Mustard-crust Roast

Summary

Ingredients

• 750 g boneless pork neck
• 500 g potato (s), waxy
• 500 g carrot (s)
• 4 cloves garlic
• 1 tablespoon salt
• 3 tablespoon mustard, medium hot
• 3 tablespoon oil
• 3 tablespoon breadcrumbs
• 2 teaspoons rosemary
• 0.38 liters broth
• Pepper, black
• thyme

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Instructions

1. Preheat the oven to 200 ° C. Pepper the meat all over, place the fat side down in a roasting pan and fry in a hot oven for about 10 minutes.
2. In the meantime, peel the potatoes and cut lengthways into eighths. Peel the carrots, cut in half lengthways and cut into thick, oblique slices. Turn the roast over, fry the other side for another 10 minutes. Peel off the garlic cloves and press through the press, mix with salt, mustard, oil and breadcrumbs to a paste. Mix in the rosemary and chopped thyme. Coat the meat thickly with it, possibly cut into the paste in a diamond shape. Spread the vegetables around it, season with thyme, then pour on the hot broth. Put the roaster back in the oven. Fry for another 1 1/4 hours, scooping up the vegetables with the meat stock in between. Garnish the vegetables with thyme leaves, cut the roast into slices and serve.