HomeSlow Cooker Veal Roast

Veal Roast

Posted in : Slow Cooker on by : Daphne


4 lbs rump of veal2 1/2 Tbsp. oilSalt to tasteFreshly ground black pepper to taste3 carrots sliced2 medium onions quartered4 celery stalks cut in chunks1/4 C. water3 Tbsp. butter2 1/2 Tbsp. plain flour1/3 C. white wine


Brown the veal on all sides in the oil in a fry pan. Season to taste with salt and pepper. Put the vegetables into the crockery pot and place meat on top. Pour the water into the fry pan and scrape the bottom. Cook over a low heat for one minute, and then pour onto the meat. Cover and cook on the low setting for five to seven hours. Remove the meat and the vegetables from the crockery pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat for 30 seconds. Add the liquid from the crockery pot and, stirring constantly, cook until thick and smooth. Add the wine and cook for another two minutes. Season to taste with salt and pepper. Pour over the meat.