Pot Roast

For the pot roast, rub the meat with pepper, salt and mustard and braise for 1- 1 1/2 hours.

Fry the bacon cut into slices in a frying pan until quite brown. Cut the vegetables and onion into small cubes and add them.

Let everything steam properly and then pour tap water and then wine.

Mix the stock with sour cream and season with salt and mustard. Mix coffee cream with cornflour and add to the mixture.

Cover the finished roast with the sour cream. Dumplings made of boiled potatoes and sauerkraut go well with the roast.

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