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.