- veal pot roast, about 3 to 4 pounds
- 2 tablespoons vegetable oil
- salt and pepper
- 3 medium carrots, sliced
- 2 medium onions, cut in quarters
- 4 stalks celery, cut in 1-inch chunks
- 1/4 cup water
- 3 tablespoons butter
- 3 tablespoons plain flour
- 1/3 cup white wine
Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper.
Put the vegetables into the crockpot; place veal roast on top. Pour the water into the skillet and scrape the bottom. Cook over a low heat for one minute, then pour over the veal roast.
Cover and cook on the LOW for 8 to 10 hours. Remove the meat and the vegetables from the crockpot and keep warm.
Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly. Add the liquid from the crockpot; stirring constantly, cook until thick and smooth.
Add the wine and cook for 2 minutes longer. Season to taste with salt and pepper then pour over the veal roast.
Serves 8 to 10.