1. Dice 1 onion, boil with sugar, apple cider vinegar, bay leaf, peppercorns, allspice, cloves and juniper berries and cool. Beef roast in a large freezer bag form, pour the marinade, close tightly and refrigerate for one night.
Cut remaining onions and carrots into cubes. Remove the meat from the marinade, remove the spices, dry the meat. Pour marinade through a sieve and collect.
Heat the oil in the roasting pan. Season meat with salt, season with pepper and sear all around at high temperature until dark brown, remove from roaster.
Sauté onion and carrot cubes in the drippings at high temperature for 5 min, sprinkle with sugar and caramelize for 10 min, turning until golden brown. Cut wholemeal bread without rind medium fine and add to onion-carrot form. Add marinade and 1/2 ltr.
Add water and bring to boil. Pour in the meat and roast in the heated stove on the lowest rack at 200 degrees for 1 hour (gas 3, convection oven 180 degrees), basting frequently with the roast stock. Put the lid on. Roast meat for another 1 hour.
Wrap roast in aluminum foil and keep warm in turned off oven. Strain roast stock through a fine sieve into another saucepan, bubble, season with salt, pepper and fir honey. Cut the meat into slices and bring to the table with the sauce. Serve with parsley potatoes and spring onions in a cr
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