Summary

Ingredients

• 1 kg turkey roll roast
• 1 bunch roots
• 2 medium onion (s)
• 2 teaspoons salt
• 1 teaspoon pepper, ground
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon, leveled tomato paste
• 2 tablespoons oil
• 0.25 liter ¼ broth

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 220 ° C.
2. In the meantime, clean, wash and cut the onions and roots. For the roll roast, mix salt, pepper and paprika in a bowl and rub the meat all around.
3. Heat the oil in a roasting pan, fry the roast well all around and take it out again. Roast the onions, root vegetables and tomato paste in the roasting dish. The vegetables should take on color. Add the meat again and fill up with the hot broth.
4. Place the roasting pan on the lowest rail in the tube and stew the meat with the lid closed for about 60 minutes in the convection oven. Then reduce the heat to 200 ° C, turn the roll rate, possibly add more stock and simmer for another 60 minutes on top and bottom heat.
5. I prepare the roast the evening before so that it can cool down in peace after the cooking process. The meat can be cut wonderfully into finger-thick slices. Pass the co-cooked roots through a sieve and add to the gravy. This makes it wonderfully creamy and I save myself having to thicken it with a sauce binder or the like.
6. Finally, heat the meat in the gravy, season to taste and serve.
7. We also eat seasonal vegetables and potato dumplings, rice or boiled potatoes.