Peel carrots and onions and chop them coarsely. Place the roast in a large pot and cover with cold water. Add carrots, onions and spice ingredients, bring to the boil. Cover and simmer at low heat for about 3 1⁄2 hours.
Cool the meat lukewarm or let it cool down overnight in the broth.
Mix the baking mix and yeast. Add 700 ml lukewarm water. Knead with the dough hooks of the hand mixer for about 3 minutes until smooth. Knead in fried onions and 3 tbsp. parsley. Cover the dough and leave to rise in a warm place for about 15 minutes.
Remove rind and fat from the meat. Roll out bread dough on some flour to a thickness of approx. 1 cm (approx. 40 x 45 cm) and brush with egg white. Place the roast with the top side on top, sprinkle with breadcrumbs and wrap in the dough.
Press the seams well. Place the roast with the seam facing down on a baking tray lined with baking paper. Cut the dough several times. Cover and leave to rise again for about 30 minutes.
Brush the dough with water. Sprinkle with some flour and 1 tablespoon of parsley. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Serve roast warm (see tip) or cold.
American coleslaw and a light remoulade go well with it.