Veal roast with potatoes
A classic Greek recipe for veal roast with the most delicious potatoes.
Servings: 8 servings
Calories: 888kcal
Equipment
- roasting pan with rack
Ingredients
- 3 kg veal roast (6.6 lbs)
- 1 cup olive oil
- 1 cup vegetable oil
- 4 cloves garlic, thinly sliced
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tbsp steak spice
- 1 medium size carrot
- 1/2 medium yellow onion
- 1 stalk celery
For the potatoes:
- 10-12 medium sized potatoes we prefer yellow flesh, or red potatoes here
- juice of 2 lemons
- 1 tbsp dry Greek oregano
- 1/2 tbsp salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (approximately 177 degrees Celsius).
- Leave your veal at room temperature for approximately 15 minutes. Rinse well and then pat dry with paper towels.3 kg veal roast (6.6 lbs)
- Make several slits around the veal roast and insert slivers of garlic into them.4 cloves garlic, thinly sliced
- Rub the salt, pepper and steak spice all over the veal and place it on a rack in a roasting pan. Into the roasting pan pour the vegetable oil, olive oil and water. Roughly chop the onion, carrot and celery stalk and add these to the liquid base.1 cup olive oil, 1 cup vegetable oil, 2 cups water, 1 teaspoon salt, 1 teaspoon pepper, 1 tbsp steak spice, 1 medium size carrot, 1/2 medium yellow onion, 1 stalk celery
- Place your roasting pan, uncovered, in the center of your oven and cook for about 2 ½ hours. Cover your roasting pan and increase your oven temperature to 400 degrees Fahrenheit (about 205 degrees Celsius) and cook for an additional 30 minutes. The roast is medium done when the internal temperature measures 160 degrees Fahrenheit (about 71 degrees Celsius). Calculate approximately 25-35 minutes per pound.
- While your roast is in the oven, peel your potatoes and cut them into thick wedges (about 4- 6 wedges per potato). Allow them to soak in a bowl of cool water.10-12 medium sized potatoes
- Remove the roast from the oven and transfer it to a heat proof platter. Cover loosely, but completely, with tin foil and allow to rest while the potatoes are roasting.
- Once your veal is out of the oven, pass all of the liquid which is in the roasting pan through a fine sieve and add these juices (free of solids) to the roasting pan you will use for the potatoes. Drain your potatoes and add them to the pan. Mix in the juice of two lemons. Sprinkle on top the salt and dried oregano.juice of 2 lemons, 1 tbsp dry Greek oregano, 1/2 tbsp salt
- Place your potatoes, uncovered, into the lower rack of your oven (still set at 400 degrees Fahrenheit / 205 degrees Celsius). Bake for approximately 1 ½ hours or until done. Check on them once in awhile to be sure that your pan has not dried out. If it has, add about 1/2 cup water.
- Enjoy!
Nutrition
Calories: 888kcal | Carbohydrates: 48g | Protein: 77g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 281mg | Sodium: 1078mg | Potassium: 2338mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1283IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 5mg