For the roast veal on a bed of potatoes and vegetables, wash the roast veal, dab dry and rub well with salt, pepper, thyme and rosemary on all sides.
Preheat the oven to 220 °C.
Heat the clarified butter or oil in a small saucepan, place the roast in a suitable roasting pan, pour over the hot fat and brown for about 10-15 minutes.
Reduce heat to 170-180 °C, add the wine and roast for another good 1 ½-1 ¾ hours.
Meanwhile, turn the roast once and often baste with the roasting liquid. To do this, add some fresh beef broth or water from time to time.
In the meantime, clean the vegetables and cut into bite-sized pieces. Peel the potatoes, cut them into cubes and group them with the vegetables in the roasting pan around the meat about 60 minutes before the end of cooking. Salt, pepper and fry.
Meanwhile, also baste the vegetables with liquid so that they do not become too dry.
Once the veal roast is tender, lift it out, loosen the twine and let the meat rest, wrapped in aluminum foil, for another 10 minutes.
Meanwhile, season the vegetables and arrange on a warmed serving platter.
Carve the roast and serve with the potato vegetables.