Slow Cooked Veal Roast with Mushrooms & White Wine

1 boneless veal roast
¼ cup butter
½ cup chopped onion
½ cup dry white wine
1 tbsp plain flour
2 cups sliced mushrooms
1 tbsp rosemary
Salt and pepper, to taste

Season meat. In a pan, sear meat on all sides in butter until lightly browned. Remove from pan, brown onion. Add flour and wine to pan and stir until well blended, add mushrooms and rosemary. Place meat in roasting pan, pour mixture over roast and cover with foil. Cook at 160 degrees for 2 hours or until tender. Serve with roast vegetables. 

Serves: 4-6

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