Veal Roast With Thyme and Sweet Mustard

Place veal in shallow dish. In small bowl, combine honey mustard and 2 tablespoons thyme leaves. Rub mustard-thyme mixture over entire surface of veal roast. Cover and marinate in refrigerator for 1 1/2 to 2 hours.

Preheat oven to 325 degrees F.

Place remaining thyme and thyme branches in large casserole with cover. Scrape marinade off veal roast and save.

In large non-stick skillet, brown veal quickly on all sides. Sprinkle with salt and freshly ground pepper. Place in casserole on thyme branches.

Add 1/2 cup water and reserved marinade to warm skillet. Bring to a boil. Pour over veal roast. Place the cover on the casserole and bake for 2 1/2 hours. Check every 30 minutes to make sure all the liquid hasn't evaporated. You want to cook the roast in moist heat. Add a little water if necessary.

Remove roast. Internal temperature should be at least 185 degrees F. Flesh should be soft when pierced with tip of a long thin knife. Let sit for 5 minutes, then carve into thick slices. Meat will be very moist and tender. Serve with pan juices.