Rub the roast all around with a pressed clove of garlic and salt and pepper to taste. Fry both sides with onions in a frying pan with butter. Quarter the tomato and sauté the other clove of garlic, chopped.
Deglaze with water and add the oregano. Then with the lid closed at 160 ° in the oven Ober-u. Fry the bottom heat on the lowest rack for 90 minutes.
20 minutes before the end of the roasting time, the leek, which has meanwhile been cleaned and cut into 6 pieces, is added to the sauce. I only took the lower parts all the way to the green. I make soup from the leek greens. Cook for another 20 minutes.
Then take out the roast and leek and thicken the sauce as usual. Season well again. Good Appetite.
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