Veal Roast With Mushrooms

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/2/21
Veal Roast With Mushrooms

The Spruce / Sonia Bozzo

Prep: 10 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 25 mins
Servings: 8 servings

If you are looking for something spectacular for a special family dinner or holiday meal, this veal roast is an excellent option. The roast makes a fabulous holiday meal or Sunday dinner, and these results will wow your friends and family.

Jazz the veal roast up with a variety of mushrooms, such as crimini, shiitake, button, oyster, and porcini. The roast is an impressive entree to serve dinner party guests. 

Serve the roast with classic mashed or baked potatoes. Or try something a little different, like these Hasselback sweet potatoes or Duchess mashed potatoes.

Ingredients

  • 1 3-pound boneless veal roast

  • 1 garlic clove, cut in half

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 4 tablespoons butter

  • 1/2 cup chopped onion

  • 1 tablespoon all-purpose flour

  • 1/2 cup dry white wine

  • 8 ounces mushrooms, sliced

  • 1 tablespoon fresh rosemary, chopped

Steps to Make It

  1. Gather the ingredients.

    Veal Roast With Mushrooms ingredients

    The Spruce / Sonia Bozzo

  2. Preheat oven to 350 F.  Place a rack in a roasting pan or 9 x 13 x 2-inch baking pan.

    roasting pan

    The Spruce / Sonia Bozzo

  3. Pat veal roast dry with paper towels.

    Pat the veal roast dry with paper towels

    The Spruce / Sonia Bozzo

  4. Rub roast all over with cut slice of garlic; discard garlic.

    Rub the roast all over with the cut slice of garlic

    The Spruce / Sonia Bozzo

  5. Season meat with kosher salt and freshly ground black pepper.

    Season the meat with kosher salt and freshly ground black pepper

    The Spruce / Sonia Bozzo

  6. Heat butter in a large skillet over medium-high heat. Cook veal roast until it is lightly browned, turning to sear all sides. Spoon melted butter over roast as it cooks. Remove meat from skillet and reduce heat to medium.

    veal cooking in a pan

    The Spruce / Sonia Bozzo

  7. Add chopped onion to skillet and cook, stirring, for about 6 to 8 minutes, or until onion has browned lightly.

    onions cooking in a pan

    The Spruce / Sonia Bozzo

  8. Add flour to skillet and stir until well blended. Cook, stirring, for 1 minute. Add wine; blend well.

    flour and wine added to the onions in the pan

    The Spruce / Sonia Bozzo

  9. Add mushrooms and rosemary.

    Add the mushrooms and crumbled rosemary to the mushroom mixture

    The Spruce / Sonia Bozzo

  10. Place veal roast on rack in prepared pan.

    Place the veal roast on the rack in the prepared pan

    The Spruce / Sonia Bozzo

  11. Pour mushroom and onion mixture over roast.

    Pour the mushroom and onion mixture over roast in a pan

    The Spruce / Sonia Bozzo

  12. Roast veal for about 2 hours to 2 hours and 15 minutes, basting with mushroom mixture and turning veal roast every 20 to 30 minutes. Add more wine, water, or beef stock, as needed to keep mushrooms and onion mixture moist. The internal temperature of the veal should be about 145 F for medium rare, 160 F for medium, or 170 F for well done.

    Veal Roast With Mushrooms

    The Spruce / Sonia Bozzo

*According to USDA guidelines, veal or beef should be cooked to a minimum safe temperature of 145 F.

Tips

  • Wine Suggestions: For reds, choose Pinot Noir, Malbec, or Merlot. For white wines, choose Chardonnay or Sauvignon Blanc.
  • For more garlic flavor, rub the roast with the garlic and then cut it into slivers. Make a few small slits over the roast and insert the garlic slivers.

Recipe Variations

  • Replace the rosemary with 1 tablespoon of chopped fresh thyme.
  • Add 1 cup of beef stock to the mushroom mixture to make a rich and flavorful sauce for the meat.
  • Use mixed wild mushrooms instead of button mushrooms.