Place the meat in a sufficiently large bowl. Add the sliced onions, bay leaf spice and peppercorns. Stir red wine with salt and sugar and pour over the meat. Leave in the refrigerator for 48 hours with the lid closed, turning once to the other side.
Dry the meat and fry it in hot fat on all sides. Add the cleaned, chopped vegetables and brown lightly. Gradually pour the marinade and steam the roast in the closed cooking pot for about 1 1/2 hours. Keep the meat warm. Transfer the vegetables to a colander. Perhaps thicken the stock with gravy thickener. Cut meat into slices and arrange on a platter with the vegetables. Pour some sauce over it, bring the rest to the table separately.
Our tip: Use your favorite red wine for cooking!
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