Pesto: Heat oil in a frying pan, add garlic and arugula, sauté. Briefly steam the pine nuts, season, place in a blender jug and allow to cool slightly. Add oil and cheese, grind finely, put aside.
Spread the meat evenly, coat the inside with a third of the pesto, tie with kitchen string, season. Put the rest of the pesto aside.
Heat oil in frying pan, reduce temperature, fry meat for about ten minutes, turn to the other side only when a crust has formed, remove. Dab remaining frying fat with kitchen roll, add a little oil.
Add celery, carrots, potatoes and onions, roast for about two minutes, season. Add wine and soup, bring to a boil, reduce temperature. Put meat on top, add garlic and rosemary. Insert meat thermometer in thickest part of meat.
Roast: One hour in the lower half of the oven heated to 180 degrees, the core temperature of the roast should be about.60 degrees.
Take out the roast, stand with the lid closed for about ten minutes before carving, remove the string. Roast potatoes and vegetables with closed lid at 220 °C for about ten minutes, remove rosemary.
Serve: Cut beckibrates into narrow tranches, arrange on top of vegetables, add leftover arugula pesto to the table.
Our tip: Use high-quality red wine for a particularly fine taste!
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