John Myers
Contents
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Ingredients
- 1 kg Roast pork crust
- 4 Pc. Sliced carrots
- 1 Pc. Pepper cut into strips
- 1 Pc. Onions, peeled and quartered
- Bread dumplings "mixed". Recipe in my cookbook from 09/19/2014
- Salt, pepper to taste
Instructions
- Place the roast with the skin side down in the pre-soaked Römertof. Spread the vegetables all around, put the lid on it and put in the NOT preheated oven. Top and bottom heat at approx. 160 degrees.
- After about 45 minutes, turn the roast and cut into the skin. Cook for another 45 minutes. Allow the skin to tan approx. 20 minutes before the end without the lid.
- Heat the gravy in a saucepan and thicken with flour, starch, etc.
- Cut the roast into slices, add the vegetables from the pot and my homemade bread dumplings. Put the sauce on top and it can be served.
- PS: The bread dumplings should of course already be prepared, otherwise it could get hectic, at least for me.
