Veal Pot Roast

To prepare the pot roast, first peel the onion and slice it 1. Peel the celery and cut it into pieces about an inch long 2; do the same with the carrots 3.

Trim any excess fat from the meat 4, then place the herbs on top 5 and proceed with the classic tying 6; if you're not very experienced, follow our guide "how to tie a roast", or let your trusted butcher do this. Salt the roast and massage the meat well.

In a pot, preferably cast iron, heat a drizzle of oil and place the roast inside 7. Brown it well on all sides 8, which will take about 10 minutes, then transfer it to a baking dish 9.

In the same pot, add celery, carrot, and onion 10. Let them brown well for a few minutes 11, then add the roast 12.

Let it flavor, then pour in the milk 13 and cover with a lid 14. Let it cook for 40 minutes on low heat 15, occasionally turning the roast.

After this time, remove from the pot and discard the herbs and string 16. Use an immersion blender to blend the cooking base 17 until you get a creamy consistency 18. Then let it reduce for about ten minutes.

When creamy, add the mustard and stir 19. Make sure the roast is still nice and hot and slice it 20. Serve your pot veal roast on a bed of sauce 21!