The day before, first coat the roast with mustard, then season generously with salt, pepper, cumin, garlic and marjoram. Leave to marinate overnight. The next day, place the roast in a grease-lined roasting pan and roast in a preheated oven over medium heat for 2 1/2-3 hours. Meanwhile, pour water or soup repeatedly and turn once. Remove roast, let rest briefly and degrease the juices. Recommended side dishes: potatoes, dumplings and coleslaw.
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