Veal Pot Roast (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- 1 veal shoulder roast, (1¼ kilo / 2½ lb)
- salt and black pepper
- 2 cloves garlic, slivered
- 350 grams pearl onions, peeled, (¾ lb)
- ½ cup fennel, sliced
- 1 package fresh Shiitake mushrooms, sliced, (3½ oz / 100 g)
- 6 plum tomatoes, quartered
- 2 cups chicken broth, Shortcut
- 1 cup light beer
- 1 teaspoon fresh herbs, minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon lemon peel, grated
Instructions
- Heat the oil in a large non stick pan on medium high heat. Season the roast with salt and pepper on all sides. Place roast in pan, brown on all sides.
- After roast is browned, place in your slow cooker. Use the tip of a knife and poke slits on the roast and insert the garlic slivers.
- Add the onions, fennel, mushrooms, and tomatoes to the slow cooker. Pour broth and beer over the roast. Sprinkle roast with herbs, red pepper flakes, and lemon peel.
- Cover and cook on Low setting for 8-10 hours. Remove roast to cutting board, cover and let rest for 10 minutes.
- Slice roast and place on platter, and place the vegetables from the slow cooker around roast and pour the sauce in the slow cooker into a gravy bowl.
- Serve and enjoy.
Notes
I cannot price this as I have never seen veal roasts, I have not seen whole fennel or pearl onions, maybe in the high end Western markets. For now I will say High cost per serving.
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