May 12, 2010

Veal Roast & Onions

"For-a-Crowd" Recipes, Christmas, holiday, main dish, onions, roast, veal

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32 ratings

Prep time: 11 minutes
Chilling time: 8 to 10 hours
Roasting time: 2 1/2 to 3 hours Servings: 6 to 8
Partner: Oven-Roasted Potatoes

Grandma’s veal roast is simple and foolproof, but it tastes like it was a lot of work.

Ingredients

1 rolled veal shoulder roast (about 4 to 4 1/2 pounds)
2 cloves garlic, pressed
2 teaspoons black pepper
2 teaspoons paprika
3 medium onions, sliced
1/2 teaspoon salt
1 (8-ounce) can tomato sauce
1 (4-ounce) can sliced mushrooms

Directions

1

Rub the veal with garlic, black pepper and paprika. Wrap in foil. Chill, covered, for 8 to 10 hours.
2

Preheat the oven to 350ºF.
3

Arrange onions in a roasting pan. Unwrap the veal. Place veal on top of onions. Sprinkle with salt.
4

Spread tomato sauce evenly on top of veal. Top with the undrained mushrooms. Tent with foil.
5

Roast the veal for 2 1/2 to 3 hours. Let stand for 10 minutes before slicing. Serve with pan drippings.

Grandma's Secret Trick

The deeply flavorful combination of paprika, onions, tomatoes and mushrooms is also good with beef. Grandma sometimes selected a beef shoulder roast, which is not rolled, and used it instead of the rolled veal shoulder roast.