided
One 2 3/4-pound boneless veal rump roast
1/2 cup marsala
1/3 cup chicken broth
4 shallots, peeled and cut in half
8 baby potatoes
2 carrots, peeled and cut into 3/4-inch diagonal slices
8 garlic cloves, peeled

1 turnip, peeled and cut into wedges


The pot roast can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm the pot roast, covered, over medium heat.
Preheat the oven to 300°F. 

Heat 1 1/2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Add the veal and cook for about 5 minutes, turning occasionally, until brown on all sides. Remove the meat from the pan and pour off any excess oil. Deglaze the pan with the marsala.

Return the meat to the pan and add the chicken stock. Cover and place into the oven. Roast for 1 hour, uncovering the pan and basting with pan juices often.

Remove the meat from the pan and place onto a warm plate. Cover with foil and set aside to rest. Pour the pan juices into a jug and set aside. Wipe out the pan with paper towels.

Heat the remaining 1 1/2 tablespoons of olive oil in the pan over medium heat. Add the vegetables and cook for about 5 minutes, turning occasionally, or until lightly browned.

Transfer to the oven and cook, uncovered, for 25 minutes, or until the vegetablesare tender and browned. Transfer the vegetables to a warm plate and cover with foil.

Add the reserved pan juices to the pan, and place over medium-high heat. Cook for 2 minutes, or until reduced slightly. 

Slice the veal and return it to the pan. Add the vegetables around the meat, and serve.