Veal Roast With Mushrooms

Veal Roast
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Prep: 10 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 25 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
522 Calories
25g Fat
16g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 522
% Daily Value*
Total Fat 25g 31%
Saturated Fat 8g 42%
Cholesterol 194mg 65%
Sodium 472mg 21%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Protein 54g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are looking for something spectacular for a special family dinner or holiday meal, this veal roast is an excellent option. The roast makes a fabulous holiday meal or Sunday dinner, and these results will wow your friends and family.

Jazz the veal roast up with a variety of mushrooms, such as crimini, shiitake, button, oyster, and porcini. The roast is an impressive entree to serve dinner party guests. 

Serve the roast with classic mashed or baked potatoes. Or try something a little different, like these Hasselback sweet potatoes or Duchess mashed potatoes.


  • 3-pound boneless veal roast
  • 1 garlic clove (cut in half)
  • Kosher salt (to taste)
  • Black pepper (freshly ground, to taste)
  • 4 tablespoons butter
  • 1/2 cup onion (chopped)
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 8 ounces mushrooms (sliced)
  • 1 tablespoon rosemary (fresh, chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas 4.  Place a rack in a roasting pan or 9-by-13-by-2-inch baking pan.

  3. Pat the veal roast dry with paper towels.

  4. Rub the roast all over with the cut slice of garlic; discard the garlic.

  5. Season the meat with kosher salt and freshly ground black pepper.

  6. Heat the butter in a large skillet over medium-high heat. Cook the veal roast until it is lightly browned, turning to sear all sides. Spoon the melted butter over the roast as it cooks. Remove the meat from skillet and reduce the heat to medium.

  7. Add the chopped onion to the skillet and cook, stirring, for about 6 to 8 minutes, or until the onion has browned lightly.

  8. Add the flour to the skillet and stir until well blended. Cook, stirring, for 1 minute. Add the wine; blend well.

  9. Add the mushrooms and crumbled rosemary.

  10. Place the veal roast on the rack in the prepared pan.

  11. Pour the mushroom and onion mixture over roast.

  12. Roast the veal in the preheated oven for about 2 hours to 2 hours and 15 minutes, basting with the mushroom mixture and turning the veal roast every 20 to 30 minutes. Add more wine, water, or beef stock, as needed to keep the mushrooms and onion mixture moist. The internal temperature of the veal should be about 145 F for medium rare, 160 F for medium, or 170 F for well done.

*According to USDA guidelines, veal or beef should be cooked to a minimum safe temperature of 145 F.


  • Wine Suggestions: For reds, choose Pinot Noir, Malbec, or Merlot. For white wines, choose Chardonnay or Sauvignon Blanc.
  • For more garlic flavor, rub the roast with the garlic and then cut it into slivers. Make a few small slits over the roast and insert the garlic slivers.

Recipe Variations

  • Replace the rosemary with 1 tablespoon of chopped fresh thyme.
  • Add 1 cup of beef stock to the mushroom mixture to make a rich and flavorful sauce for the meat.
  • Use mixed wild mushrooms instead of button mushrooms.