Veal Blade Roast with Olives and Balsamic Vinegar

Ingredients

• 1 Quebec Veal blade roast, approximately 1.25 kg (2 3/4 lb)
• 1 onion thinly sliced
• 1 yellow pepper cubed
• 2 diced carrots
• 2 celery sticks thinly sliced
• 2 cherry tomatoes on the vine
• 30 ml (2 tbsp) olive oil
• 4 cloves of garlic (unpeeled)
• 30 ml (2 tbsp) balsamic vinegar
• 250 ml (1 cup) chicken broth
• 250 ml (1 cup) white wine
• 1 laurel leaf
• 5 ml (1 tsp) chopped fresh rosemary
• Salt and ground pepper to taste
• 16 pitted green olives
• Fresh basil to garnish

Preparation

(Select the desired cooking method)

Slow cooker/crock pot

1. Place the vegetables into the slow cooker.
2. In an ovenproof pan or casserole, heat oil on medium-high and brown the veal blade roast on each side. Remove the roast and place into the slow cooker.
3. In the same pan, pour the balsamic vinegar, chicken broth and white wine. Bring to a boil and scrape the sides of the pan with a wooden spoon and pour into the slow cooker. Add fine herbs and seasoning.
4. Cover and simmer for 6 to 8 hours, until the meat gives away easily with a fork.
5. Add the olives and continue cooking on high for 15 minutes.
6. Sprinkle with basil leaves.

Oven

1. Preheat oven to 175°C (350°F).
2. In an ovenproof pan or casserole, heat oil on medium-high and brown the veal blade roast on each side. Remove the roast and place on a plate.
3. Add the vegetables and the cloves of garlic in the pan and cook for approximately 5 minutes.
4. Pour in the balsamic vinegar, chicken broth and white wine. Add fine herbs and seasoning. Bring to a boil and scrape the sides of the pan with a wooden spoon to free the cooking juices.
5. Place the roast in the pan, cover and cook in the oven for approximately 2 hours or until the meat gives away easily with pressure or the internal temperature reaches 90°C (195°F).
6. Add the olives and cook for an additional 15 minutes.
7. Sprinkle with basil leaves.