4 tbsp. oil
1 (3 1/2-4 lb.) roast of veal
1 1/2 tsp. salt
3/4 tsp. black pepper
2 white turnips, peeled & quartered (about 1/2 lb.)
3 onions, peeled & quartered (about 1 lb.)
3 carrots, peeled & cut into 1" pieces on a bias
16 cloves garlic, unpeeled & cut in half crosswise

BOUQUET GARNI:

2 bay leaves
6 sprigs parsley
4 sprigs thyme

Heat oil in a Dutch oven. Brown roast on all sides, about 20 minutes. Remove the meat, sprinkle with salt and pepper. Set aside.

Place vegetables and Bouquet Garni in pan and brown, stirring over medium heat for about 5 minutes. Then mix in remaining salt and pepper. Return the roast to the pan on top of the vegetables.

Add 1/3 cup water; cover with parchment or wax paper. Cover the pan. Bake at 350 degrees for 1 1/2 hours, turning every 20 minutes. Serve sliced, surrounded by veggies.