Flatten the meat with the heel of your hand, season with salt and pepper, coat with mustard, place a slice of ham on top, spread the peeled and finely diced onions on top, fold in the sides, roll up and pin together with a roulade needle.
Do not fry the meat, just place it next to each other in the soaked Römertopf. Peel and quarter the shallots and garlic and place in the römertopf. Now pour in approx. 0.5 l Dornfelder, 250 ml stock and a good dash of balsamic vinegar, close the pot and put it in the cold oven. Set to 220 degrees (convection 180 degrees) and leave the Römertopf in the oven for about 90 minutes. After this time, bring 250 ml of stock to the boil and pour over the roulades. Avoid temperature shocks! Then put the pot back in the oven for another 90 minutes.
After a total of 3 hours of cooking time, remove the roulades, puree or strain the sauce, bind with cornstarch, sauce thickener and / or cold butter as desired until the desired consistency is achieved and put everything back into the decorative pot.
Then all you have to do is enjoy, ideally with a good Palatinate Dornfelder and side dishes of your choice, e.g., red cabbage and potatoes.
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