A round wash and dry . Rub generously with salt and white pepper. Carrots, parsnips and parsley root cut into the same size large cubes. The envelope is cut so that both sides of the piston is about 15 cm. Tie one end, put the vegetables and onions, put it A round pepper and put them on the skin up. Pour beer and water with sugar dissolved in it (copper). The bag is tied tightly and shake well. Put it in a pan with the marked edge up. A small incision at the edge (about 1 cm). A round is placed in a preheated 160 degrees oven. Bake for 2 hours and a half. At the end of the baking skin is red. If not - Cut window envelope and bake for another ten minutes. When the meat is completely ready, remove and put in a warm place. The sauce is poured with vegetables. Can be passaged and strain, or be through a sieve. So strained, the sauce boil on the stove, doovkusyava with salt, pepper, lemon juice eventually, thicken and he put parsley. A round cut with a sharp knife into thin slices, pour with sauce and served with mashed potatoes, dumplings or boiled potatoes. The dish requires a fresh element - salad, red cabbage, sauerkraut - depends on the season. * I do not put any fat - generally turkey sufficient subcutaneous fat, which partly goes into the sauce. * The sugar in the sauce can be omitted - not everyone likes sweet note. Or to use non-alcoholic malt beer - it is quite sweet, and adds a nice dark sauce. I use one. * The water in the sauce can be replaced with vegetable broth, especially if you parsnip or parsley root.