Peel, halve, then slice the onions. Peel the carrots and cut into 1 cm (approximately 1/2 inch) cubes. Soak the raisins in lukewarm water.
Mix together the honey mustard and paprika and marinate the meat in it. Let sit for at least 1 hour in the refrigerator.
Heat the oil in a saucepan, drain the meat and fry in oil. Sprinkle with half of the marinade and cook at 80°C (approximately 175°F) for about 5 hours. Rotate halfway through the cooking time and coat with marinade again. 1 1/2-2 hours before the end of cooking time, add the vegetables and pour in about 200 ml (approximately 3/4 cup) of broth, cover with rosemary and cook until done.
Serve the meat over the vegetables and garnish with rosemary.