Veal Chuck Roast with Mustard and Balsamic

Ingredients

• 1 milk-fed veal chuck roast (825 g), by Maillard
• Olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 4 Nantes carrots, cut into thick slices
• 2 parsnips, cut into thick slices
• 1.5 lb mini baby potatoes, cut in half
• 1 cup light blond beer (or white wine)
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 6 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon Provence herbs
• About 3 cups veal stock
• 227 g mini white button mushrooms
• Salt and pepper from the mill

Preparation

1. Preheat oven to 325 F.
2. In a large saucepan over medium heat, add a drizzle of olive oil and brown the roast on all sides, 10 to 12 minutes in total. Season with salt and pepper generously and add oil as needed. Reserve the roast on a plate.
3. Add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring, to soften.
4. Add the carrots, parsnip and potatoes and season with salt and pepper. Cook, stirring for 10 minutes to caramelize. Add oil as needed.
5. Deglaze with the beer and scrape the bottom to get all the flavours. Cook for 2 minutes.
6. Add the remaining ingredients (except the mushrooms), season with salt and pepper and add enough veal stock so that the roast is covered with 3/4 of liquid. Stir.
7. Bring to a boil, cover and place in the oven. Cook for 2h45, basting the roast occasionally.
8. Add the mushrooms, mix and return to the oven. Continue cooking 15 minutes before serving. Serve with a fresh salad!