4 pounds rump of veal
2 1/2 tablespoons oil
Salt -- to taste
Freshly-ground black pepper -- to taste
3 carrots -- sliced
2 medium onions -- quartered
4 celery stalks -- cut in chunks
1/4 cup water
3 tablespoons butter
2 1/2 tablespoons plain flour
1/3 cup white wine

Brown the veal on all sides in the oil in a frypan. Season to taste with salt and pepper. Put the vegetables into the crockery pot and place meat on top. Pour the water into the frypan and scrape the bottom.

Cook over a low heat for one minute, then pour onto the meat. Cover and cook on the LOW setting for five to seven hours. Remove the meat and the vegetables from the crockery pot and keep warm. Melt the butter in a saucepan and stir in the flour. Cook over a low heat for 30 seconds.

Add the liquid from the crockery pot and, stirring constantly, cook until thick and smooth. Add the wine and cook for another two minutes. Season to taste with salt and pepper. Pour over the meat.

This recipe yields 8 to 10 servings.