- Preheat oven to 160°C (325°F).
- Season roast all over with salt. Heat oil in a roasting pan over medium-high heat and sear roast for 1 to 2 minutes per side, or until well browned.
- Add garlic cloves and pearl onions to roasting pan, and sauté for 1 to 2 minutes, until lightly browned. Transfer roast to slow cooker and season with pepper to taste. Add carrots, turnips, and veal stock. Garnish with rosemary sprigs and whole cloves.
- Cook in slow cooker on low for 7 hours.
- Transfer roast and vegetables to a serving plate. Cover with aluminum foil while preparing the bouillon.
- In a saucepan, bring pan juices to a boil and reduce by half. Filter the bouillon and pour into a gravy dish.
- Serve roast and vegetables with mashed potatoes and bouillon.
CHEF'S SECRET:
Similar to broth, veal stock is used to make sauces and soups, and to add moisture to meat in braised dishes and stews.