Veal Roast

In a cast iron Dutch oven melt 2 T butter and 2T olive oil. Heat to medium and brown a 6-8lb. boneless veal roast on all sides. Keep the roast in the pan and surround it with 1 medium onion, sliced and 8 red skinned potatoes, sliced, 4 carrots, sliced, 1 18 oz. can of mushrooms, some dried oregano, dried rosemary, salt and pepper to taste, garlic, 1 C white wine, 2 1/2-3 C chicken broth. Simmer on low for 6 hours. Stir in 2 C frozen peas right before serving so they do not get too mushy.