Water the Roman pot in good time.
Pepper the meat on all sides and brush with mustard.
Peel the onion, garlic and carrot. Cut the onions into large pieces, the garlic into small slices and the carrot into half slices. Dice the peppers and tomatoes as well.
Preheat the pipe to 200 degrees.
Put all the vegetables in the römertopf and sprinkle with salt.
Now place the meat on the vegetables, put the herbs on the meat, close the lid and cook for about 1.5 hours.
Remove the lid for the last twenty minutes. Then cut the meat into slices and keep warm in the oven on the vegetables until serving.
Further seasoning is actually not necessary. The mustard and herbs make the gravy tasty enough.