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1
Heavily season the entire roast with kosher salt and pepper.
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2
Wrap the roast tightly with plastic wrap and refrigerate for 24 hours.
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3
Remove the roast from the refrigerator, rinse off the salt and pat dry.
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4
Set aside.
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5
In a blender, combine the onions, garlic, rosemary, mustard and oil.
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6
Blend until smooth.
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7
Season with salt and pepper.
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8
Using a paring knife, make several slits in the veal roast.
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9
Stuff the slits and rub the entire veal roast with the mustard mixture.
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10
Place on a rack in a roasting pan and cover tightly with plastic wrap.
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11
Refrigerate for 24 hours.
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12
Remove the roast from the refrigerator and discard the plastic wrap.
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13
Bring the roast to room temperature.
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14
Preheat the oven to 425 degrees F. Place in the oven and roast for 30 minutes.
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15
Reduce the heat to 350 degrees F and continue cooking for about 3 hours for medium rare.
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16
During the last half-hour of cooking, check the roast occasionally with a meat thermometer, when the temperature reaches 135 degrees F, remove from the oven.
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17
Allow the roast to rest for about 20 to 25 minutes for the perfect medium-rare.
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18
The cooking times may vary because one oven may cook differently then the other.
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19
Also if using a convection oven, the cooking time will be less.
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20
So that is why it is important to invest in a good meat thermometer instead of relying on cooking times.
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21
Carve the roast into individual servings and serve with the potatoes.
