Veal roast covered with bacon

Author: 5/15
Rôti de veau bardé de bacon
Preparation 15
Baking 45
Portions 4
Freezing No
Sodium756 mg
Protein47 gr.
Fiber1 gr.
Fat40 gr.
Carbohydrate6 gr.
Iron2 mg
Calcium48 mg


  • 700 gr (about 1½ pound) of veal or pork roast
  • 10 bacon slices
  • 125 ml (1/2 cup) of veal stock
  • 2 diced tomatoes
  • 1 chopped onion
  • 15 ml (1 tablespoon) of chopped parsley
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  • Preheat oven at 180 °C (350 °F).
  • Salt and pepper the roast.
  • In a large pan, heat a bit of olive oil at medium heat. Roast the roast over all sides for 2 to 3 minutes. Cool down.
  • Roll up bacon slices over the roast, and tie up.
  • In a deep oven bake safe plate, pour in veal stock. Set down the roast, tomatoes and onion. Spread with parsley. Oven bake for 45 to 55 minutes.
  • remove from oven and cool down 10 to 15 minutes before slicing. Serve with cooking juice.

Chef's notes

Idea for side dish :

Mini potatoes and roasted leeks 

In a bowl, mix 500 ml (2 cups) of mini red potatoes sliced in halfs with 1 leek into chunks of 2 cm (3/4 inch), 30 ml (2 tablespoons) of olive oil, 15 ml (1 teaspoon) of paprika. Salt and pepper. Set over a baking sheet covered with parchment papper. Oven bake for 25 to 30 minutes at 190 oC (375 oF), while stirring at mid-cooking, until potatoes tenders and vegetables roast.