Philly Cheesesteak Veal Wraps

Ingredients

• 1 Quebec Veal blade roast of 1 kg (about 2 1/4 lb)
• Salt and pepper to taste
• 45 mL (3 tbsp) canola oil
• 500 mL (2 cups) beef broth
• 30 mL (2 tbsp) Worcestershire sauce
• 15 mL (1 tbsp) chopped garlic
• 1 onion, chopped
• 1 container 227 g white mushrooms, chopped
• 1 green bell pepper, cut into strips
• 4 medium tortillas
• 4 slices provolone cheese

Preparation

1. Preheat oven to 180°C (350°F).
2. Season veal blade roast with salt and pepper.
3. In an ovenproof skillet, heat 15 mL (1 tbsp.) of oil over medium heat. Sear chuck roast for 2 to 3 minutes on each side.
4. Add beef broth, Worcestershire sauce and garlic to pan. Place onion around the edge of the meat.
5. Cover and bake for 2 to 2 1/2 hours, turning the meat halfway through cooking, until the meat flakes easily with a fork.
6. Remove from oven and place roast on a plate. Flake meat with two forks.
7. Meanwhile, heat remaining oil in another pan over medium-high heat. Cook mushrooms for 4 to 5 minutes, until water has completely evaporated and mushrooms are golden.
8. Add bell pepper and continue cooking for 1 to 2 minutes.
9. Top tortillas with shredded meat and vegetables. Cover with provolone cheese. Roll up tortillas, tightening as you go.

Marja's Tip: serve leftover veal with rice or noodles in a Thermos for lunches, or as sandwiches.

Note: the roast will also be excellent cooked in a slow cooker for 8 hours on low heat.

Recipe from Marja Monette – La parfaite maman imparfaite.