Braised Veal with Roasted Root Vegetables

15 lbs. veal chuck, shoulder clod (IMPS/NAMP 310)
salt and pepper to taste
½ cup vegetable oil
6 qts. veal stock or beef broth
3 cups celery, chopped
1 ½ cups carrots, chopped
6 Tbsps. tomato paste
4 tsps. dried thyme leaves
1 ½ tsp. black peppercorns
4 bay leaves

Root vegetables
4 lbs. beets, whole, unpeeled
3 ½ lbs. sweet potatoes, cut in 1 inch chunks
3 lbs. baby carrots
2 ½ lbs. new

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