Recipe by Rivky Kleiman

Overnight Veal Roast Bake

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Meat Meat
Medium Medium
6 Servings

No Allergens specified

An exceptionally succulent dish that will leave everyone begging for more.   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Veal Roast

  • 1 5-pound (2 and 1/2-kilogram) veal roast

  • 2 tablespoons olive oil

Dry Rub

  • 2 teaspoons brown sugar

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons chili powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons Haddar Kosher Salt

  • 2 teaspoons honey

  • 6 cloves garlic, crushed

  • 1 teaspoon onion powder

Maple Mustard Glaze

  • 1 tablespoon margarine (soy-free if needed)

Wine Pairing

Terra Di Seta Chianti Riserva


Prepare the Veal Roast


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Combine all rub ingredients in a bowl.


Smear the entire roast with olive oil. Spread the spice rub over the top and bottom of the meat.


In a large grill pan over medium-high heat, sear the roast for five minutes on each side. Place in a 9 x 13-inch (20- by 30-centimeter) baking pan.


Combine ingredients for the glaze and spread over the meat. Bake on the center rack of your oven, uncovered, for 45 minutes.


Remove the meat from the oven and lower the heat to 225 degrees Fahrenheit (105 degrees Celsius).


Transfer the meat to a large piece of parchment paper. Wrap the meat in the parchment paper, then seal it with aluminum foil.


Return the wrapped meat to the baking pan. Tightly seal the pan with aluminum foil and bake overnight for 16 hours. Alternately, you can raise the oven to 325 degrees Fahrenheit (170 degrees Celsius) and bake the meat for just four hours.


Allow to cool before slicing.


Photography: Moishe Wulliger Styling: Renee Muller

Overnight Veal Roast Bake

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Lorraine beyda
Lorraine beyda
3 years ago

can this roast be frozen once it’s fully prepared?

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Reply to  Lorraine beyda
3 years ago


lr lr
lr lr
2 years ago

is this recipe also good with french roast?

JM Kelley
JM Kelley
3 years ago

I’m sorry that Frubin’s roast did not turn out. I have made this for several yom tovs and Shabboses, always with spectacular results and NO leftovers. The final step– 16 hrs at 225 degrees in parchment paper sealed with foil and sealed with foil in the roasting pan– is critical.

This is a main everyone, kids, guests, family loves!

fraidy rubin
fraidy rubin
4 years ago

Not sure what went wrong The recipe turned out bad it was undercooked