Pork Roast with Vegetables in a Römertopf

Ingredients

• 1 kg pork roast
• Salt
• freshly ground pepper
• Hot paprika powder
• 0.5 tsp chili powder
• 3 Carrots
• 1 leek
• 4 Garlic cloves
• 250 ml vegetable broth
• 1 bay leaf
• 3 tbsp olive oil
• 1 tsp Caraway seeds

Instructions

1. 1.

   Soak the Römertopf in water. Wash and pat dry the pork, then rub it with salt, pepper, paprika, and chili powder.

2. 2.

   Peel the carrots, halve them lengthwise, and slice into rounds.

3. 3.

   Clean the leek, wash it, cut it lengthwise, and slice into about 3 cm wide pieces. Peel the garlic cloves and lightly crush them.

4. 4.

   Place the pork with the prepared vegetables, broth, bay leaf, and caraway seeds in the Römertopf. Drizzle olive oil over the top, close the lid, and put the pot in a cold oven. Roast at 200 °C (180 °C fan‑forced; gas: level 3) for about 70 minutes.

5. 5.

   Season with salt and pepper before serving.