Veal with Olives - Untested

 From Monet's Kitchen by Claire Joyes, pg 141

https://www.simplyrecipes.com/recipes/braised_onions/

I don't quite understand this recipe. I don't know how often I will make it since it requires so much green olives. Is it braised? Stovetop or baked and, depending, which cut of pork roast? Are the onions and olives cooked with the roast? Research is required.

Serves 4

1/4 cup oil

2 1/2lb boned, rolled pork roast (substitute for veal roast)

36 pearl onions, peeled and trimmed

2 cups green olives, pitted

1/4 tsp salt

1/2 tsp pepper

1 cup hot water

1. Heat the oil in a casserole with a lid. Add the veal and brown all over. 
2. Cover and cook over low heat for 30 minutes (any liquid? Just on the stove top?). 
3. Meanwhile peel and trim the pearl onions by blanching  in boiling water for one minute. Drain and rinse in cold water to stop the cooking. Slice off the ends; slip off the skins.
4. Add the olives and onions. (cook until onions are soft? how long?)
5. Season with the salt and pepper. Add the broth or water to the cooking liquid. 
6. Serve the cooking liquid as a sauce with the veal, and garnish with the olives and onions.