1 (2-1/2 to 3 pound) boneless veal sirloin roast
1/4 cup plus 2 tablespoons butter, melted
1/2 cup chicken broth
1/2 cup Chablis or other dry white wine
1 cup pearl onions, peeled
5 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1/2 pound fresh small whole mushrooms
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Brown roast on all sides in butter in large Dutch oven. Add chicken broth and wine; cover, reduce heat, and simmer 1 hour and 15 minutes.
Add onions and remaining ingredients; cover and cook 30 minutes or until vegetables are tender and meat thermometer registers 170*F (75*C).
Place roast on a serving platter; arrange vegetables around roast and spoon pan juices over roast.
Makes 6 servings.