After cleaning the roast, sear it in very hot fat on all sides. It is best to use a saucepan that just barely fits the width of the roast. Then pour off the fat.
At the same time or before, fry the onions in another pot / pan and let them brown. Use good cooking oil for this.
After the searing fat has been drained off (but not in the sink), continue with cooking oil over medium heat. Add the onion pieces. The roast should now be completely covered with the onion pieces. Add salt, pepper, herbs (preferably fresh) and pour the carrot juice on until the roast is completely covered. Bring to the boil briefly and then simmer over moderate heat (with me level 2 out of 10) with the lid closed. Duration depends not only on the size, but also on the shape and type of the roast. 15 - 20 minutes searing time and 60 - 90 minutes remaining cooking time at simmer temperature. I test the degree of doneness with a digital roast fork and with the printing method.
Sauce can be thickened, but does not have to be because the onions give off starch. Refine as desired with cream / condensed milk and / or wine. Garlic can, but does not have to be added and those who do not like onions in this amount or are afraid of the extra effort can simply use more carrot juice or wine to pour on.
This goes well with pasta / dumplings / hash browns, leaf lettuce.
Alternatively, another piece of meat can be used: e.g., a shoulder piece with bacon rind. After the cooking process, the whole thing can be put back in the grill or the oven with top heat. Cut the bacon layer crosswise beforehand. Very tasty, if not exactly the corpse kitchen. Even a lean piece of ham is suitable for cooking in carrot juice and will definitely not get dry. Otherwise just pork neck / neck / crest or shoulder / bow without bacon rind.
The herbs can also be varied well, e.g., with herbal mixture of Provence or Italian herbal mixture. The quantities given are variable.
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