Crusted roast with caramelized vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season with salt and pepper. Place meat on the fat pan of the oven and pour on broth. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) ) for approx. 1 1/2 hours

2. 2

   Peel and possibly halve the shallots. Clean and wash spring onions and cut into bite-sized pieces. Drain the apricots, catch the juice

3. 3

   Increase the oven temperature (electric oven: 225 °C/ circulating air: 200 °C/ gas: level 4) and cook the roast for another 20-30 minutes until the crust has risen nicely

4. 4

   Meanwhile melt the sugar in a large pot until golden brown. Deglaze with vinegar and 1/4 litre water, bring to the boil. Add bay leaf, shallots and spring onions. Season with salt and pepper and simmer for about 12 minutes. Add the apricots 3 minutes before the end of the cooking time

5. 5

   Remove meat from the fat pan and keep warm. If necessary, dissolve the frying set with a little water and pour it through a sieve to the vegetables. Season vegetables with 2-3 tbsp. apricot juice. Arrange roast and vegetables on a plate. Serve with fresh baguette

6. 6

   with 6 people:

Nutrition Facts

KCAL
760 kcal

CARBS
50 g

FATS
39 g

PROTEINS
51 g