My first mother-in-law was from Russia. She cooked it like that and I took it over in the 70s. I still enjoy it with my current husband.
Remove tendons from the flesh. Then salt and pepper all around. Fry all over in a pan with butter. Remove and deglaze the roast with a little bone stock.
In the Römertopf soaked for 20 minutes, the bacon comes in at the bottom. Then grated potato. This gives the sauce a bond later on. Now put the meat on it. Clean the mushrooms, remove the stems and cut them into quarters. Mix with onions, a little salt and garlic and pour onto the meat. Put the bay leaf in between and pour the rest of the broth over it.
Put the lid on the Römertopf and place in the cold oven. Set 160 °. Then let it stew for about 2 hours. Take the meat out of the pot and keep it warm for a moment.
Pour the sauce in a saucepan. Now mix the sour cream and parsley with the whisk and the sauce. Season well again. There is traditionally boiled potatoes. Good Appetite.