Hearty rolled pork roast from the Roman pot

Ingredients for 4 servings:

• 1 small bunch of soup vegetables
• 1 large onion(s)
• 1 garlic clove(s)
• 1 kg pork roast
• 1 tbsp salt and pepper, black
• 1 tbsp paprika powder, sweet
• 1 tbsp caraway seeds
• 2 tbsp, heaped clarified butter
• 1 tbsp tomato paste
• 600 ml vegetable stock
• 2 tbsp crème fraîche
• 2 tbsp cooking cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Clean and finely dice the soup vegetables, onion, and garlic. Rinse the roast in cold water and pat dry with kitchen paper. Mix the spices in a small bowl and rub the meat all over. Meanwhile, place the Roman pot in cold water. Heat the clarified butter in a roasting pan and sear the meat on all sides. Then place it in the Roman pot. Brown the vegetables and tomato paste in the remaining roasting fat. Spread everything around the roast in the Roman pot and pour in the stock. Close the Roman pot and place it on the middle rack of a cold oven. Preheat the oven to 200°C (top/bottom heat) and braise for 2 hours. Remove the roast from the oven and let it rest, wrapped in aluminum foil, for about 10 minutes. Pour the meat juices into a saucepan and bring to a boil. Mix with the crème fraîche and cooking cream, and season with salt and pepper. Serve with dumplings, boiled potatoes, pasta, and vegetables.