Roast Sunday Roast

5 from 7 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 112 kcal


Mixed vegetables

  • 1 tablespoon Himalayan salt
  • 0,5 tablespoon Black pepper from the mill
  • 1 tablespoon Tandoori spice
  • 2 piece Chopped onion
  • 1 piece Quartered tomato
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 400 Milliliters Water
  • 400 g Mixed vegetables frozen
  • 0,25 liter Meat broth-own production
  • 1 tablespoon Butter
  • 1 tablespoon Chopped parsley


  • Cut the rind from the roast into small squares. Rub on all sides with salt, pepper and tandoori.
  • Place in a frying pan with a lid. Spread the onions, tomatoes and the herbs around it. Then add water and put the lid on the pan.
  • In the oven on the bottom rail at 180 ° upper u. Let the bottom heat stew for 90 minutes.
  • Then remove the lid and let the roast still crust at 200 °. You have to look. If the coast bubbles up, he's good.
  • Then take the roast out and keep it hot in the oven at 75 °.
  • For the sauce, beat all the ingredients in it well with the whisk and bind as usual. Then season again to taste.
  • Cook the mixed vegetables in the broth for 20 minutes. Then pour it off. In a saucepan with heated butter, toss the vegetables and mix the parsley in them. To taste.
  • There was boiled potatoes with everything. Good Appetite.


  • I don't have pictures for everything. I think my camera is slowly giving up. The pictures are no longer beautiful. I guess I'll have to get a new one soon.


Serving: 100gCalories: 112kcalCarbohydrates: 2.4gProtein: 10.5gFat: 6.8g
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Written by John Myers

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.

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