Preheat the oven to 80 degrees and heat a baking dish in it. Wash and pat dry the meat and season with salt, paprika and pepper. Heat the olive oil in a pan and fry the roast vigorously on all sides. Put the meat in the pan, cut the vegetables into small pieces and spread them around the meat.
Boil the roast with the beef stock and pour over the meat. Put the baking dish in the oven for 4 1/2 hours. The core temperature should be around 60 degrees. When the cooking time is over, switch off the oven and let the roast rest a little longer.
The paprika vegetables
Clean the peppers, wash, dry and cut into fine strips. Heat the oil in a saucepan and sauté the onion, peppers and garlic. Deglaze everything with the vegetable stock and season with salt and pepper and the thyme. Let everything simmer over a low heat for about 10 minutes, remove from the stove and stir in the creme fraiche.
Cut the roast into slices with the paprika vegetables, arrange on plates, add the sauce and serve immediately. (If you like, you can add a second side dish)
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.