Bread Rolls Stuffed au Gratin with Veal

Ingredients

• 1 Quebec Veal blade roast, 1.5 kg (approximately 3 1/3 lb)
• Salt and pepper to taste
• 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

Preparation

1. Season the veal roast with salt and pepper.
2. In a large frying pan, heat olive oil on medium. Sear the blade roast for 2 to 3 minutes on all sides.
3. In a slow cooker, mix the tomato sauce with the chili seasoning.
4. Add the roast and vegetables. Cover and simmer for 7 to 8 hours, until the meat gives away easily with a fork.
5. Remove the roast from the slow cooker and pull the meat away with forks.
6. In the slow cooker or in a bowl, mix the pulled veal with the sauce.
7. Cut the rolls in half lengthwise without cutting them completely. Stuff the rolls with the meat preparation.
8. 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.
9. Garnish with green onions when serving.

Note: if frozen vegetables are uses, ensure they are thawed and well drained.

Photo credit: Pratico-Pratiques