Rub meat with salt and pepper. Rinse the tomatoes. Peel and halve the onions and one carrot. Put both with the tomatoes and the meat in the fat pan of the oven and roast in the preheated oven (electric oven 200 degrees, gas mark 3) for 1 1/2 to 2 hours.
In the meantime, chop the parsley. Roast mustard seeds in a frying pan without fat, stirring until golden. Mix mustard seeds, sambal, honey olek, salt and parsley. 30 minutes before the end of the frying time, coat the meat with the paste.
Peel remaining carrots and turnips, clean and cut into coarse sticks or cut in half lengthwise if necessary. Steam vegetables in a little boiling hot salted water for 15-20 min until tender.
Remove roast from heat, keep warm for a short time. Dissolve gravy with wine and 1/2 liter of water and pour through a sieve into a small pot with the vegetables. Bring to a boil. Add whipping cream and thicken with sauce thickener. Season to taste with salt and freshly ground pepper. Drain vegetables, toss in the melted fat and arrange on a platter with the roast. Garnish with parsley leaves if desired.
Serve sauce separately.
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