Summary

Ingredients

• 1 ½ kg roast pork from the shoulder
• 2 cloves garlic)
• 7 sprigs rosemary
• 5 sprigs thyme
• Salt and pepper, black from the mill
• 80 g ham, raw, thinly sliced
• 80 g tomato (s), dried in oil, drained
• 1 small celeriac
• 3 carrot (s)
• 2 teaspoons tomato paste
• 2 dl red wine
• 2 dl meat broth
• olive oil

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Instructions

1. Pluck the needles from 2 sprigs of rosemary and chop finely. Pluck the thyme leaves from the stems. Cut the garlic into small pieces or finely chop.
2. Cut the meat with a sharp knife so that a 3 cm thick slice is created. Line this with the raw ham, spread the drained tomatoes on top, sprinkle with the herbs and garlic and pepper. Now the meat is carefully rolled up. Fix the ends with toothpicks and tie the roll with kitchen string to form a roll roast. Remove the toothpicks. Pull the remaining sprigs of rosemary through the string.
3. Pre-heat the oven to 220 degrees Celsius. Salt and pepper the meat. Cut the celery and carrots into cubes and place in a roasting pan with the roast. Drizzle with olive oil. Fry in the oven for 20 minutes. Then add the tomato paste to the vegetables and roast them briefly. Deglaze with wine and broth. Reduce the oven temperature to 180 degrees, cover the roaster and simmer the meat in 70 - 80 minutes.
4. Take the meat out of the roaster and let it rest for 10 minutes on a plate in the open, switched-off oven. Strain the gravy and season to taste. Cut the meat into thick slices and serve with the sauce.
5. The preparation of the meat takes about ½ - ¾ hour. The meat can be filled and chilled the evening before.