Place your veal top round on a cutting board; cut off any sinew, then tie it with kitchen string. Arrange the rosemary and a few sage leaves on your roast (4-5). Place the roast in a pan with heated oil and butter. Use a wooden spoon to turn the roast and brown on all sides, then add the wine. Once the roast is browned well, transfer it to a roasting tin together with the cooking juices. Peel the carrots, celery, onions and garlic and place them in the roasting tin, together with the juniper berries, parsley, salt and pepper. Place in a pre-heated oven at 180° for one hour (turn the roast over occasionally). In the meantime, wash the grapes well, cut them in half and remove the seeds. After one hour, remove the vegetables and herbs from the tin and leave only the cooking juices. Now add the pieces of grape (14-15) and continue to cook at 180° for a further 20 minutes. Once you have switched off the oven, leave the roast to rest for a few minutes. Then cut it into slices and serve it with the grapes and the sauce that has formed during cooking.