Rosemary Roast with Carrots and Potatoes - Veal.org

Ingredients

• 5 pounds boneless veal roast
• 1/4 cup olive oil
• Kosher salt and black pepper, to taste
• 2 tablespoons chopped fresh rosemary
• 1 + 1/2 pounds (24 ounces) red potatoes, cut into 1-inch pieces (about 4 large potatoes)
• 3 large carrots, peeled and cut into 2-inch pieces
• 2 cups quartered onion
• 8 garlic cloves, peeled
• 2 cups beef broth/stock
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/2 cup all-purpose flour
• 1-2 cups beef broth/stock
• 1/4 cup whole milk