Veal Roast for that Special Occasion

• 1 boneless outside round, inside round, top sirloin or shoulder roast 2.5 kg (5.5 lbs.)
• 6 garlic cloves cut lenghtwise into slivers
• 60 ml (1/4 cup) oive oil or as needed
• 60 ml (1/4 cup) butter to brown roast on all sides
• 60 ml (1/4 cup) Dijon mustard or as needed to cover roast
• Mirepoix (mixture of onions, celery and carrots cut into large pieces, enough to fill bottom of roasting pan)
• Salt, pepper and ground thyme to season roast

Cranberry Sauce

• 500 ml (2 cups) demi-glace sauce
• 500 ml (2 cups) fresh or frozen cranberries
• 125 ml (1/2 cup) sugar (reduce sugar by 60 ml (¼ cup) for a slighter sour sauce)

1. Preheat oven to 300°F (150°C).
2. Peel the garlic cloves and cut them lengthwise into slivers. Using a small paring knife, cut small slits about 2 cm deep in the roast and put a garlic sliver into each slit. Brush roast with a good lubrication of olive oil.
3. Liberally sprinkle with salt, pepper and ground thyme.
4. Heat the oil and butter in a pan over high heat. Brown the roast on all sides a few minutes, then remove it and brush it with the mustard.
5. Place veal in a roasting pan on top of mirepoix. The meat sits on the vegetables and is held off the bottom of the pan and acts as a rack. The vegetables add flavor as everything roasts together. Add any vegetables remaining to top and sides of roast but coat them first with olive oil.
6. Cook until inside temperature reaches 150°F (66°C) or about 40 minutes per 500g at 300°F (150°C).
7. Prepare cranberry sauce by mixing all ingredients together and simmer until cranberries are cooked, about 15-20 minutes.
8. When roast is cooked, cover and let stand for 10 minutes before carving, this process is known as resting which allows for all of the juices of the meat to lock inside the roast.
9. Serve with cranberry sauce and a side of mashed potatoes and seasonal vegetables.