For the Burgundy roast, first dice the vegetables. Marinate the wine, diced vegetables, meat, cloves, thyme, bay leaf and peppercorns for about 48 hours.
Remove meat and vegetables from marinade. Drain, pat meat dry, season and brown.
Sauté vegetables, add paradeis pulp, heat briefly and extinguish with gravy. Add bouillon cubes, boil a little bit and fill up with remaining red wine. Let simmer for about 1 1/2 hours with the lid on.
Strain sauce, thicken if desired, season if necessary and serve with the Burgundy roast.
Preparation Tip:
Burgundy roast goes very well with dumplings and red cabbage. Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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