First of all, if your roast is not tied, you provide it (here is the guide to do it without making mistakes).
Put the blueberries, sparkling wine, thyme, marjoram, garlic and meat in a large baking dish.
Pour a few tablespoons of seasoning over the meat, cover with cling film and leave to marinate for at least 30 minutes.
After half an hour, melt the butter with a little oil in a saucepan, then brown the meat well over high heat for a few minutes, blending with the cognac and seasoning with salt and pepper, in order to seal the juices.
Put the meat back into the pan with the cooking juices and cook for about 1 hour at 160 ° C in a preheated convection oven.
Halfway through cooking, turn the roast, and remember every now and then to wet the meat with the cooking juices.
Once cooked, take the meat out of the oven and let it rest for at least 10 minutes, then remove the string and cut the roast into slices that are not too thin.
The roast with blueberries is ready: sprinkle it with the cooking juices and the blueberries, decorate with a little fresh thyme and serve.
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