Veal Roast with Roasted Potatoes and Sautéed Green Beans

Ingredients

• 1,5 kg Veal roast (Choose a piece with a bit of fat for extra tenderness)
• 3 tbsp Olive oil (For the spice mix and cooking)
• 30 g Butter (For searing the roast and the vegetables)
• 2 Shallots (Coarsely minced)
• 1 Onions (Cut into large pieces)
• 2 tbsp Balsamic vinegar (Deglaze the pot)
• 250 ml Veal stock (or water) (For cooking the roast)
• 2 sprigs Thyme
• 2 leaves Bay leaf
• 1 sprig Rosemary (optional)
• 800 g Potatoes (Wash, dry and score 2‑3 mm)
• 1 tsp Herbes de Provence (Mixed with olive oil for the potatoes)
• 400 g Green beans (Trimmed, cut into 3 cm pieces)
• 2 Garlic cloves (Minced or chopped)
• 1 tbsp Cornstarch (maïzena) (To thicken the sauce)
• 1 tsp Strong mustard (Optional, to spice up the sauce)
• 100 ml Heavy cream (Added at the end of cooking)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the spice mix

   Mix 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, thyme, bay leaf and chopped rosemary in a small bowl.

   Time: PT5M

2. Brush the roast

   Brush the veal roast on all sides with the spice mix, ensuring even coverage.

   Time: PT5M

3. Sear the roast

   Heat 1 tbsp olive oil and 30 g butter in the pot over medium‑high heat, then add the roast and brown it 2‑3 minutes each side until a beautiful golden crust forms.

   Time: PT10M

4. Add aromatics and deglaze

   Add the coarsely chopped shallots and onion, then deglaze with balsamic vinegar. Let the vinegar evaporate for a few seconds.

   Time: PT5M

5. Add cooking liquid

   Pour the veal stock (or water) until the roast is partially covered, then add thyme sprigs, bay leaves and rosemary.

   Time: PT2M

6. Roast the meat

   Place the covered pot in the preheated oven at 180°C and cook for 1 hour, basting the roast with its juices every 25 minutes.

   Time: PT1H

   Temperature: 180°C

7. Prepare the potatoes

   Wash, dry and score the potatoes into 2‑3 mm slices. Brush them with olive oil, sprinkle with Herbes de Provence, salt and pepper.

   Time: PT10M

8. Roast the potatoes

   Arrange the potatoes on a baking sheet lined with parchment paper and roast, alongside the roast, for 45 minutes at 180°C.

   Time: PT45M

   Temperature: 180°C

9. Prepare the green beans

   Trim the green beans, cut into 3 cm pieces and mince the garlic.

   Time: PT5M

10. Sauté the green beans

    Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat, add the garlic then the green beans. Brown for 5 minutes while stirring.

    Time: PT5M

11. Steam (or water cooking)

    Add 100 ml water (or veal stock) to the pan, cover and simmer for 10 minutes.

    Time: PT10M

12. Finish uncovered

    Remove the lid, increase heat to high and sauté for 5‑6 minutes until desired doneness (crunchy or more tender).

    Time: PT6M

13. Rest the roast

    Remove the roast from the oven, wrap it in aluminum foil (without parchment) and let rest for 10 minutes before slicing.

    Time: PT10M

14. Strain the juices

    Pour the cooking juices through a fine sieve or chinois, pressing the solids to extract as much sauce as possible.

    Time: PT5M

15. Thicken the sauce

    In a small bowl, whisk 1 tbsp cornstarch into 2 tbsp filtered sauce, add mustard if desired, then return the mixture to the pot. Reduce over medium heat for 10 minutes while stirring.

    Time: PT10M

16. Creamy finish

    Stir in 100 ml heavy cream, mix for 2‑3 minutes over low heat, adjust seasoning with salt and pepper.

    Time: PT3M

17. Plating and serving

    Slice the roast thinly, arrange on a serving platter, surround with roasted potatoes and sautéed green beans, drizzle with the creamy sauce and sprinkle with Herbes de Provence.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Veal roast: Pork roast
• Instead of Olive oil: Canola oil
• Instead of Butter: Margarine
• Instead of Shallots: Yellow onions
• Instead of Balsamic vinegar: Red wine vinegar
• Instead of Veal stock (or water): Chicken stock, Water
• Instead of Thyme: Herbes de Provence
• Instead of Potatoes: Sweet potatoes
• Instead of Herbes de Provence: Thyme + rosemary
• Instead of Green beans: Broccoli
• Instead of Cornstarch (maïzena): Potato starch
• Instead of Strong mustard: Whole grain mustard
• Instead of Heavy cream: Crème fraîche

Equipment Needed

• Heavy‑bottomed Dutch oven (or pot)
• Baking sheet / parchment paper
• Oven
• Chef's knife
• Cutting board
• Wooden spoon
• Fine sieve or chinois
• Bowl for whisking cornstarch
• Whisk
• Aluminum foil
• Oven thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Brush the roast evenly with the spice mix
• Sear the roast to achieve a beautiful crust
• Baste the roast regularly during oven cooking
• Let the roast rest 10 minutes before slicing
• Thicken the sauce properly with cornstarch without forming lumps

Chef Tips from the Video

• Use clarified butter for searing to raise the smoke point.
• Add a small spoon of honey to the balsamic vinegar for a subtle sweet note.
• Sprinkle the potatoes with grated Parmesan 5 minutes before the end of cooking for a light gratin.

Troubleshooting

Storage

Refrigerator: Store leftover meat and sauce in an airtight container for 3‑4 days.

Freezer: Sliced roast freezes for 2‑3 months, sauce freezes separately for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mix and keep it for 1 week in the refrigerator.
• Cook the potatoes ahead of time and reheat in the oven just before serving.
• The sauce can be made ahead and gently reheated over low heat.