Roman Roast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 22) |
Ingredients
- 4 ½ kg roast, (Roman roast)
- 750 ml water
- 750 ml red wine
- 3 bay leaves
- 5 juniper berries
- 3 stalks rosemary
- 1 teaspoon salt
- 3 clove (s) garlic
- 1 onion (s), diced
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 225 degrees.
- Pour water and red wine into the roaster and bring to the boil,
- add all the spices. Place the Roman roast in the stock and
- Turn in the boiling stock every 3 minutes and do this 4 times.
- Then place in the preheated oven for 40 minutes.
- Then turn it down to 90 degrees for 1 hour, then turn the heat down to 70 degrees and let it simmer for 3 hours.
- Take out the roast, let it cool down and cut open, arrange on platters.
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