Meat: Roast Neck from Roman Pot

5 from 8 votes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 50 kcal


  • 500 g Pork neck - roast
  • 1 tablespoon Mustard medium hot
  • 1 teaspoon Black pepper from the mill
  • 3 piece Fresh onions
  • 2 piece Garlic cloves
  • 0,5 piece Yellow peppers
  • 1 piece Carrot
  • 3 piece Vine tomatoes
  • 0,5 teaspoon Salt
  • Fresh herbs - here rosemary, maggi herb, oregano, thyme, olive herb


  • Water the Roman pot in good time.
  • Pepper the meat on all sides and brush with mustard.
  • Peel the onion, garlic and carrot. Cut the onions into large pieces, the garlic into small slices and the carrot into half slices. Dice the peppers and tomatoes as well.
  • Preheat the pipe to 200 degrees.
  • Put all the vegetables in the römertopf and sprinkle with salt.
  • Now place the meat on the vegetables, put the herbs on the meat, close the lid and cook for about 1.5 hours.
  • Remove the lid for the last twenty minutes. Then cut the meat into slices and keep warm in the oven on the vegetables until serving.
  • Further seasoning is actually not necessary. The mustard and herbs make the gravy tasty enough.


Serving: 100gCalories: 50kcalCarbohydrates: 6.7gProtein: 2.6gFat: 1.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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