Instructions
Knead the dough for 3-4 minutes until it gets firm and not sticky. If it’s sticky add a little vital wheat gluten and keep kneading.
Form the dough into a log. Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides. Add white wine, broth, onion, carrots, garlic cloves, rosemary and thyme and simmer on low heat with the lid half closed for 90 minutes. Add a little broth from time to time if necessary and flip the roast 2-3 times.
Once the roast is cooked, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust. Cut the roast into thin slices and serve immediately.
Blend the vegetables and the remaining broth and use as gravy. Add a splash of water if needed.**
If you want to achieve a “meatier” texture, you can let the roast rest in the fridge for one night and reheat it briefly in the oven the next day.
Notes
** If the sauce is bland add a dash of soy sauce.
Nutrition
Calories: 263kcal | Carbohydrates: 19g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 1140mg | Potassium: 318mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2135IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 4mg
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