Braised Veal Blade roast, Mashed Nantes Carrots | Quebec veal

Ingredients

• 1 kg (2.2 lb) of Quebec Veal blade roast
• 2 1/2 mL (1/2 tsp) crushed chili
• 15 mL (1 tbsp) crushed coriander seeds
• 15 ml (1 tbsp) mustard seeds
• 10 ml (2 tsp) coarse salt
• 30 ml (2 tbsp) onion powder
• 2 1/2 mL (1/2 tsp) crushed black pepper
• 85 ml (1/3 cup) brown sugar
• 30 ml (2 tbsp) tomato paste
• 30 ml (2 tbsp) ketchup
• 30 mL (2 tbsp) Worcestershire sauce
• 65 ml (1/4 cup) cider vinegar plus a bit for finishing
• 1 liter (4 cups) of Nantes carrots plus one for finishing
• 30 ml (2 tbsp) butter
• 65 mL (1/4 cup) finely sliced fennel and some leaves
• 5 ml (1 tsp) cider vinegar
• Salt and ground pepper