3 lbs (1.3 kg) veal chuck roast, with the bone

2 tablespoons (30 ml) olive oil

3 potatoes, peeled and halved

2 carrots, peeled and cut into large chunks

2 onions, each cut into 6 wedges

2 cloves garlic, finely chopped

2 tablespoons (30 ml) tomato paste

1 teaspoon (5 ml) harissa sauce (optional)

1 tablespoon (15 ml) Dijon mustard

1 cup (250 ml) white wine

1 tablespoon (15 ml) Worcestershire sauce

2 1/2 cups (625 ml) chicken broth

2 sweet potatoes, peeled and each cut into 6 wedges (optional)

Salt and pepper

In a large skillet, brown the meat in the oil. Season with salt and pepper. Place in the slow cooker with the potatoes and carrots.

In the same skillet, brown the onions in the oil. Add the garlic, tomato paste, harissa sauce, and mustard and cook for 1 minute. Deglaze with the white wine and Worcestershire sauce. Add the broth and bring to boil. Season with salt and pepper. Pour into the slow cooker. Cover and cook for about 5 hours on high temperature or on low temperature for 7 hours or until the meat is fork tender. Add the sweet potatoes, pushing them down in the broth, 2 hours before the end of cooking. Adjust the seasoning.

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