Slow Cooker Provencal Veal Tendrons with Tomato and Herbs Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the veal in a separate pan with a small amount of oil until browned on all sides before placing it into the slow cooker. This extra step adds a caramelized complexity to the sauce that develops as the veal slow-cooks.

If you choose to sear, allow the meat to cool slightly before placing it into the slow cooker to avoid an abrupt temperature change that could toughen the fibers.

The sauce can be adjusted for thickness if desired. If it appears too thin after cooking, you can remove the meat and whisk the remaining sauce with a small amount of cornstarch slurry, heating it on the stovetop for a few minutes until it reaches your preferred consistency.

Incorporating a splash of dry white wine or a teaspoon of balsamic vinegar just before serving can also brighten the final flavors of the Provencal tomato sauce.

Variations

• Provencal Veal with Olives: Add half a cup of pitted Kalamata olives during the last hour of cooking. The briny, salty flavor of the olives complements the tomatoes and herbs, adding a classic Mediterranean twist to the traditional Provencal profile.
• Spiced Provencal Veal: Incorporate a pinch of red pepper flakes or a dash of mild chili powder with the herbs. This subtle heat cuts through the richness of the veal and balances the sweetness of the onions and tomatoes.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if the sauce has thickened too much.

Store any leftover veal and sauce in an airtight container once it has cooled to room temperature, which should take no longer than two hours. Placing the food in the refrigerator while it is still steaming can raise the internal temperature of the fridge, so allow it to cool properly first. Properly stored, the dish will maintain its quality for up to three days in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day.

You can assemble the ingredients in the slow cooker insert and keep it in the refrigerator overnight, then place it directly into the slow cooker base to start the cooking process in the morning. This saves time and ensures a delicious, ready-to-eat meal by the time you are ready for dinner.

Serving ideas

Serve this dish hot, directly from the slow cooker or transferred to a warm serving platter. It pairs beautifully with a side of crusty French bread, which is perfect for soaking up the rich, herb-infused tomato sauce. A simple green salad with a light vinaigrette provides a refreshing contrast to the savory, tender veal, balancing the meal with crisp textures and bright, acidic notes.

For a more substantial meal, consider serving the veal over a bed of creamy polenta or steamed couscous. These neutral bases act as a canvas for the robust Provencal sauce, allowing every bit of the flavorful liquid to be enjoyed.

Garnish the plates with a pinch of fresh parsley or a few extra sprigs of thyme if available, which adds a vibrant touch of color and a fresh, herbal finish to the presentation.

Frequently asked questions

Recipe card

Slow Cooker Provencal Veal Tendrons with Tomato and Herbs

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 1/2 lb veal tendrons, cut into pieces
• 2 cups bell peppers, sliced
• 1 cup yellow onion, sliced
• 1 tbsp herbes de Provence
• 2 cups crushed tomatoes

Instructions

1. Place the veal pieces into the base of the slow cooker, ensuring they are distributed evenly. Scatter the sliced bell peppers and onions directly over the meat to create a flavorful bed for the slow cooking process.
2. Sprinkle the herbes de Provence over the vegetables and meat. Pour the crushed tomatoes over the entire mixture, ensuring the ingredients are well-coated and the tomatoes are evenly distributed throughout the slow cooker.
3. Cover the slow cooker and cook on low for 6 hours until the veal is tender and reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for 5 minutes before serving hot on a plate.

Estimated nutrition per serving

Calories

320

Protein

35.5 g

Carbohydrates

12 g

Fat

14 g

Fiber

3 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.