Burgundy roll roast

Name: Burgundy roll roast
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Ingredients: 1 Burgundy roll roast (2-2.5 kg, without rind; order in advance from the butcher); 7-10 Tbsp black pepper; 1 glass (330 ml) Gherkins; 1 glass (330 ml) Corn Veal

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 10

1 Burgundy roll roast (2-2.5 kg, without rind; order in advance from the butcher)
7-10 Tbsp black pepper
1 glass (330 ml) Gherkins
1 glass (330 ml) Corn Veal

Directions

1
Wash roll roast, dab dry and season with pepper. Place on the fat pan of the oven and roast in the preheated oven (electric: 175 °C/ gas: level 2) for about 2 1/2 hours. Add 1/2 litre of water little by little. If necessary, cut the cucumbers in half lengthwise. Arrange roast with corncobs and cucumbers