Melt the lard or butter in a roaster and - if butter - let it froth. Pepper and salt the meat and fry quickly on all sides. Remove, fry the finely chopped onions and the coarsely chopped root vegetables in the hot fat without it getting dark. Return the meat, add a little water, cover the roaster.
Roast the loin for a total of 1 - 1 1/2 hours at 160 degrees, the leg / shoulder for a total of 2 1/2 hours.
Remove the lid after 2/3 of the roasting time. Deglaze with water and continue to fry on a slightly higher heat. Strain the sauce, reduce it and thicken with cold butter or flour, depending on your taste. The roast can also be infused with red wine and thus refined.
If you cover the meat with bacon before roasting and add a finely chopped bell pepper to the sauce, it is a Slovak roast beef.
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