Barbecue roll roast

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and finely dice the peppers. Peel and chop onion and garlic. Heat 1 tablespoon of oil in a pan. Fry the vegetables and garlic briefly. Season with salt and pepper. Let the vegetables cool down.

2. 2

   Season meat with salt, pepper, rosemary and basil. Mix vegetables and sauce and spread on the meat. Roll up the meat and wrap it with kitchen string. Put the rolled roast on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas : level 2) for approx. 2 hours. Peel and halve the potatoes. Mix potatoes and 2 tablespoons of oil. Season with salt, pepper and thyme. Add the potatoes to the frying pan 30 minutes before the end of the frying time. Turn potatoes once after about 15 minutes. Place bacon on the meat 10 minutes before the end of the cooking time. Arrange roast and potatoes on a plate.

3. 3

   Mix potatoes and 2 tablespoons of oil. Season with salt, pepper and thyme. Add the potatoes to the frying pan 30 minutes before the end of the frying time. Turn potatoes once after about 15 minutes. Place bacon on the meat 10 minutes before the end of the cooking time. Arrange roast and potatoes on a plate. Garnish with tomato, basil and rosemary. Add Sour Cream sprinkled with herbs

Nutrition Facts

KCAL
740 kcal

CARBS
25 g

FATS
48 g

PROTEINS
51 g