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My Crust Roast

5 from 8 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 3 kcal

Ingredients
 

  • 1 kg Roast pork crust
  • 2 Onions
  • 2 small Carrots
  • 1 Leek
  • 4 Tomatoes
  • 150 ml Meatsoup
  • 300 ml Light beer
  • Sweet paprika powder
  • Salt
  • Sauce thickener

Instructions
 

  • Water the Roman pot. Preferably overnight. Finely chop the onions. Score the roast crust in the rind. Put the onions in the römertopf. Place the roast, rubbed with salt and paprika, on it. Clean and chop the leek and carrots. Also add to the roast. Pour in the stock and beer and cook the whole thing at 180 degrees for approx. 2.5 hours with the lid closed. After about 1.5 hours I noticed that I had forgotten my skinned tomatoes. So I took the Römertopf out again and added the tomatoes. After 2.5 hours, pour the liquid over a sieve into a saucepan and pass through. Roast the roast with the lid open at 220 degrees for another half an hour. Tie the sauce with the sauce thickener and season to taste. We had rice salad with it.

Nutrition

Serving: 100gCalories: 3kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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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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