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Pot-Roasting VEAL

Veal for Pot-Roasting:

  • Veal Breast
  • Veal Boneless Stew
  • Veal Shanks
  • Veal Loin Chops
  • Veal Leg Slices
  • Veal Shoulder Blade Steak
  • Veal Shoulder Arm Steak
  • Veal Boneless Steak


  • Heavy-Gauge Roasting Pan, with lid
  • Dutch Oven, with lid
  • Crock Pot
  • Tongs
  • Platter


  1. Pot Roast can be cooked in the oven, on the stovetop, or in the crock-pot.
  2. Stove-Top: Lightly flour and season meat. In a 6-quart Dutch oven add oil, brown meat over medium heat until brown on all sides.
  3. Pour out any excess oil, and add a small amount liquid of your choice, for example water, wine, or beef stock.
  4. Add vegetables of your choice. Cover with a tight fitting lid. Simmer over low heat until done. Should be fork tender.
  5. Oven: Brown meat described as above. Preheat oven to 325°.
  6. Place meat, vegetables of your choice (such as potatoes, carrots, onion, etc.) and cooking liquid in Dutch oven with lid on. Bake at until done.
  7. Crock Pot: Brown meat as described above. Place in crock-pot. Add vegetables and cooking liquid of your choice. Cook per crock pot instructions.