Preheat your oven to 300°F (150°C).

In a small bowl, combine crushed green peppercorns, crushed coriander seeds, salt, and black pepper. Rub this spice mixture all over the veal roast, ensuring an even coating.

In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Once hot, sear the veal roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

In the same pot, add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the pureed smoked tomatoes, maple syrup, balsamic vinegar, thyme, and rosemary. Bring the mixture to a simmer.

Return the seared veal roast to the pot, ensuring it is partially submerged in the sauce. Cover the pot with a lid and transfer it to the preheated oven.

Braise the veal roast for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.

Once done, carefully remove the pot from the oven. If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry and stir it into the sauce over medium heat until thickened.

Slice the veal roast into thick slices and serve with the rich smoked tomato gravy spooned over the top. Garnish with chopped parsley.