Wash the meat, dab dry, cut rind into a diamond shape, season with salt and pepper. Place meat in the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1 1/2 - 2 hours.
Mix honey and vinegar. Brush the roast after 1 hour with the mixture. Clean broccoli and cauliflower, divide into small florets and wash. Peel and wash the carrots and cut them into slices with a colored knife.
Wash the pods and dab dry. Wash the tomatoes and pat dry. Heat butter and sauté vegetables for 2-3 minutes while turning. Remove the tomatoes and put aside for garnishing. Pour on the stock and steam for 5-7 minutes in a closed pot.
Season to taste with salt, pepper and a little sugar. Remove the finished roast from the tray and wrap in aluminium foil. Dissolve the roast with 450 ml water. Pour through a sieve and bring to the boil. Stir in sauce powder, bring to the boil and simmer for 1 minute.
Refine with cream and season to taste with pepper. Cut the roast open and arrange on a plate with the vegetables. Garnish with bay leaf and cherry tomatoes. Add sauce.