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Rub the meat well with salt, pepper and a little mustard. Fry in hot lard on all sides and place in a casserole dish. In the remaining residue of the roast, fry the carrots, celery and onions well, add the tomato pulp and fry. Add apple cider and apple juice. Mix in the tomatoes, add bacon rind, all spices, herbs, garlic and some mustard. Now pour everything over the roast and cook in the preheated oven at 220 °C for about 90 minutes (depending on the quality even longer) until the meat is tender. Remove the roast and keep warm. Strain the sauce, heat it again and boil it down to the desired consistency with a little flour stirred with a little water. Stir in the sweet cream and season with salt and sugar.

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