Simple recipe: forget your roast into 100 C oven until roast is 62 C ( for 700g roast roughly 4,5 hours), boil simple vegetable stock out of garlic, carrot, onion, bay leaf and table spoon of sea salt and black and white pepper. Sink the roast into the stock and let it stay in fridge over night. Cut into razor thin slices. Serve with oven veggies and red wine sauce. Awesome!