A boneless veal roast is an elegant alternative to more common homemade roasts. Top round and leg cuts of veal are optimal for roasting, as they're resilient, juicy and flavorful. Veal is usually more expensive than other roasting meats and poultry. Since you're spending extra for something different, don't squander it by trying to cut costs. Purchase quality veal from a good butcher. Tell the butcher the veal is for a roast, ask for sinew and silver meat to be trimmed off and request the veal be tied off at 1 inch intervals.
Bring the veal to room temperature before cooking it by taking it out of the refrigerator half an hour to one hour ahead. Larger cuts of veal need more time than smaller ones.
Rinse off the veal, using cool running water in the sink prior to cooking. Pat the entire piece of meat, gently but thoroughly, until it is dry.
Preheat the oven to 325 degrees Fahrenheit. Coat the bottom of an oven-safe pan with olive, canola or other vegetable oil and heat it over medium-high heat.
Sprinkle salt and ground black pepper onto a sturdy plate. Press all sides of the veal onto the seasonings. Add 4 tbsp unsalted butter to the pan. Let it melt.
Brown the entire veal in the pan over medium-high heat, which should take about 5 minutes total. Use a spoon to frequently scoop the oil and butter over the meat as it browns.
Add any other seasonings to the veal that you desire. Push an oven-safe meat thermometer into the center of the roast, without penetrating down close to the pan. Slide the pan into the oven on a center rack. If you don't have an oven-safe pan, carefully relocate the veal and pan juices into a shallow oven tray before moving the roast into the oven.
Cook a boneless veal roast in the oven for about 25 to 40 minutes per pound, depending on how well done you want it. Give the roast about 25 minutes per pound to bring its internal temperature to 145 degrees Fahrenheit for a medium-rare roast. Bake for just over half an hour per pound to bring the roast's internal temperature to 160 degrees Fahrenheit for a medium roast. Give it closer to 40 minutes per pound for a well-done roast at 170 degrees Fahrenheit. Cooking time varies, as everyone's oven is slightly different.
Remove the veal from the oven about 15 minutes before you want to serve it. Let it stand for 10 minutes, loosely covered with a piece of aluminum foil. Cut off and remove the butcher's string and slice the roast into 1/2 inch thick servings. Finish the dish with any sauce you desire.