- 3 lb (1.5 kg) boneless veal shoulder roast, tied
- 1/3 cup (75 mL) all-purpose flour
- 3 tbsp (45 mL) vegetable oil
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 bay leaf
- 1-1/2 cups (375 mL) chicken stock
- 1/3 cup (75 mL) 100% pure maple syrup
- 2 tbsp (30 mL) cider vinegar
- 1 tbsp (15 mL) Dijon mustard
- 2 each potatoes and sweet potatoes, peeled and cut in chunks
- salt to taste
Pat roast dry and dust with flour; set aside remaining flour.
In large Dutch oven or pot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown roast, turning to brown all sides. Transfer to plate.
Reduce heat to medium; add onion, celery, pepper and bay leaf to pot. Cook, stirring, for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring, for 1 minute.
Gradually pour in stock, maple syrup, vinegar and mustard; bring to boil, scraping any brown bits stick to pot.
Return roast and any accumulated juices to pot; cover and bake in 325°F (160°C) oven for 1 hour, turning every half hour.
Add potatoes and sweet potatoes; bake for 1 to 1 1/2 hours longer, or until roast is fork tender and potatoes are tender.
Transfer roast to cutting board; tent with foil and let rest for 15 minutes. Transfer potatoes to serving bowl. Skim any fat off liquid in pot; discard bay leaf. Bring to boil. Reduce heat and simmer for about 10 minutes or until sauce is thickened.
Serve over slices of roast.
Makes 6 to 8 servings