Roast in vegetable sauce

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Rub with salt and pepper. Place on the grid over the fat pan of the oven. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 2 hours.

2. 2

   In the meantime, clean, wash, peel and cut the carrots into small pieces. Put them into the fat pan 1/2 hour before the end of the cooking time. Deglaze with 1/2 litre water. Season with salt and pepper. Peel and slice onions.

3. 3

   Heat the lard in a pan. Sauté the onions in it. Wash the dill, parsley and chives and put some aside for garnishing. Finely chop the remaining herbs and mix with the honey.

4. 4

   Take the roast out of the oven. Drain and puree the carrots and roast stock. Add to the onions. Spread the roast with herb mixture. Bake in the oven for 5 minutes. Cut the meat open. Season sauce with salt and pepper.

5. 5

   Serve both garnished with a bouquet of herbs.