Ingredients (4 to 6 servings)

• 1 veal chuck roast
• 3 cloves of garlic (unpeeled !)
• 1 onion, sliced
• 3/4 cup pancetta, chopped
• 150 ml white wine
• 125 ml of Ice Cider
• 350 ml of veal stock (this is not a broth but rather the much more condensed version)
• 3-4 sprigs of fresh tarragon
• 4 sprigs of fresh thyme
• 1 teaspoon of dijon mustard
• olive oil and butter
• salt and pepper

Preparation

1. Preheat oven to 325 F.
2. Let the meat stand at room temperature one hour before cooking. Pat dry with paper towels and sprinkle with salt and pepper.
3. Melt the butter with a little olive oil in a skillet. Sear roast over high heat on all sides. When the meat has browned, remove and transfer to a casserole dish.
4. In the skillet, add the pancetta, garlic and onions. Cook until the pancetta and onions have a nice color.
5. Add the liquids, mustard and deglaze (bring to a boil and scrape the bottom of the pan). Transfer the broth into the pan (should be at mid- height of the roast). If there is not enough liquid, add a little water. Add the fresh herbs.
6. Cover and bake at 325 F for one hour, then reduce the oven to 200 F and bake for another 3 hours.
7. Take the roast out of the oven and remove the meat from the casserole. Reserve the meat and reduce the cooking juices over medium - low heat until the sauce coats the back of a spoon. If the sauce is not thick enough for your taste, add a little Veloutine (potato based thickener). Serve roast slices topped with sauce.

Don’t forget to eat the roasted garlic on a slice of bread. It is pure delight!