Bavarian / Franconian rolled roast

Ingredients for 4 servings:

• 1 ½ kg rolled roast, marbled, from the neck
• 4 carrots
• 3 onions
• 1 piece(s) celeriac
• 1 liter beef broth
• some mustard, medium hot
• salt and pepper
• Thyme
• some sauce thickener or starch
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 50 minutes

Pat the rolled roast dry – it should be at room temperature – and rub it well with the mustard. Then season the roast generously with salt and pepper and sprinkle with a little thyme. Let the marinade soak in for half an hour to an hour. Meanwhile, roughly dice the carrots, celery, and onions and set aside the beef broth. Use the onion with the skin on for a darker sauce. Preheat the oven to 180°C (top and bottom heat). Sear the rolled roast in a roasting pan with hot clarified butter for a good minute on all sides. Add the vegetables the last time you turn it. Then deglaze the meat and vegetables with a good half to three-quarters of the broth, cover the roasting pan, and place the rolled roast in the oven. Cook the rolled roast for about 1 hour at 180°C (350°F), then reduce the temperature to 150°C (300°F) and cook for another hour, basting the roast with a little broth every now and then. Then remove the lid, set the oven to 180°C fan/convection oven, and leave the roast in the oven for another half hour to brown. Remove the roast from the oven, place it on a board, and let it rest for a good 10 minutes to allow the juices to redistribute. Meanwhile, pour the liquid through a sieve into a saucepan and thicken with gravy thickener or cornstarch to the desired consistency. This is a classic accompaniment to raw potato dumplings.