Veal Shoulder Roast

1 4 lb veal, shoulder roast
2 tbsp Dijon mustard
1 sprig thyme
1 tsp paprika
1 tbsp herbes de Provence
2 tbsp EVO oil
taste kosher salt
taste pepper

Preheat the oven to 325 degrees Fahrenheit. Season the inside of the roast with half of the Herbes de Provence, the thyme, the salt and pepper. Roll the roast and tie with a butcher's twine. In a sauté pan, heat the oil over a high heat and sear the roast on all sides to give it a nice brown color. Remove it from the heat and coat it with the Dijon mustard, the rest of the Herbes de Provence, the thyme, salt and pepper. Sit the veal in a roasting pan and put it in the oven for 1 hour. Check the doneness after that hour and leave in the oven depending on how you like the meat. Take the shoulder out of the oven and let it rest for 20 minutes in a warm place, covered with tin foil. Slice and serve.