Veal Pot Roast with Root Vegetables (slow cooker)

Mid-winter is my preferred season to haul out the slow cooker. The weather is frigid, requiring heartier dinner fare to make up for all the energy we spend trying to stay warm.

Yesterday’s Sunday dinner was a slow cooked veal roast, seasoned with orange zest and surrounded by an assortment of root vegetables. To say it ‘hit the spot’ after a mainly meatless week of meals would be an understatement.

It spurred us on to bundle up in toques and scarves and spend an afternoon ice skating. The city maintains a winding skating area along the river’s edge around this time of the year and it winds and bends with views of the snowy island directly opposite. It was the perfect opportunity to let go of the stress of the week and gather fortitude for another seven days.


Our children are fanatical about snow and winter sports and we try to fit in as many family outings as we can on the weekends. We ended up adventuring all afternoon long, stopping here and there, even watching ice fishermen trying their luck at catching whitefish.  Of course there was also the requisite break to warm up with chocolat chaud.

Veal Pot Roast with Root Vegetables (slow cooker) | Simple Bites #recipe #slowcooker #dinner #eatseasonal

They may not be the prettiest vegetables in season right now, but these carrots, parsnips and white turnips nearly upstaged the grass-fed veal roast. I know roasting vegetables is all vogue, (and we like that method, too) but the mild flavours of winter root vegetables really lend themselves to a slow cooker preparation.

I find they complement proteins like veal and chicken without overwhelming them. Side note: the recipe below would also be utterly fantastic with a whole chicken.

Veal Pot Roast with Root Vegetables (slow cooker) | Simple Bites #recipe #slowcooker #dinner #eatseasonal

In case you’re just tuning in, we’ve brought back the tradition of Sunday dinner at mid-day because it works for us in this stage of life. That doesn’t mean slaving away in the kitchen on your precious relaxed Sunday mornings. No indeed. Today’s slow cooker recipe is one of many designed for minimum effort and maximum enjoyment.

Serve this slow cooker Veal Pot Roast with Root Vegetables with a crunchy salad, perfect mashed potatoes, or an easy baked rice pilaf and everyone leaves the table happy. Just don’t forget about dessert.

Veal Pot Roast with Root Vegetables (slow cooker) | Simple Bites #recipe #slowcooker #dinner #eatseasonal

Sunday Veal Pot Roast with Parsnips, Carrots & Orange

A Sunday dinner favourite of slow cooked veal roast, seasoned with orange zest and surrounded by an assortment of root vegetables.
5 from 4 votes
Print Pin Rate
Course: Main Dishes
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 people
Calories: 350kcal
Author: Aimee


  • 2 Tablespoons olive oil
  • salt and pepper
  • 3 lb boneless veal roast tied
  • 4 medium carrots peeled
  • 2 parsnips peeled and halved
  • 2 white turnips peeled and quartered
  • 10 cloves garlic peeled
  • 2 sprigs fresh thyme
  • 1 orange scrubbed
  • 1 cup chicken stock or veal stock


  • Heat a large cast iron pan over high heat and add the olive oil. Season the roast all over with salt and pepper.
  • Place the roast in the hot pan and sear it on all sides. This will take a good ten minutes; don't rush it.
  • Transfer the roast to a slow cooker.
  • In the same hot cast iron pan, add in carrots and parsnips. Cook for 5 minutes or until they are slightly caramelized. Add the vegetables to the slow cooker. Repeat with turnips and garlic. You may have to add a little more oil to the pan.
  • Tuck all the vegetables around the roast in the slow cooker. Zest the orange over the top and add the thyme. Cut orange in half and juice it into the slow cooker. Add the stock.
  • Cover the slow cooker and cook roast for 5 hours on low.


Calories: 350kcal | Carbohydrates: 16g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 228mg | Potassium: 913mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5145IU | Vitamin C: 25.1mg | Calcium: 72mg | Iron: 2mg




Eating in season

Seasonal Eating Series:

Spearheaded by Becky from The Vintage Mixer, I’m teaming up with a few friends to highlight seasonal eating and celebrate what is fresh and delicious now. Also chiming in with their seasonal eats are:

Kelsey from Happyolks
Lindsay from Cafe Johnsonia
Lauren from Lauren’s Latest
Lauren from Climbing Grier Mountain
Molly from My Name is Yeh

Each month Becky’s hubby Josh is whipping up an illustrated Seasonal Produce Guide, which you can save to your desktop computer or iPhone, if you like. February’s is above, a striking lemon. Join us on Instagram and tag your photos with the #eatseasonal hashtag.

Okay, let’s talk seasonal produce! What’s in your fridge or pantry right now?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. A roast sounds delicious! I think I’ll put this on the meal plan for next week. We’re rocking the squash, potatoes (sweet & white), and carrots this week.

  2. This is so lovely! I can picture the whole family enjoying it!!

  3. Looks delicious. My family loves a good pot roast. Oh how my kids would be jealous of your snow! (We’re from B.C.)

  4. Oh, I love that you added citrus to this! How would the flavour of beef (or lamb) compare to veal prepared this way?

  5. Oooh….this looks so tasty. I think I’m long overdue for a good pot roast – you’ve inspired me to make one this week!

  6. This is the kind of food that will feed your soul. Simply lovely.

  7. Joyce Hertzoff says

    5 stars
    Have you ever done this veal pot roast with venison or another game meat? Love the idea of the orange zest!

  8. The vegetables look really tasty!

  9. 5 stars
    You’re so lucky to have a reliable resource for veal near you! This roast seems like the epitome of comfort food.

    • Thanks, Casey, I do! Quebec veal standards are the highest in Canada and there are no growth hormone implants, either.

      It’s not something we eat often (first recipe in 4 years of blogging!) but as long as we consume dairy, free range veal is part of the cycle and well support those farmers, too.

  10. We are loving butternut squash, parsnips, sweet potatoes and turnips. =) I love the inspiration for seasonal eating and new recipes to try, I admit to a bit of root vegetable rut in February. That roast looks perfect for a February meal.

  11. Thanks for this recipe, Aimee! I keep meaning to tell you – and this post reminded me – about how much I loved the slow-cooked chicken in milk with citrus that you posted before the holidays. I had been wanting to make it and chicken finally went on sale so I made it last weekend. So delicious! I had never cooked a whole chicken in the slow cooker but I will from now on!

  12. I have a chicken I would like to try this. Do I have to sear the chicken?

  13. Great family dinner! Everybody love a good pot roast! 🙂

  14. Yum, this is my husbands favorite sort of dish 🙂 yummy!

  15. 5 stars
    Love this roast!! I’ll be making it soon for sure. Perfect for this season 🙂 Take care, Becky

  16. This, just as pictured here, is exactly what comes to my mind when I think of a perfect Sunday Dinner. Yum!

  17. 5 stars
    I say a big YES to this roast!

  18. Would this work with a sirloin tip roast? The pictures look delicious!!

  19. I work a job were I am gone for 10 hours and I was wondering if I did this before I went to work if the roast would over cook while I was gone? It is just me so I don’t have anyone to go turn it off after 5 hours.

  20. Yay google is my world beater assisted me to find this great web site!

  21. I have made this several times, just made it today with beef brisket, it is so simple but tastes so great, and very flexible with what’s in the pantry during this very strange times. Thanks so much for a very tasty recipe.

    • Thank You, Janine for this comment! 28 comments and the very last one actually wrote the comment after trying out the recipe.

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