Put on a large saucepan with well-salted water, add 2 bay leaves, the peppercorns, juniper berries and the cloves and bring to the boil. Cook the roast for about 10 minutes, remove and let dry. Throw away the cooking water.
Carefully cut into the rind of the roast under the tie cords in a diamond shape.
Preheat the oven to 150 degrees.
Rub the roll roast with olive oil, season well with sea salt and pepper and put in the oven. Leave in the oven for 1.5 hours.
Meanwhile, cut the peppers into diamonds, core the tomatoes and cut into cubes. Cut the zucchini, aubergine, also unpeeled, into approx. 2 cm cubes. Peel the carrots, quarter them lengthways and cut finely. Peel the potatoes and cut into pieces approx. 2 cm in size. Roughly chop the garlic and onions.
Put everything in a baking dish, mix with plenty of olive oil and season with pepper and sea salt (not too short), add the thyme, rosemary and the remaining bay leaves and place in the tube 1 hour after frying.
After 1.5 hours, mix the honey with the beer and some water, bring to the boil briefly and brush the roast with it. Now set the heat to 250 degrees.
Caution: The honey pouring must not blacken, otherwise it will be bitter. Now add the tomato juice to the ratatouille and mix.
Coat the roast with the honey coating every few minutes for half an hour. After 2 hours everything is ready.