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Vitello arrosto is a slow roasted veal roast, browned in a Dutch oven and cooked at 150 C / 300 F for about 90 minutes over onion, carrot and celery. It’s done when an instant-read thermometer reads 145 F / 63 C in the thickest part.
Veal is lean, so a hot oven tightens the outside long before the center is ready. The low heat does the work here, and texture defines the result.
The mistake to avoid is cooking by the clock. A thicker roast, or one straight from the fridge, needs longer, and pulling it ten minutes late turns it dry and chalky. Start checking at 75 minutes.
The pan juices become the sauce, so nothing is wasted. Leftovers slice cleanly cold and warm up in the sauce, which makes this a Sunday roast that also covers Monday and Tuesday.
Why You’ll Love This Recipe
- Low, steady heat keeps lean veal tender from edge to center
- One Dutch oven handles the sear, the roast, and the sauce
- Needs only three quick bastings while it roasts
- Leftovers slice cleanly and reheat in the pan sauce
Ingredient Notes
- Boneless veal roast: Ask the butcher for top round or rump, tied. Boneless pork loin is a cheaper swap and reaches the same 145 F / 63 C, but check the thermometer about 15 minutes earlier.
- Dry white wine: Use an unoaked bottle such as Vermentino or Pinot Grigio. If you’d rather skip alcohol, use extra stock plus 1 tbsp lemon juice.
- Stock: Choose low-sodium chicken or veal stock. The sauce reduces, so salty stock ends up too salty.
- Rosemary and sage: Fresh herbs give a cleaner flavor here. If you only have dried, use 1 tsp rosemary and 1/2 tsp sage.
- Butter and olive oil: The oil handles the heat and the butter adds color to the crust. For dairy-free, use 2 tbsp more olive oil in place of the butter.
Slow Roasted Veal (Vitello Arrosto) with Pan Sauce
Ingredients
Method
- Set a rack in the lower third of the oven and heat to 150 C / 300 F. Pat the veal completely dry, tie it with kitchen twine at 3 cm intervals, and season all over with the salt and pepper. Leave it on the counter while the oven heats and you cut the vegetables.
- Heat the olive oil and butter in a 26 cm / 10-inch Dutch oven over medium-high heat until the butter foams. Sear the veal for about 2 minutes per side, turning with tongs, until deep golden all over, about 8 minutes total. Move it to a plate.
- Lower the heat to medium. Add the onion, carrots, celery and garlic and cook for 4 minutes, stirring, until the edges take color. Pour in the wine, scrape up the browned bits with a wooden spoon, and simmer for 2 minutes until reduced by about half. Add the stock, rosemary, sage and bay leaves, then set the veal on top with any juices from the plate.
- Roast uncovered for 90 minutes, basting with the pan juices every 30 minutes. Start checking at 75 minutes. The roast is done when an instant-read thermometer in the thickest part reads 145 F / 63 C, so if it's still under, return it to the oven and check every 5 minutes. If the liquid drops below 1 cm / 1/2 inch, add 60 ml water or stock.
- Move the roast to a cutting board, tent loosely with foil, and rest for 15 minutes. Meanwhile, set the Dutch oven over medium heat, discard the bay leaves and herb stems, and simmer the juices and vegetables for 5 minutes, mashing the vegetables lightly into the liquid, until the sauce coats the back of a spoon. Taste and add a pinch of salt if needed.
- Remove the twine and slice the veal across the grain, about 5 mm thick. Arrange the slices on a warm platter and spoon the sauce over the top. Serve right away.
Notes
- Pull the roast at 145 F / 63 C, not by the clock.
- Rest the veal 15 minutes under loose foil before slicing.
- Chill the whole roast overnight if you want the thinnest, cleanest slices.
- Season the sauce at the end, after the juices have reduced.
Tips for Success
- Pat the veal completely dry before searing, because surface moisture steams the meat and you’ll get gray patches instead of a deep golden crust.
- Insert the thermometer into the thickest part, away from the pan, and start checking at 75 minutes rather than trusting the full 90.
- Tie the roast at 3 cm intervals so it holds an even cylinder and cooks at the same rate along its length.
- Slice across the grain, about 5 mm thick, with a sharp carving knife after the full 15-minute rest so the juices stay in the meat.
- Season the sauce last, because the juices concentrate as they simmer and the stock and wine already carry salt.
Variations
- Stir 1 tbsp capers and 2 chopped anchovy fillets into the finished sauce for a briny edge that suits mild veal.
- Swap the white wine for 150 ml dry Marsala and add 200 g halved cremini mushrooms with the vegetables.
- Add 600 g halved baby potatoes to the pan for the last 60 minutes so they soak up the juices.
Storage and Reheating
Sliced vitello arrosto keeps 3 to 4 days in an airtight container in the refrigerator, covered with its pan sauce. Refrigerate it within 2 hours of cooking.
Reheat the slices in a 26 cm / 10-inch skillet with a few spoonfuls of sauce, covered, over low heat for 5 to 8 minutes until warm. You can also cover the dish with foil and warm it at 140 C / 275 F for 15 minutes. Skip the high-power microwave, which toughens thin slices.
For make-ahead, roast the veal a day early, chill it whole in the sauce, and slice it cold for cleaner cuts. Sliced veal in sauce freezes for up to 2 months. Thaw it overnight in the refrigerator.
Serving Suggestions
Serve vitello arrosto sliced, with the pan sauce spooned over the top. Creamy polenta or mashed potatoes catch the sauce well, and roasted potatoes work if you’re feeding a crowd.
Add something green with a bitter edge: garlicky spinach, braised escarole, or a lemony arugula salad. The sharpness balances the mild meat. A glass of Vermentino or a light Barbera d’Asti suits it.
Cold leftover slices make a good panino with salsa verde and arugula. They also work on a vitello tonnato-style plate with tuna sauce and capers.
FAQ
How do I know when vitello arrosto is done?
Insert an instant-read thermometer into the thickest part of the roast. It’s done at 145 F / 63 C, with a faintly rosy center and a firm but yielding feel when pressed. Start checking at 75 minutes, since a thicker or colder roast runs longer and veal dries out fast once it passes that point.
Why is my slow roasted veal dry and chalky?
Overcooking is the usual cause, because veal has very little fat. Pull it at 145 F / 63 C, rest it 15 minutes, and slice across the grain at about 5 mm. A roast that’s gone past that point won’t recover, but spooning warm pan sauce over the slices helps.
Can I use veal shoulder instead of top round for vitello arrosto?
You can, but it behaves differently. Shoulder has more connective tissue and needs a longer, moister braise to turn tender, so it won’t slice neatly at 145 F / 63 C. For this recipe, stick with top round or rump, or use boneless pork loin as a lower-cost swap.
Can I roast the vitello arrosto the day before and slice it later?
Yes. Roast it, cool it, and refrigerate the whole piece in its pan sauce overnight. Slice it cold the next day, then warm the slices covered in a skillet with the sauce for 5 to 8 minutes. Cold slicing gives cleaner, thinner pieces than cutting a warm roast.
What wine goes with slow roasted veal?
A dry, medium-bodied white such as Vermentino or Soave matches the mild meat, and the same bottle works in the pan. If you prefer red, pick a light one like Barbera d’Asti or Valpolicella that won’t overpower the veal. Cook with a wine you’d be happy to drink.
Is vitello arrosto gluten free, and how do I make it dairy free?
Yes, it’s gluten free as written, since there’s no flour or breadcrumbs. Check that your stock label doesn’t list wheat. It contains dairy from 30 g butter, so for a dairy-free version use 2 tbsp more olive oil, though the crust browns slightly less.