Preheat the oven to 350F. Lightly drizzle a 9x13-in baking dish with olive oil and add the carrots, cherry tomatoes, onions, and celery stalks. Drizzle with two tablespoons extra virgin olive oil and season with salt and pepper, tossing to combine.

Using a sharp fork, prick the surface of the meat all over and season with salt and pepper, rubbing it into the veal. Place the veal in the baking dish over the vegetables. Pour two cups of the wine over the meat and vegetables and cover. 

Place the covered baking dish in the oven and bake for 40 minutes, basting the veal with sauces every 15 minutes. After 40 minutes, uncover the veal and pour the rest of the wine on the veal and vegetables. Bake for another half hour, uncovered, basting throughout. 

Turn the veal over. Cook for another 30-45 minutes, until tender and aromatic.

Remove the veal roast from the baking dish and set aside; cover. Let the vegetables cook for another 15-20 minutes, until the wine has mostly evaporated. Let the veal cool, then serve with the vegetables.