Veal Roast With Pan Gravy Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Boneless veal shoulder roast5 Pound, rolled
 Salt To Taste
 Water1 Cup (16 tbs)
 All purpose flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5057 Calories from Fat 2001

% Daily Value*

Total Fat 222 g342%

Saturated Fat 84.3 g421.3%

Trans Fat 0 g

Cholesterol 2631.6 mg

Sodium 1928.9 mg80.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 0.81 g3.2%

Sugars 0.1 g

Protein 691 g1381.5%

Vitamin A Vitamin C

Calcium 0.5% Iron 7.8%

*Based on a 2000 Calorie diet


1. Preheat oven to 325°F. Place meat on rack in open roasting pan. Sprinkle meat with 1 tea spoon salt. Insert meat thermometer into thickest part of meat. Roast meat about 3 hours or until meat thermometer reaches 170°F. Place roast on platter and remove string. Let roast stand 15 minutes for easier carving.
2. Pour pan drippings into a 4-cup measure or a medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juice. Skim 2 tablespoons fat from drippings into 2-quart saucepan and set aside; skim any remaining fat and discard. Add 1 cup water to roasting pan; stir until brown bits are loosened; add to meat-juice in cup to make 2 1/2 cups (add more water if needed).
3. Over medium heat, into fat in saucepan, stir flour until blended; gradually stir in meat-juice mixture and 1 teaspoon salt and cook, stirring constantly, until mixture thickens slightly. Serve gravy with meat.