Rub the roast on all sides with the spices and garlic and coat with mustard. If you don`t want a crispy crust, the roast must be placed in the soaked pot with the rind facing down. Roughly cut the soup vegetables and the onion, wash and spread around the roast. Pour the bouillon on top and stir in the tomato paste. Close the Römertopf and simmer the roast at 190 ° C for approx. 2 hours.
If you want a crispy crust, the roast with the rind facing up and fry for 10 minutes at 200 ° C without a lid. Mix the flour with water until there are no more lumps. Pour into the frying liquid and bring to the boil again briefly.
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