Rolled roast on a bed of cinnamon vegetables

Ingredients for 4 servings:

• 1 kg roast pork (rolled roast)
• 2 m.-large zucchini
• 4 large carrots
• 4 large onions
• 1 gr. can/n tomato(s) with juice
• 1 small can of mushrooms
• salt and pepper
• clove(s), ground
• Cinnamon
• Coriander, ground
• garlic powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

in a Roman pot

Season the rolled roast with pepper, salt, and clove powder and let it stand for at least 1 hour. In the meantime, soak the Roman pot in water for at least 15 minutes. Quarter the tomatoes, mix with the juice, and season generously with pepper, salt, cinnamon, coriander powder, and garlic powder. Cut the vegetables and onions into bite-sized pieces. Add the tomato seasoning mix to the Roman pot and place the rolled roast on top. Close the Roman pot and place it in a cold oven. Cook the rolled roast for one hour at 175°C. Add the chopped vegetables and onions to the Roman pot and stir briefly. Cook for another hour at 175°C. Pasta goes very well with this.