Type of cut: roast
Yield: 16 bread rolls stuffed
Degree of difficulty: easy
Preparation: 15 minutes
Cooking: 7 hours
Cooking method: simmering
- Salt and pepper to taste
- 1 Quebec Grain-Fed Veal blade roast, 1.5 kg (approximately 3 1/3 lb)
- 15 ml (1 tbsp) olive oil
- 375 ml (1 1/2 cup) tomato paste
- 30 ml (2 tbsp) chili seasoning
- 375 ml (1 1/2 cup) vegetable medley for soup
- 16 bread rolls
- 500 ml (2 cups) grated marble cheddar cheese
- 160 ml (2/3 cup) chopped green onions
- Season the Grain-Fed Veal roast with salt and pepper.
- In a large frying pan, heat olive oil on medium. Sear the blade roast for 2 to 3 minutes on all sides.
- In a slow cooker, mix the tomato sauce with the chili seasoning.
- Add the roast and vegetables. Cover and simmer for 7 to 8 hours, until the meat gives away easily with a fork.
- Remove the roast from the slow cooker and pull the meat away with forks.
- In the slow cooker or in a bowl, mix the pulled veal with the sauce.
- Cut the rolls in half lengthwise without cutting them completely. Stuff the rolls with the meat preparation.
- Place the stuffed rolls on a cookie sheet. Garnish with cheese. Broil in the oven for 2 to 3 minutes until the rolls are warm and the cheese is melted.
- Garnish with green onions when serving.
Note: if frozen vegetables are uses, ensure they are thawed and well drained.