- 1 approximately 3 to 4-pound [1.4 to 1.8-kg] veal pot roast [such as bone-in blade, shoulder or breast]
- 2 tablespoons [30 mL] vegetable oil
- 3 medium carrots, sliced
- 2 medium onions, cut in quarters
- 4 stalks celery, cut in 1-inch [2.5-cm] pieces
- 1/4 cup [60 mL] water
- 3 tablespoons [45 g] butter
- 3 tablespoons [26.25 g] flour
- 1/3 cup [80 mL] white wine
- Salt and pepper, to taste
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- Heat vegetable oil into a large skillet.
- Brown veal on all sides; salt and pepper to taste.
- Arrange carrot slices, onion quarters and celery pieces into slow cooker.
- Transfer veal roast on top of vegetables.
- Pour water into the skillet scraping the bottom.
- Cook over a low heat for one minute, then pour over veal roast.
- Cover slow cooker and cook on 'LOW' for 8 to 10 hours.
- Remove meat and vegetables from crockpot; keep warm.
- Melt butter into a saucepan then stir in flour.
- Cook over a low heat until smooth and bubbly.
- Stir in the liquid from the crockpot stirring until thick and smooth.
- Pour in white wine and cook for 2 minutes longer.
- Season to taste with salt and pepper, pour over the veal roast, and serve.
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