First, sauté the garlic, rosemary and peppercorns in a saucepan with the butter.
Add the meat and brown it thoroughly from all sides, so as to seal the juices, then blend with the wine.
Transfer the roast, with all the cooking sauces, to a baking dish suitable for the oven, add the well-washed potatoes (and, if you wish, also peeled), a drizzle of oil, a pinch of salt and add the broth.
Cover with aluminum sealing the edges, then bake for 1 hour at 180 ° C in a preheated convection oven.
Once baked, let it rest for at least 10-15 minutes before slicing.
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