Slow Cooker Veal Orloff with Bacon and Cheese Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the exterior of the veal roast in a hot pan before placing it in the slow cooker. This adds a nice golden crust and extra depth to the final sauce. If you choose to sear, ensure the pan is very hot and use a high-smoke point oil, then proceed immediately to the slow cooker assembly to keep the meat moist.

The leftover braising liquid from the slow cooker is packed with flavor. Once the meat is removed, you can strain the liquid and simmer it in a small saucepan over medium heat until it reduces into a thicker, more concentrated sauce. This can be drizzled over the sliced veal when serving to add an extra layer of moisture and richness to the plated dish.

Variations

• Mushroom Infusion: Add two cups of sliced cremini mushrooms to the slow cooker along with the onions. The mushrooms will absorb the veal juices and provide an earthy flavor that pairs perfectly with the melted cheese and bacon filling.
• Herb-Crusted Finish: Before serving, lightly coat the top of the sliced roast with a mixture of fresh parsley, chives, and breadcrumbs. This adds a fresh, herbaceous crunch that balances the savory, rich profile of the bacon and cheese.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze the cooked veal in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat slices in a covered dish in the oven at 300°F (150°C) with a splash of stock until the meat reaches 165°F (74°C).

Store any leftover veal in an airtight container in the refrigerator for up to three days. Ensure the roast is sliced into smaller portions to help it cool quickly before storing.

Keep the juices separate if possible, or store them together to prevent the meat from drying out. When ready to eat, ensure the meat is reheated thoroughly to an internal temperature of 165°F (74°C) to maintain safety.

This dish is excellent for making ahead, as the flavors often deepen after a day in the refrigerator. Prepare the roast as directed, but stop just before the final resting and slicing.

Allow the whole roast to cool completely, then wrap it tightly and refrigerate. When ready to serve, gently reheat the roast in a slow cooker or oven with a splash of stock until it is heated through, then slice and serve.

Serving ideas

Serve the sliced Veal Orloff on a warm platter to keep the meat and cheese filling at an optimal temperature. Arrange the slices slightly overlapping to showcase the beautiful layers of bacon and cheese.

Spoon the reduced braising liquid generously over the meat, and garnish with fresh herbs if desired. This dish pairs beautifully with simple sides like roasted root vegetables or a crisp green salad.

Consider serving the roast alongside a side of creamy mashed potatoes or steamed green beans. The mild flavor of the veal and the richness of the cheese filling are complemented by earthy vegetables.

Ensure that the serving platter is pre-warmed, as this helps maintain the integrity of the melted cheese and keeps the roast moist while it is being enjoyed at the table.

Frequently asked questions

Recipe card

Slow Cooker Veal Orloff with Bacon and Cheese

Prep 15 minCook 4 hRest 10 minTotal 4 h 25 minServes 6

Ingredients

• 3 lb veal roast, stuffed with bacon and cheese slices
• 2 large onions, sliced
• 1 tbsp dried herbs
• 1 cup veal stock

Instructions

1. Place the bacon and cheese stuffed veal roast into the base of the slow cooker. Arrange the sliced onions around the sides of the roast to create a flavorful bed that will infuse the meat as it slowly cooks.
2. Sprinkle the dried herbs evenly over the top of the veal roast. Pour the veal stock into the slow cooker, taking care to pour it around the sides of the roast rather than directly over it, which helps maintain the seasoning on the meat.
3. Cover the slow cooker and cook on low heat for approximately four hours. Once the roast reaches an internal temperature of 145°F (63°C), remove it carefully. Let the roast rest for at least 10 minutes before slicing to ensure the juices redistribute throughout the meat for a succulent texture.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

35.5 g

Carbohydrates

8 g

Fat

28 g

Fiber

1.5 g

Sugar

3 g

Sodium

750 mg

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