Rub the meat with salt, pepper and the grill spice, then spread so much mustard on it that it can be coated with it everywhere.

Clean and chop the soup greens and onions, then place everything in the drip pan of the oven. Pour in the wine and broth and place the meat on top.

Set the oven to 160 ° C - convection - and cook the meat in it for 2.5 hours, pouring the stock over it from time to time. Possibly put some water or broth in the drip pan.

Finally grill the roast for 10 - 15 minutes at 200 ° C so that it gets a nice crust.

Let it rest for a few minutes before slicing so that the meat juice can spread and not all of it runs off when slicing.

I served different salads with it.