Veal Roast With Mushrooms Recipe

Veal Roast
Veal Roast with Rosemary. variophoto/E+/Getty Images
  • 117 mins
  • Prep: 12 mins,
  • Cook: 105 mins
  • Yield: 8 servings
Ratings (32)

This veal roast makes a fabulous holiday meal or Sunday dinner, and this results will wow your friends and family.

Jazz it up with a mixture of mushrooms, e.g., crimini, shiitake, button, porcini, etc. 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.

What You'll Need

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

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 
  2. Place a rack in a roasting pan or 9-by-13-by-2-inch baking pan.
  3. Rinse the veal roast with cold water and pat dry with paper towels.
  4. Rub the roast all over with the cut slice of garlic; discard the garlic. Season the meat with kosher salt and freshly ground black pepper.
  5. In a large skillet over medium-high heat, melt the butter. Sear the veal roast on all sides in the butter until it is lightly browned. Spoon the butter over the roast as it browns. Remove meat from skillet and lower the heat to medium.​
  1. Add the chopped onion to the skillet and cook, stirring, until the onion is lightly browned. Add the flour to the skillet and stir until well blended. Cook, stirring, for 1 minute. Add the wine; blend well. Add the mushrooms and crumbled rosemary.
  2. Place the veal roast on the rack in the prepared pan.
  3. Pour the mushroom and onion mixture over roast.
  4. 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 the safe minimum temperature of 145 F.

Tips and 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 gravy (suggestion from a reader).
  • Use mixed wild mushrooms instead of button mushrooms.
  • Make a few slits in the veal and insert slivers of garlic cloves.
Nutritional Guidelines (per serving)
Calories 522
Total Fat 25 g
Saturated Fat 8 g
Unsaturated Fat 9 g
Cholesterol 194 mg
Sodium 472 mg
Carbohydrates 16 g
Dietary Fiber 2 g
Protein 54 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)