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Rôti de paleron de veau

Chuck Veal Roast

Feb 19, 2026Famille Fontaine

prep time

cook time

portions

Chuck Veal Roast still a favourite and so delicious... especially during those oh so cold winter nights.

Ingredients

1 large onion, sliced into rings
3 celery sticks, cut into large pieces
olive oil

Seasoning for roast

salt
pepper
oregano
grounde thyme
garlic
sprigs of rosemary

Product title

$99.99

PREPARATION

Defrost the frozen veal shoulder roast in the fridge overnight.
Preheat oven to 350⁰F. Line a large roasting tray with a large piece of heavy aluminum foil, large enough to cover and seal the roast. Brush roast with olive oil.
Preheat oven to 350⁰F. Line a large roasting tray with a large piece of heavy aluminum foil, large enough to cover and seal the roast. Brush roast with olive oil.
Add one large onion sliced into rings and 3 branches of celery cut up into 2 inch pieces.
Take the aluminum foil and roll tightly in order to enclose the roast completely.
Place roast in a pre heated oven at 350⁰F. Cook for approximately 3 hours or 20 minutes per pound or until internal temperature reaches 175⁰F.
Remove roast from the oven and let sit for 15 – 20 minutes before removing the foil wrap.
Collect the natural juices from the pan and foil in a bowl for use later.
With kitchen scissors cut netting and remove it completely from the roast.
Place roast on a cutting board and slice into ¼ inch thick slices or slice roast according to your preferred thickness.
Pour the juices that were set aside over the roast prior to serving.

Responsable Farming

Canadian Farms

Raised without the use of hormones

Certified Animal Welfare

Certified Halal