Rinse the roast and season with salt, pepper and Maggi on all sides. Quarter the onions and cut the carrots into larger pieces. Sear everything in a large roasting pan until the meat is nice and dark all around. It can stick a bit to the bottom, which gives the sauce a slightly darker look afterwards.
Now deglaze with 300 ml red wine and 300 ml water. Then add another 300 ml of red wine and fill up with water until the meat is 3/4 of the liquid. Now add the stock cubes and bay leaves and add a little salt, pepper and Maggi to taste. Bring to the boil and season to taste, it should be spicy and have an intense red wine taste.
Then put in the oven for at least 2 hours. Turn the meat every 50 minutes. It`s ready when you get into the meat easily with a meat fork or a skewer. Now take it out of the oven, take out the meat and cut it into slices. Fish out the onion, carrots and bay leaves.
Season the sauce with the rest of the red wine (I usually put the whole bottle on it). Then tie half with brown sauce thickener and half with flour and water. I think if you only do it with a sauce thickener, the sauce will gel too much. It now has a nice reddish brown color.
Spätzle or dumplings, apple red cabbage and applesauce taste best with it.
Tip: If there is any sauce left over, it tastes just as good when it is warmed up over pasta the next day.
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