Season the meat with salt, season with pepper and rub sufficiently with mustard.
Cut the bacon into cubes and roast until crisp.
Mix the vegetables with the thyme and put them in the watered roman pot form. Add the meat stock and the balsamic vinegar, and finally the crispy pancetta cubes.
place the meat on the bed of vegetables and put the closed roman pot in the oven at 190 °C (top and bottom heat) for a good 2 hours.
in the meantime, cook the flour butter and deposit it in the freezer.
rest the finished meat in aluminum foil for 10 minutes.
if the liquid in the romaine pot has boiled down too much, add water, loosen the drippings and transfer to another pot with the vegetables. Blend the vegetables, add the flour butter and let it boil for a short time. When the sauce stops boiling, add a clove of garlic.
cut the meat into slices and place in the sauce.
serve with breadcrumbs
Our tip: use a bacon with a strong taste – this way you give this dish a special touch!
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