Method:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature is ideal for slow-roasting the veal, allowing it to cook evenly and remain tender.

Step 2: Prepare the Veal

Pat the veal roast dry with paper towels. This helps to achieve a nice sear.

In a small bowl, mix together the minced garlic, chopped rosemary, salt, pepper, and olive oil to create a paste.

Step 3: Season the Roast

Rub the garlic-rosemary paste all over the veal roast, ensuring it’s evenly coated.

If you have time, let the seasoned roast sit for about 30 minutes at room temperature. This allows the flavors to penetrate the meat more deeply.

Step 4: Sear the Roast

Heat a large skillet over medium-high heat. Add a little olive oil if needed.

Sear the veal roast on all sides until it’s browned (about 3-4 minutes per side). This step locks in the juices and enhances the flavor.

Step 5: Roast the Veal

Transfer the seared veal roast to a roasting pan.

Pour the white wine and broth around the roast in the pan. This will keep the meat moist and add flavor as it cooks.

If using, add your chosen vegetables around the roast.

Step 6: Cook in the Oven

Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Baste the roast occasionally with the pan juices to keep it moist.

Step 7: Rest the Roast

Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes before slicing. This resting period is crucial as it allows the juices to redistribute throughout the meat.

Step 8: Serve

Slice the roast against the grain and serve with the roasted vegetables and pan juices. Enjoy the tender meat infused with rosemary and garlic!

Variations:

Herb Variations: Try using different herbs like thyme or sage for a unique flavor profile.

Cooking Method: You can also cook this roast in a slow cooker on low for 6-8 hours for a hands-off approach.