Summary

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

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Instructions

1. Preheat the oven to 225 degrees.
2. Pour water and red wine into the roaster and bring to the boil,
3. add all the spices. Place the Roman roast in the stock and
4. Turn in the boiling stock every 3 minutes and do this 4 times.
5. Then place in the preheated oven for 40 minutes.
6. 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.
7. Take out the roast, let it cool down and cut open, arrange on platters.