Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
3-fruit stuffed inside veal round roast https://www.metro.ca/userfiles/image/recipes/roti-interieur-ronde-veau-fruits-4142.jpg PT25M PT1H05M PT1H35M
Preheat oven to 275°F (135°C). Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside. In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast. Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140°F (60°C). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes. Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.
6
1 2/3 lb (750 g) grain-fed interior round veal roast Salt and freshly ground pepper to taste 1 Tbsp. (15 mL) olive oil 1 cup (250 mL) chicken broth
3-fruit stuffed inside veal round roast

3-fruit stuffed inside veal round roast

Rate this recipe
0 Vote
  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
1:05
COOKING
1:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 2/3 lb
    (750 g)
    grain-fed interior round veal roast
  • 1
    Granny Smith apple, diced
    You might like:

    Flyer Deals  (2)
    Honeycrisp Apples PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE 1.99/lb, 4.39/kg Blackberries 170 g PRODUCT OF MEXICO,

    Honeycrisp Apples PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE 1.99/lb, 4.39/kg Blackberries 170 g PRODUCT OF MEXICO,

    $1.99 ea.

    $1.99 EA.

    ORGANIC McINTOSH APPLES

    ORGANIC McINTOSH APPLES

    $5.99 ea.

    3 lb PRODUCT OF CANADA, CANADA EXTRA FANCY GRADE

  • 1/2 cup
    (125 mL)
    dried apricots, quartered
  • 1/4 cup
    (60 mL)
    dried cranberries
  • 1/4 cup
    (60 mL)
    pistachios, roasted
    You might like:

    Flyer Deal  (1)
    Wonderful Pistachios

    Wonderful Pistachios

    $3.99 ea.

    200 - 225 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    curry powder
  • 1 tsp.
    (5 mL)
    mustard seeds

  • Salt and freshly ground pepper to taste
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO OR MEXICO

  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1 cup
    (250 mL)
    chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat oven to 275°F (135°C).

Using the handle of a wooden spoon, make a hole through the centre of the roast, from end to end, making it as large as possible. Set aside.

In a small bowl, mix all ingredients for the stuffing, then insert the stuffing in the centre of the roast.

Salt and pepper the roast. In a non-stick pan, heat the oil on high and sear the meat on all sides for approximately 5 minutes. Place the roast in a shallow ovenproof pan and place it in the oven. Cook approximately 60 minutes or until a meat thermometer inserted in the centre shows a temperature of 140°F (60°C). Remove from the oven, cover with aluminum foil and let stand approximately 5 minutes.

Meanwhile, add the chicken stock to the cooking juices. Slice the roast and serve on a side dish of leeks topped with cooking juices.

Source : Féd. des producteurs de bovins du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.