Schnitzel Roast

First mix the spices, 5 tbsp salt, 0.5 tbsp pepper and 0.5 tbsp caraway seeds each. Wash marjoram, shake dry and finely chop. Wash the meat, pat dry and cut into 1 cm thick slices. Peel the onions and cut 3-4 into fine rings, cut the rest into pieces. Peel, wash and cut the carrots into pieces. Preheat oven to 175 ° C O / U heat.

Cut 4 ribbons about 60 cm long from the kitchen yarn and 2 longer ribbons. Pick up the loaf pan. Place the longer ribbons lengthways and the shorter ribbons diagonally in the loaf pan and let them protrude evenly over the edge.

Now layer the meat slices, slightly overlapping, alternating with the onion rings in the pan. Sprinkle each layer with the seasoning mixture and marjoram. Tie the layered meat tightly into shape with the twine.

Turn the roast out into the drip pan or casserole dish. Spread the onion pieces and carrot pieces around the meat. Fry in the preheated oven for about 3 hours. Halfway through the cooking time, pour in 0.5 L of hot water or stock.

Remove the meat and wrap it in foil, leave to rest for approx. 10 minutes.

Dissolve the roast set with stock or beer, pour through a sieve into a saucepan and bring to the boil. Mix the starch with a little water and use it to thicken the sauce. Season the sauce with salt, pepper and a pinch of sugar.

Cut the meat into slices, serve warm or cold. Serve with the sauce.

After advice from KB friends, I would like to add that you can also use pork shoulder for layer roasting. This makes the roast more juicy. Thanks again for the hint :-))