Rolled roast stuffed with herbs, cheese and breadcrumbs

Ingredients for 4 servings:

• 1 rolled roast, unfilled
• 1 onion(s), diced
• 50 g cheese (Emmental), or another spicy
• 1 egg(s), beaten
• 3 tbsp parsley, flat-leaf, chopped, also mixed with chives
• 1 tbsp breadcrumbs
• ⅛ liter white wine
• 300 ml water
• 1 ½ tsp broth, granulated
• Salt and pepper, from the mill
• 100 ml cream
• 6 slice(s) bacon
• 1 tbsp mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

from turkey, pork or veal, in a Roman pot, also possible in a roasting pan or roasting bag

Rinse the Roman pot with water while you prepare the roast. Chop the herbs and grate the cheese, mix with the egg and breadcrumbs, and season well with salt and pepper. Some of the seasoning will penetrate the meat. Unwrap the rolled roast (if it’s wrapped), spread it out on a work surface, and spread the mixture on top. Leave a little less on the edges than in the middle. Then roll it up again and tie it with kitchen string. Brush one side with mustard, pepper, and a little salt. Place three slices of bacon in the Roman pot, then the rolled roast, mustard-side down. Brush the top with mustard, pepper, and salt, and place the remaining three slices of bacon lengthwise on top. Pour in the water and wine, and stir the granulated stock into the liquid. Place the Roman pot in the oven at 180°C for about 90 minutes. This can vary depending on the oven and the Roman pot. I check after an hour and then decide how long. Take the meat out and keep warm in aluminum foil. Stir the cream into the sauce in the Roman pot and season again. If the bacon bits bother you, just fish them out. If you make the rolled roast in a roasting bag, simply fill everything as directed in the Roman pot, poke a few holes in it as directed, and cook in the oven. If you make it in a normal roasting tin, you should brown it all over in a little oil beforehand so that it doesn’t get too dry. And then add the liquids as mentioned above. Turn the roast every now and then so that all sides are braised. We eat it with mashed potatoes and a sweet cucumber salad. ADDENDUM to the recipe: The onion(s) should be wrapped up in the roast… if there are any left over, they can be added to the roasting tin after browning and browned briefly before everything goes into the oven. With a Roman pot, you can put them in straight away.