Slow Cooker Veal Pot Roast

Slow cooker
Slow cooker with meat and vegetables

 Triton21/Getty Images

Prep: 15 mins
Cook: 8 hrs
Total: 8 hrs 15 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
325 Calories
16g Fat
6g Carbs
36g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 325
% Daily Value*
Total Fat 16g 21%
Saturated Fat 7g 33%
Cholesterol 158mg 53%
Sodium 230mg 10%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 36g
Vitamin C 2mg 10%
Calcium 56mg 4%
Iron 2mg 12%
Potassium 709mg 15%
*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.)

This veal pot roast is cooked to perfection in the slow cooker. The veal and accompanying vegetables come out incredibly tender and juicy. Serve it with mashed potatoes and gravy for a delicious meal. 

Ingredients

  • 3 to 4 pounds veal shoulder roast

  • 2 tablespoons vegetable oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 medium carrots, sliced

  • 2 medium onions, cut into quarters

  • 4 stalks celery, cut into 1-inch chunks

  • 1/4 cup water

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1/3 cup white wine

Steps to Make It

  1. Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper.

  2. Put the vegetables into the crockpot; place veal roast on top.

  3. Pour the water into the skillet and scrape the bottom. Cook over a low heat for one minute, then pour over the veal roast.

  4. Cover and cook on the LOW setting for 8 to 10 hours.

  5. Remove the meat and the vegetables from the crockpot and keep warm.

For Gravy

  1. Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly. Add the liquid from the crockpot; stirring constantly, cook until thick and smooth.

  2. Add the wine and cook for 2 minutes longer. Season to taste with salt and pepper then pour over the veal roast.