Pork Roast

Ingredients

• 2 onions
• 2 carrots
• 150 g celery root
• 0.5 stalk leek
• 2 Garlic cloves
• 1 EL vegetable oil
• 1 rosemary sprig
• 1 kg pork roast (with rind)
• Salt
• pepper (ground)
• 0.5 l dark beer

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Peel and roughly cube the onions, carrots, and celery root. Wash the leek and slice into rings. Peel the garlic cloves. Lightly oil a roasting pan and add the vegetables and rosemary. Roast in the oven for about 20 minutes until browned. Remove from the oven and deglaze with approximately 250 ml water. Rinse the meat, pat dry, and place it rind side down in the liquid. Season the meat side with salt and pepper and braise in the oven for about 30 minutes. Take out the roast and cut shallow diamond-shaped slits into the soft rind. Place the roast rind side up again in the pan, season, add a splash of beer, and cook in the oven for another approximately 2 hours. Gradually pour in more beer as needed, adding a little water if necessary.

3. 3.

   Finally, if desired, remove the roast from the roasting liquid and place it on a rack in the oven, raise the temperature to 240°C top heat to develop a nice crust.

4. 4.

   Slice the roast, taste the sauce, and serve with the vegetables. Accompany with potato dumplings or similar.