Pot-roasted veal and vegetables

At Sangre de Toro, we’re big fans of homemade Sunday lunch. If you’d like to surprise your family or friends and turn into a real first-class host, this pot-roasted veal and vegetables paired with a Sangre de Toro Rioja will be a recipe for success.


  • 1

    First, season the piece of veal with salt and pepper and sear it in a pot with some hot oil in it.

  • 2

    Once the meat has browned on both sides, remove it from the pot and slice it into 2-cm fillets.

  • 3

    Peel, wash, and cut all the vegetables: potatoes, carrots, onion, leek, and red pepper.

  • 4

    To cook the vegetables, add a little more oil to the pot you used to sear the meat. Start with the potatoes, carrots, and onion.

  • 5

    Then, add the leek, red pepper, garlic, and seared veal.

  • 6

    After about 30 minutes, check the seasoning and doneness of the vegetables and meat. If needed, leave it to cook for 10 more minutes.

  • 7

    To give it the expert touch, scatter a bit of rosemary on top when you go to serve it – and don’t forget the Sangre de Toro Rioja. Enjoy!


1 kg of veal
4 potatoes
2 carrots
1 onion
1 leek
1 red pepper
3 cloves of garlic
Olive oil
Salt and pepper