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Arrosto di Vitello Recipe Guide

Arrosto di Vitello

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed
  • Oven-safe roasting pan or Dutch oven
  • Meat thermometer
  • Cutting board
  • Chef’s knife
  • Tongs or carving fork
  • Aluminum foil

Ingredients
  

  • Ingredients
  • For the Roast:
  • 3-4 pounds veal roast preferably eye of round or top round
  • 4 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 cup dry white wine
  • 1 cup beef or vegetable broth
  • 1 onion quartered
  • 2 carrots cut into large chunks
  • 2 celery stalks cut into large chunks

Instructions
 

  • Method
  • Preheat the Oven: Preheat your oven to 325°F (160°C). This ensures that your roast will cook evenly and remain tender.
  • Prepare the Roast: Pat the veal roast dry with paper towels. This step is important to help achieve a nice crust on the roast.
  • Seasoning the Meat: In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the veal roast, making sure to cover it thoroughly.
  • Searing the Meat: Heat a large oven-safe roasting pan or Dutch oven over medium-high heat. Once hot, add the seasoned veal roast. Sear it on all sides until it’s browned (about 3-4 minutes per side). This step adds a depth of flavor to the roast.
  • Add Aromatics: Once the roast is browned, remove it from the pan temporarily and add the quartered onion, carrots, and celery to the bottom of the pan. Place the roast on top of the vegetables.
  • Deglazing the Pan: Pour the white wine into the hot pan, scraping the bottom with a wooden spoon to release any browned bits. This adds additional flavor to the roast.
  • Add Broth: Pour in the beef or vegetable broth, ensuring that the liquid surrounds the roast but doesn’t cover it entirely.
  • Roasting: Cover the roasting pan with a lid or aluminum foil. Place it in the preheated oven and roast for about 1.5 hours.
  • Check for Doneness: After 1.5 hours, use a meat thermometer to check the internal temperature. You’re aiming for about 145°F (63°C) for medium-rare. If it hasn’t reached that temperature yet, continue roasting, checking every 15-20 minutes.
  • Resting the Meat: Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes, covered loosely with aluminum foil. This allows the juices to redistribute throughout the meat, making it more tender.
  • Serve: Slice the roast against the grain and serve it with the roasted vegetables and the pan juices drizzled on top. Enjoy!
  • Variations
  • Herb Variations: Feel free to experiment with different herbs like sage or parsley to suit your taste.
  • Wine Choices: You can substitute white wine with red wine for a richer flavor.
  • Vegetable Additions: Other vegetables like potatoes or turnips can be added to the roasting pan for a complete meal.
    Arrosto di Vitello Recipe Guide
Keyword Arrosto di Vitello