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Veal Shoulder Roast with Balsamic Salsa

Prep Time:
5 mins.
Cook Time:
2 1/2 hrs.


1 ½ pounds veal shoulder or blade roast


1 cup salsa

1 3/4 ounces balsamic vinegar (preferably Modena)


  1. Preheat the barbecue to medium-high heat.
  2. Season the shoulder roast with pepper.
  3. Combine the salsa and balsamic vinegar and set aside.
  4. Place the roast in the center of a piece of parchment paper or aluminum foil, and then transfer to a loaf pan. Pour the salsa mixture over the roast and close package well. Place the pan on the top grill of the barbecue and cook 2 ½ hours or until the internal temperature reaches 160°F.
  5. Let stand 10 minutes. Slice the roast and serve with the pan juices.

Source: MilkFedVeal.com