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.