Beat the roast (best between strong cling film) and cut the edges a little so that the meat does not bulge during frying. Season with salt and pepper and fry in not too hot oil, turn and remove from the pan after about 1 minute. Place in a cold casserole dish. Heat some fresh oil in the pan and fry the onions until golden. Stir in paradeisermark and roast well on low heat. Gradually deglaze with red wine, continue to roast until a nice dark color, and then slowly pour in soup. Bring to a good boil and pour over the roast. Cover with aluminum foil and let it stew very slowly in the preheated oven at 80 °C for about 2.5-3 hours until tender. (The meat should still be very tender pink and juicy.) VARIANT : Schwammerlrostbraten Use only about half of the onions and add 250-300 g of sliced mushrooms or Schwammerln roasted in oil towards the end of the cooking time. Sauté briefly in the sauce and refine with thyme and parsley.
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