Veal Shoulder Roast

• 1 roast 4kg (8.8 lbs.)  
• Dijon mustard as needed to cover roast.
• 8 large onions, thick slices
• 125 ml (½ cup) dry onion soup mix
• Olive oil, enough to fully coat roast, as a rule of thumb, use 1 tablespoon of oil per pound

As needed to season roast

• Garlic powder
• Paprika
• Thyme
• Salt
• Pepper
• 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 (turn down temperature to 325°F after one hour).
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 or wine to bottom of roasting pan, only enough to make it ½” deep. You may substitute wine or water with chicken or veal stock. Place remaining half of onions around and on top of roast.
4. Cover roasting pan and place in oven. Cook according to weight, about 1 hour per kg (2.2 lbs.). Basting every 30-40 minutes. If pan becomes dry, add some water (or wine or broth) to allow for moist cooking.
5. Remember to turn down heat to 325°F after one hour.
6. Remove 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.