Pork Roast with Vegetables

Ingredients

• 2 onions
• 2 carrots
• 150 g celery root
• 2 young garlic bulbs
• 1 tbsp plant oil
• 1 kg pork roast (with rind)
• Salt
• Pepper (freshly 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 garlic bulbs and cut each in half horizontally. Oil a roasting tray and add the vegetables. Roast for about 20 minutes until browned. Remove from the oven and deglaze with about 250 ml water. Rinse the meat, pat dry, and place it rind side down into the liquid. Season the meat side with salt and pepper and roast in the oven for about 30 minutes.

3. 3.

   Take out the roast and cut a diamond pattern into the soft rind. Place it rind side up back on the tray, season again, add a splash of beer, and bake for another approximately 2 hours. Gradually pour in more beer and, if needed, a little water.

4. 4.

   If necessary, lift the roast from the liquid and place it on a rack in the oven, raise the temperature to 240°C top heat to develop a nice crust.

5. 5.

   Slice the roast, taste the sauce, and serve with the vegetables.