Veal Chuck Roast with Mustard and Balsamic | Maillard Recipe

Ingredients

• 1 milk-fed veal chuck roast (825 g), by Maillard
• Olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 4 Nantes carrots, cut into thick slices
• 2 parsnips, cut into thick slices
• 1.5 lb mini baby potatoes, cut in half
• 1 cup light blond beer (or white wine)
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 6 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon Provence herbs
• About 3 cups veal stock
• 227 g mini white button mushrooms
• Salt and pepper from the mill