Grain Fed veal, Ready to Cook
Veal seasoned roast
25 min Preparation
2-2h30 Cooking
4 Portions


  • 1 seasoned veal roast for pulled veal Fontaine Family (Approx. 800 g)
  • 60 ml (1/4 cup), vegetable oil
  • 500 ml (2 tasses), water or veal stock
  • 30 ml (2 tbsp.) maple syrup, optional
  • 3 small onions, quartered
  • 2 carrots, sliced
  • 6 potatoes, quartered


  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large ovenproof pan over medium-high heat. Add onions to pan, browning on all sides. Remove onions and set aside.
  3. Add carrots to the same very hot pan and stir until lightly browned, about one minute. Set aside with the onions.
  4. Place the roast in the pan, add carrots, onions and potatoes. Add enough veal stock (or water) and maple syrup to cover the meat halfway. Cover pan with aluminum foil.
  5. Bake in oven for 2-2 1/2 hours or until tender. Remove roast and let rest on a cutting board for about 15 minutes.
  6. Using two forks, shred the veal roast. Be sure to save the juices in a bowl and pour them over the shredded veal if desired and serve with onions, carrots and potatoes.

Side dishes

Tips and Tricks

Using two forks, shred the veal roast and use in sandwiches.