Wash the veal roll and pat dry. Heat a pan over high heat and give the veal an all-over char; set aside.

Sauté all remaining ingredients until golden.

Add veal roll back to the pan and cook on low heat for three hours, rotating the roll every half hour or so. It will produce its own gravy.

Remove and tightly wrap the roll in silver foil; let it cool well.

Remove bay leaves.

Blend the onions with the remaining liquid in the pan into a gravy.

Slice the veal roll when chilled.

Rewarm and serve with the gravy.