Pulled Veal Roast

Feb 19, 2026Famille Fontaine

prep time

cook time

portions

Pulled veal chuck roast, endless possibilities. This highly desired protein works with most budgets and delivers such favourites as veal tacos, nachos, poutine, sandwiches, wraps and sliders. Can also be used in main dish preparations with pasta, rice and even included in your favourite casserole recipes.

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.
Season roast with salt, pepper, oregano, ground thyme, garlic, sprigs of rosemary. Rub roast with mix. Make sure the it is well covered with the seasoning mix.
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 4.5 hours or 30 minutes per pound for pulled veal.
Remove roast from the oven and let sit for 15-20 minutes before removing the foil wrap.
Make sure you save any flavorful drippings from the pan and foil for use later. Collect the natural juices in a bowl and pour it over the shredded meat.
With kitchen scissors cut netting and remove it completely from the roast.
Place roast on a cutting board and cut roast into large chunks. Using a fork shred veal chunks.
Use the flavourful drippings that were set aside and pour it over the shredded meat.