Veal Pot Roast

Serves 8-10
Veal Pot Roast, about 3-4 lbs
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
1/4 cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

 Brown the veal on all sides in the oil in a large skillet. Season to taste with salt and pepper. Put the vegetables into the crock pot; place veal roast on top. Pour the water into the skillet and scrape the bottom. Cook over a low heat for one minute, then pour over the veal roast. Cover and cook on the LOW for 8-10 hours. Remove the meat and the vegetables from the crock pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat until smooth and bubbly. Add the liquid from the crock pot; stirring constantly, cook until thick and smooth. Add the wine and cook for 2 minutes longer Season to taste with salt and pepper then pour over the veal roast.