Flavored Cup

Preparation:

Preparation: Untie the roast and open the meat slightly with your fingers. Finely chop together 1/3 of the herbs and mix them with salt and pepper. Distribute the mince on the inside of the piece of meat and close. Turn on the oven at 240 degrees. Wrap the roast in the bacon and tie it tightly again with kitchen twine. Pour half the oil into the bottom of a baking dish and cover with onion slices. Arrange half of the remaining herbs on the onions and place the meat on top. Drizzle with the remaining oil, add salt and place the butter cut into chunks on the meat. Distribute the rest of the aromas and bake. Leave to cook for 30 minutes, then add the wine and lower the temperature to 190 degrees. Continue cooking for an hour and a half, adding a little water if necessary. Serve with boiled potatoes and put in the oven in the same pan as the roast.