Rinse meat, dry with paper towel.

Cut the meat into pieces - the same as on skewers, then season with salt and pepper.

Bacon cut into slices, thickness about cm.

Bread cut into cubes, the same as meat. Strung on a skewer will be in the following order: bread, meat, bacon. Finishing with the bread. Bake roast over hot coals. Served with onions and other vegetables.

I cooked the pot roast at home. To do this, prepare the sauce: finely chop the garlic, onion cut into half rings,

And mix with dry herbs de Provence (or other favorite spice), salt, pepper, vegetable oil, soy sauce and balsamic vinegar.

The resulting mixture pour the meat with bacon and stir. Leave for 1 hour marinate. Turn on the oven at 180 C.

And proceed to the meat. Stick meat on skewers, alternating with slices of bacon and bread.

Cover the pan with a double layer of foil, lay the skewers with the meat. Make a rim around the edges, preferably closer to the skewers, but to be able to flip the skewers and the sauce is not poured on the pan. Put a bow on top and pour the remains of the sauce. Do not tightly close the top of the meat with foil and set the timer for 20 min. after 20 min. turn roast the second side, pour hot marinade. The top of the meat close. And so all 4 sides bake from 15-20 minutes of Juice will be enough, as the frying fat will secrete oil.

Sprinkle roast with chopped herbs and served with vegetables, ketchup or sauce for a barbecue. Bon appetit!