Slow cooker Sicilian veal pot roast

Delicious Slow cooker Sicilian veal pot roast Recipe

The salty tang of the anchovies and the sweetness of the currants make this a distinctive Sicilian dish.
Slow cooker Sicilian veal pot roast
Prep Time : 0:20 | Cook Time : 5:15 | Total Time : 5:35 | Serving : 6 person.


  • 1 teaspoon olive oil

  • 1kg veal rump roast

  • 1 brown onion, halved, thinly sliced

  • 2 carrots, sliced

  • 2 celery stalks, roughly chopped

  • 2 garlic cloves, thinly sliced

  • 1/2 cup dry white wine

  • 2 x 400g cans diced tomatoes

  • 45g can anchovies, drained

  • 1 cinnamon stick

  • Pinch of dried chilli flakes

  • 1/2 cup currants

  • 1/2 cup pitted black olives

  • 2 tablespoons pine nuts, toasted

  • Fresh flat-leaf parsley leaves, to serve

  • Couscous, to serve


  • Step 1

    Heat oil in a large deep non-stick frying pan over medium-high heat. Season veal with salt and pepper. Add veal to pan. Cook, turning occasionally, for 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker.

  • Step 2

    Reduce heat to medium. Add onion, carrot and celery. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add wine. Cook for 1 minute. Add tomato, anchovies, cinnamon and dried chilli. Season with salt and pepper. Pour over veal. Cover with lid. Cook on low for 3 hours. Sprinkle with currants. Cover. Cook for a further 2 hours or until veal is tender.

  • Step 3

    Slice veal. Sprinkle with olives, pine nuts and parsley. Serve with couscous.

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