Preheat the oven to 80 ° C. Pluck the herbs from the stems and mix them together with the garlic, salt, pepper and olive oil to make a paste.
Heat some olive oil in a pan (but not too hot!) And fry the meat all over so that it takes off some color. Then place the meat in an ovenproof dish and brush all over with the herb paste.
Roughly chop the onion as well as the dried tomatoes soaked in olive oil and sauté in the roast. Deglaze with white wine and pour into the form with the meat. (Do not pour over it, otherwise the whole delicious herb layer is off again!)
Put the roast in the oven and cook at 80 ° C a. Let cook for 5-6 hours. (The core temperature should be approx. 65 ° C.)
When the roast is done, puree the onions and tomatoes with the hot broth and serve as a sauce.
It goes well with rosemary potatoes, tomato salad and a pinot grigio.