Bavarian roast pork with crust and dark beer sauce

Ingredients for 6 servings:

• 1 ½ kg roast pork, with rind
• 1 bunch of soup vegetables
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• ¼ liter beer, dark
• ½ liter beef broth
• Salt
• pepper
• Caraway seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Preheat the oven to approximately 200 degrees Celsius (top/bottom heat). Rub the roast well on all sides with salt, pepper, and caraway seeds. Place in a roasting pan and add the broth (do not pour over the roast). Return to the oven for approximately 1/2 hour. Then add the finely chopped soup vegetables, onion, and sliced ​​leeks. Depending on the size, the roast should remain in the oven for a total of approximately 2 to 2 1/2 hours. Add a little beer every now and then, over the crust at the beginning of the cooking time, and later alongside it. Add more water or broth as needed. Once the cooking time is over, remove the roast and remove the crust. Cut the roast into slices and portion the crust. Strain the sauce through a sieve and season to taste with salt, pepper, broth, and beer. Serve with bread dumplings, red cabbage, pasta, sauerkraut, or coleslaw.