Veal shoulder roast

Grain Fed veal
Boneless Veal Shoulder Roast
20min Preparation
1h30 Cooking
4 Portions

Veal roast is an easy recipe that will please all. It offers an excellent nutritional profile and tastes great. The beauty of this product it can be made a day or two ahead of serving; simply reheat and serve in less than 30 minutes. Serve veal roast with potatoes, noodles or rice and your favorite root vegetables. Adjust amounts of ingredients depending on the size of the roast.


  • 1 roast 1kg (2.2 lbs) - Fontaine Family Boneless Shoulder Roast
  • Dijon mustard as needed to cover roast.
  • 2 large onions, thick slices
  • 60 ml (¼ cup) dry onion soup mix
  • 125 ml (½ cup) of oil
  • Garlic powder as needed
  • Paprika as needed
  • Thyme as needed
  • Salt to taste
  • Pepper to taste
  • Water as needed to allow for moist cooking (may use veal or chicken broth or red or white wine)


  1. Preheat oven to 350°F.
  2. Cover roast with a layer of mustard. Place half the onions on bottom of roasting pan and place veal on top of onions.
  3. Sprinkle roast with onion soup mix, allowing some to fall to bottom of pan. Do the same thing with the garlic powder, paprika, thyme, salt and pepper. Drizzle oil over top of roast. Add water to the roasting pan, just enough to reach a depth of 1 cm (½ inch). You can replace the water with wine or veal or chicken broth. Place the remaining half of the onions around and on top of the roast.
  4. Cover roasting pan and place in oven. Cook for 60 minutes or until internal temperature reaches 150 °F (65 °C).
  5. Remember if pan becomes dry, add some water (or wine or broth) to allow for moist cooking.
  6. Once the desired cooking has been reached, remove the roast from oven, keep covered and let rest 20 minutes before serving.
  7. Serve with mashed potatoes, and seasonal vegetables.
  8. You may cool down and refrigerate overnight and slice for sandwiches or appetizers or reheat the next day in less than 30 minutes and serve as a roast.

Side dishes

Serve with mashed potatoes and grilled in-season vegetables.

Tips and Tricks

Let roast cool before cutting into thin slices to make delicious sandwiches the next day.