Mustard Honey Veal Roast

3-5 lb veal roast, chuck or shoulder
1 c beer or ale
1 c honey
1/2 c Dijon mustard
1/4 c EVO oil
2 tbsp onion powder
1 1/2tsp dried rosemary
1 tsp kosher salt
1 tbsp roasted garlic, minced or mashed
1/4tsp ground black pepper


Combine beer, honey, mustard, oil, onion powder, rosemary, salt, roasted garlic, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for 3 hours, tossing occasionally. Preheat oven to 475F. Remove veal from marinade, reserving marinade. Place the veal in a large roasting pan. Roast 15 minutes to braise meat. Roast 1 1/2 hours oven at 350F, basting occasionally, or until done (internal temperature of 150F is suggested.) Let rest out of oven at least 10 minutes before carving. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for 5 minutes. Serve over roast.