Autumn Veal Roast

Ingredients

• 2 pounds boneless veal roast
• 2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• 1 tablespoon chopped fresh thyme
• 1/2 pound (8 ounces) apples, sliced (about 2 large apples)
• 2 large carrots, peeled and cut into 1-inch pieces
• 1 cup quartered onion
• 4 garlic cloves, peeled
• 1/4 cup apple cider (not apple cider vinegar)
• 1/4 cup beef broth/stock
• 2 tablespoons (1 ounce) unsalted butter, cut into 2 pieces
• 1/4 cup all-purpose flour
• 1/4 cup apple cider
• 2 tablespoons whole milk