French Pot Roast

French Pot Roast

1 1/2 kg [3,3 lb] trimmed veal wrapped with lard
margarine or butter
400 g [0,9 lb] small onions
1 kg [2,2 lb] tomatoes
1/2 kg [1,1 lb] mushrooms (or other mushrooms)
2 green peppers
3-4 sprigs of parsley tied with a bundle of thyme


[1] Brown the roast on all sides and then place it in a heat proof casserole dish. Boil the pan juices with a little water and pour over roast. Spread the peeled onion, half of the skinned tomatoes, half of the mushrooms and one pepper fruit cut into rings, around the roast.

[2] Sprinkle the roast with salt and pepper, cover with foil and let the dish stand ca. 1 1/2 hours in a warm oven. Turn the roast halfway through and cooking and the rest of the vegetables around it and sprinkle again with salt and pepper.

[3] Server roast in the dish with the vegetables.