1. 1

   Step 1

   Preheat the oven to 120 °C top/bottom heat.

2. 2

   Step 2

   Take the meat out of the refrigerator 45 minutes before preparation and pat dry with paper towels.

3. 3

   Step 3

   Clean the soup vegetables and chop coarsely. Dice the bacon, onion, and garlic.

4. 4

   Step 4

   Heat the clarified butter in a roasting pan and sear the roast on all sides for approx. 10 minutes. Remove the meat.

   Timer 10 min
5. 5

   Step 5

   Briefly sauté the bacon, onions, and garlic in the roasting pan.

6. 6

   Step 6

   Add the soup vegetables and sauté briefly.

7. 7

   Step 7

   Stir in the tomato paste, 1 tbsp mustard, 200 ml beef stock, and parsley, and let simmer briefly.

8. 8

   Step 8

   Season the roast with salt, pepper, and paprika powder, and coat all over with 2 tbsp mustard.

9. 9

   Step 9

   Place the meat on the vegetables and braise in the oven for approx. 90 minutes.

   Timer 90 min
10. 10

    Step 10

    Remove the roast and let it rest. Strain the sauce through a sieve, add the remaining stock, and thicken with cornstarch.

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