Stuffed or Smothered Veal Roast

4-5 lb VEAL Chuck or Shoulder Roast
SEASONINGS: Fresh or dried rosemary, sage, and garlic.
1-2 Onions, sliced thinly
SEASONINGS: Fresh or dried basil, oregano, pepper and kosher salt to taste.
2-3 Tbsp EVO oil

TO PREPARE THE MEAT FOR ROASTING, the meat is rubbed with chopped herbs and left to sit for a while prior to roasting, and at some time, preheat the oven to 450F. Peel onions, cut in half crosswise, and thinly slice. In a 10 to 12 inch frying pan, cook onions and EVO oil over medium heat, stirring often, for 20 minutes until onions are very soft. Stir in basil, marjoram or oregano, and pepper. Add salt to taste. Spoon the onions into pocket in meat, packing in firmly, (or wait to apply on top of roast.) Tie roast with cooking string to make even shape. Place roast in a baking pan, and when using an oven, make sure it is preheated to the desired temperature before putting in the meat, as the high heat will sear the meat, sealing in the juices. As soon as the meat is browned on all sides, lower the heat to 350F and continue to cook. The roast until a meat thermometer reads 150F. Let stand for 10 minutes before carving.