Eifel Style Spit Roast from Roaster

Rub the meat well with salt and pepper. Swing out a roasting pan with the oil, cover with onion rings, bay leaves and the allspice grains. Put the roast on top. Heat the vinegar, malt beer and honey slightly and stir well. Pour the liquid into the saucepan (the roast should be half covered) and close the saucepan with the lid.

Preheat the oven to 190/200 °, put the roasting pan in the oven and simmer the roast for 90 minutes. Take out the finished meat and cut it open.

Sieve the roasting liquid and thicken with flour to make a smooth, not too thick gravy. If necessary, season the sauce again with salt and pepper and pour over the roast slices. I also serve croquettes.