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🍽️ Juicy Pork Roast

801 kcal · 30 min · 4 servings

Ingredients

• 800 g Pork roast (rib section, boneless)
• Salt
• Pepper (from the mill)
• 5 Onions
• 2 Garlic cloves
• 1 tbsp Caraway seeds
• 2 tbsp Oil
• 500 ml Dark beer
• 500 ml Meat broth
• 2 tsp Cornstarch
• 500 g Shallots
• 2 tbsp Butter
• 500 g young Carrots (with greens)
• 600 g Potatoes
• chopped Parsley (for the potatoes)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Rub the meat all over with salt, cumin, and pepper.
4. 4. Preheat the oven to 180 degrees Celsius.
5. 5. Set the oven to use both top and bottom heating elements.
6. 6. Pour some oil into a roasting pan.
7. 7. Heat the oil in the roasting pan.
8. 8. Sear the meat on all sides.
9. 9. Wait until the meat has taken on a nice color.
10. 10. Pour some beer into the pan.
11. 11. Pour some broth into the pan.
12. 12. Add the halved onions to the pan.
13. 13. Add the garlic cloves to the pan.
14. 14. Place the roasting pan in the oven.
15. 15. Let the meat braise for about one and a half hours.
16. 16. Pour some of the beer-broth mixture over the meat repeatedly during cooking.
17. 17. Mix cornstarch with a little cold water.
18. 18. Stir until no lumps remain.
19. 19. Add the starch mixture to the sauce.
20. 20. Let the sauce thicken.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Remove the meat from the oven.
23. 23. Cook the potatoes according to the package instructions.
24. 24. Bring salted water to a boil.
25. 25. Blanch the carrots in the boiling salted water for five minutes.
26. 26. Toss the carrots briefly in butter if you like.
27. 27. Serve the carrots alongside the potatoes.

Nutrition per serving

• kcal: 801
• Protein: 43 g · Fett/Fat: 45 g · Carbs: 48 g