Hungarian Roast

Deeply score roast lengthwise several times. Mix spices and sprinkle into the incisions.

Spread mustard into the incisions and fill in bacon slices. Cut cheese and bread into sticks and shape with herbs into incisions. Tie roast and rub with salt.

Heat oil and brown roast on all sides. Spice onion with cloves and bay spice, cut carrot into pieces, squeeze garlic clove, add all together to meat and brown. Extinguish with red wine and braise for 90 to 100 minutes. Gradually pour in gravy.

Remove roast and keep warm. Pour stock through a sieve and season sauce with crème fraîche and sugar.

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