Roll roast with zucchini-tomato-vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Place the meat on the water-rinsed fat pan of the oven and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 2 hours.

2. 2

   In the meantime peel the onions and cut them into slices. Clean, wash and cut the zucchini into diagonal slices. Wash the tomatoes and remove the stalk. Cut the tomatoes into slices. 30 minutes before the end of the frying time, spread onions around the roast and add 1/8 litre of water.

3. 3

   Wash the basil, pluck it from the stalks and, except for a few leaves for garnishing, cut it into thin strips. Heat the fat and fry the zucchini for about 5 minutes. Add the tomatoes and cook for another 5 minutes.

4. 4

   Season vegetables with salt and pepper. Wrap the roast in aluminium foil and let it rest. Add 3/8 litres of water to the fat pan and dissolve the roast. Puree everything in a mixer. Put onion sauce and cream in a pot and bring to the boil.

5. 5

   Season to taste with salt, pepper and sherry. Add the sauce thickener while stirring and bring to the boil again briefly. Stir in basil strips. Arrange the roast with the vegetables on a plate and serve garnished with the basil leaves.

6. 6

   Add extra onion sauce.