Marinated Veal Roast
90’ min.
Easy
4 people
- 1 veal roast (800 g – 1 kg)
- 4 chopped garlic cloves
- 200 g halved cherry tomatoes
- 1 sliced onion
- 2 sprigs fresh rosemary
- 2 carrots sliced
- 10 fresh basil leaves
- Freshly ground black pepper, to taste
- Salt, to taste
- 200 ml white wine
- Extra virgin olive oil
In a large bowl, mix the chopped garlic cloves, halved cherry tomatoes, sliced onion, rosemary sprigs, carrot rounds, basil leaves, freshly ground black pepper, salt, and white wine.
Add the veal roast, making sure it is fully covered with all the ingredients. Let it marinate for at least one hour; we recommend leaving it overnight in the refrigerator if possible. This allows the flavors to penetrate deeper into the meat, ensuring an even more delicious result.
After marinating, transfer the roast and all the marinade ingredients into a roasting pan. Drizzle the roast with extra virgin olive oil. Place the pan in a preheated oven at 180°C (356°F) and cook for about 1 hour 15 minutes, or until the roast is golden and the meat is cooked (cooking time may vary depending on weight; for 800 g – 1 kg, 1h 15min to 1h 30min is recommended).
During cooking, halfway through, turn the roast and baste it with the juices that have formed in the pan. Repeat this step once more shortly before it is done.
Once cooked, remove the veal roast from the oven, let it rest for a few minutes before slicing and serving.
Serve the roast hot with side dishes of your choice and enjoy this delicious dish!
