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Maple Braised Veal Roast with Two Potatoes

Stave off the chill of winter with this comforting pot roast. Make your own “sugar shack” meal with this moist and tender roast with a hint of maple. Add a puffy omelette and baked beans for the full experience.

  • 3 lb (1.5 kg) boneless veal shoulder roast, tied
  • 1/3 cup (75 mL) all-purpose flour
  • 3 tbsp (45 mL) vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1 bay leaf
  • 1-1/2 cups (375 mL) chicken stock
  • 1/3 cup (75 mL) 100% pure maple syrup
  • 2 tbsp (30 mL) cider vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 2 each potatoes and sweet potatoes, peeled and cut in chunks
  • salt to taste

Pat roast dry and dust with flour; set aside remaining flour.

In large Dutch oven or pot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown roast, turning to brown all sides. Transfer to plate.

Reduce heat to medium; add onion, celery, pepper and bay leaf to pot. Cook, stirring, for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring, for 1 minute.

Gradually pour in stock, maple syrup, vinegar and mustard; bring to boil, scraping any brown bits stick to pot.

Return roast and any accumulated juices to pot; cover and bake in 325°F (160°C) oven for 1 hour, turning every half hour.

Add potatoes and sweet potatoes; bake for 1 to 1 1/2 hours longer, or until roast is fork tender and potatoes are tender.

Transfer roast to cutting board; tent with foil and let rest for 15 minutes. Transfer potatoes to serving bowl. Skim any fat off liquid in pot; discard bay leaf. Bring to boil. Reduce heat and simmer for about 10 minutes or until sauce is thickened.

Serve over slices of roast.

Makes 6 to 8 servings

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