Barbecue veal always conjures up childhood memories. This was a staple we looked forward to every Succos. Thank you, Ema, for another keeper.
- rolled shoulder veal roast - 1 3-5 lb size
- onion powder, garlic powder, seasoned salt, and paprika - to taste
- Barbecue Sauce:
- black pepper - 1/2 tsp
- ketchup - 3/4 cup
- water - 1/2 cup
- brown sugar - 1 tbsp
- onion powder - 1/4 tsp
- seasoned salt - to taste
- vinegar - 2 tsp
- Worcestershire sauce (fish free) - 2 tsp (or balsamic vinegar)
Preheat oven to 325°F (160°C). Wash roast, pat dry, and place in a 9x13-inch baking pan. Lightly season with onion powder, garlic powder, seasoned salt, and paprika. Cover pan and cook for 1 hour.
While roast is cooking, place barbecue sauce ingredients in a small saucepan. Stir and bring to a boil, then simmer for 2 minutes.
Pour the barbecue sauce over the roast and return it to the oven, uncovered. Bake an additional 1½ hours (2 hours if over 3 pounds), basting every 15 minutes.