Veal Roast with Beans

Ingredients

• 1 3-pound boneless veal roast, trimmed and tied
• Salt to taste
• Pepper to taste
• 1 teaspoon crumbled dried rosemary
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1 clove garlic, peeled and chopped
• ¾ cup white wine
• 2½ cups chopped carrots
• 2 cups drained canned Italian plum tomatoes
• ¼ cup chopped fresh Italian parsley
• 1 teaspoon minced fresh basil
• 1 teaspoon minced fresh oregano
• 2½ pounds Beans
• ½ pound pearl onions, peeled
• 1½ pounds baby carrots, washed and trimmed
• 1 tablespoon cornstarch