Stuffed Veal Roast Recipe

Name: Stuffed Veal Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium white button mushrooms; 1/2 (10-ounce) box frozen chopped spinach, defrosted; 3 sprigs fresh rosemary; 10 ounces large pimiento-stuffed green olives; Zest of 1 orange; Zest of 1 small lemon; 1 (3-pound) veal roast, netted and tied; Fine sea salt; Freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons honey; 6 tablespoons apricot preserves; 2 teaspoons imitation mustard

Servings: persons

5 medium white button mushrooms
1/2 (10-ounce) box frozen chopped spinach, defrosted
3 sprigs fresh rosemary
10 ounces large pimiento-stuffed green olives
Zest of 1 orange
Zest of 1 small lemon
1 (3-pound) veal roast, netted and tied
Fine sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons honey
6 tablespoons apricot preserves
2 teaspoons imitation mustard

1
Preheat oven to 375u00b0F.
2
Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
3
Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
4
Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
5
Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
6
In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 medium white button mushrooms, 1/2 (10-ounce) box frozen chopped spinach, defrosted, 3 sprigs fresh rosemary, 10 ounces large pimiento-stuffed green olives, and more.

Yes, Stuffed Veal Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Veal Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions