For the crust roast, first preheat the oven to 225 °C (gas: level 4).
Rub the roast with a third of the oil, salt and pepper. Place in a roasting tin and roast in the heated oven for 10 minutes.
In the meantime, clean and coarsely dice greens. Quarter the onions. Roast everything briefly. Now deglaze with red wine and water and continue roasting at 200 °C (gas: level 3).
Brush the crust roast with cold salted water during the last 10 minutes at the highest temperature and roast until crispy.
Preparation Tip:
Bind the gravy from the crusted roast with a little cold butter. This goes well with, for example, potato dumplings.
