3 lb. boneless veal shoulder roast, tied
1/3 c. flour
2 tbsp vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, chopped
1-1/2 tsp pepper
1/2 tsp crumbled dried rosemary
1 bay leaf
1-1/2 cups chicken stock
2 tbsp Balsamic vinegar
Pat roast dry and dust with flour; set aside remaining flour. In large Dutch oven or pot, heat oil over medium-high heat; brown roast on all sides. Transfer to plate. Reduce heat to medium; add onion, carrot, celery, pepper, rosemary and bay leaf to pot. Cook, stirring for about 3 minutes or until softened. Sprinkle with remaining flour; cook, stirring for about 1 minute.
Pour stock and vinegar; bring to a boil; scraping any brown bits stuck to pot. Return roast and any accumulated juices to pot; cover and bake in 335°F oven for about 2 hours, turning roast every half hour, or until roast is fork tender.
Transfer roast to cutting board; tent with foil and let rest for 15 minutes. Skim any fat off liquid in pot; bring to a boil. Reduce heat and simmer for about 10 minutes or until gravy is thickened. Strain if desire; serve over slices of roast.