Veal Blade Roast with Olives and Balsamic Vinegar | Quebec Veal

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
• 180 ml (3/4 cup) chicken broth