Rinse and dry the whole piece of meat. You can lard it with pieces of bacon (optional). Salt and pepper it all around. Melt the butter in the frying pan and sear the meat till its nice and brown on all sides. Take out and put it in the some deeper baking dish. Chop root vegetables to small pieces (you can grate them), add to frying pan and sear. Add some butter or oil if necessary. Dont be scared to give a little brown color to it, it will just brings out all the flavors. Add lemon juice and sugar and mix it all to caramelize a bit. Add the vegetable mix to the baking dish to meat. Create a spice pack, you can tie them all into a cloth or use the tea strainer. That will save you the work with getting all the spice pieces out from sauce. Add the pack to the baking dish. Boil your water, mix bouillon cubes in that and pour in the baking dish. Put a lid on. Bake 15 minutes on 355 F / 180 C, then lower the temperature to 300 F / 150 C and bake closed another 1-1.5h

Open the lid carefully, there is a lot of steam captured in. Take out the meat and let it rest. Take out the spice pack (throw it away). Bland the sauce with hand mixer till smooth. You can finish seasoning with more sugar or lemon. Whisk your cream into still hot sauce (not boiling! so it does not curdle). The sauce should be thick enough from the used root vegetables but if it needs to be thicken do that with a flour. Let the sauce with flour in it just simmer for about 10 minutes not to curdle your cream.

Serve with Czech dumplings (plain, bread or Carlsbad), pasta or spaetzle. You can add some canned cramberies on top the meat while serving.