Perfect pot roast with green mayonnaise

Description

There is a perception that the meat is baked in this way, retains a maximum of useful substances, and it turns out perfectly soft and juicy. It is baked at a temperature of 65 degrees, and really turns out very tasty and juicy. Can be served as a hot dish, but equally delicious and cold cuts of such meat. And this unique taste perfectly complements the "green mayonnaise", prepared on the basis of mayonnaise Maheev.

Ingredients

Pork

1 kg
Carrots

1 piece
Garlic

3 tooth
Carnation

2 piece
Bay leaf

2 piece
Allspice

2 piece
Rosemary

2 piece
Juniper

4 piece
Green onions

1 coup
Dill

1 coup
Cucumber

1 piece
Mayonnaise

1 pack
Olive oil

1 tsp

Cooking

Wash the meat, dry, RUB with salt. Wrap tightly with a rope, giving it the right shape roll.

The meat is put in ovenproof pan, add the washed coarsely chopped carrot, garlic, pepper, cloves, Bay leaves, rosemary, juniper.

Cover the pan with a piece of paper (you need to cut the diameter of the pan and fold in half)* and bind the edge with a rope, so that the paper fits snugly against the sides of the pan.

Cover the pan and wrap it with rope. It is important that the cover is tight against the pan.

Place the pot in a preheated 65°C oven for 5 hours and 30 minutes. You can serve hot and you can cool and thinly slice.

Now make the sauce "green mayonnaise". The herbs and garlic finely chop.

Put in blender, add olive oil, add the mayonnaise, Porirua. Then add finely chopped pickled cucumber.

And, of course, to prepare this sauce I took the mayonnaise Premium TM Mahe with quail egg, because it contains no starch and is manufactured according to GOST.