I'll be honest, veal roast used to intimidate me. The cut looked expensive sitting there in the kosher meat section, and I worried about overcooking it. But once I figured out the technique, it became one of my go-to recipes for special occasions. There's something about the way veal pairs with earthy root vegetables that just works perfectly for Shabbat dinner or holiday meals. Veal has this delicate flavor that's more subtle than beef but richer than chicken. It's actually pretty forgiving if you cook it properly. The key is starting with a good sear to lock in the juices, then roasting it low and slow surrounded by vegetables that soak up all those wonderful drippings. I use a mix of carrots, parsnips, and small potatoes because they cook at roughly the same rate as the meat. What makes this recipe work so well is the herb crust I rub all over the roast before searing. Fresh rosemary and thyme mixed with garlic and olive oil create this aromatic coating that gets beautifully browned. The vegetables get tossed with the same herb mixture, so everything tastes cohesive. I've learned that letting the meat rest after cooking is crucial. Those juices redistribute throughout the roast, and you get much more tender slices. This is perfect for when you want something impressive but not too complicated. The active cooking time is actually pretty short once everything goes in the oven. I like to serve it with a simple green salad and some crusty bread to soak up the pan juices. The leftovers make incredible sandwiches too.