CWS4322
Chef Extraordinaire
CWS' Schweinebraten (Pork Roast)
This is a rustic pork "pot roast."
4-5 lb pork roast (rind on)
1-2 T Dijon or German-style mustard
4-6 T flour
freshly ground black pepper
garlic powder
1-12 oz bottle of beer (I prefer a dark beer--doesn't really matter)
2 c apple cider
1-2 T caraway seeds
1 bay leaf
1-2 tart apples, peeled (or not) and sliced in rings
4 med. potatoes, quartered
6 carrots, sliced
1/2 lb mushrooms
1/2 c sultanes (or raisins)
1 med. onion, chunked
3-4 T bacon fat (or oil or lard)
1-2 sprigs of fresh thyme
1 "branch" of fresh rosemary
2-3 sage leaves
Equipment:
Tuscan Oven or Roemertopf (RÖMERTOPF® des idées pour une cuisine naturelle). Soak according to directions (my Tuscan Oven needs to be soaked for 15 minutes--I'm able to do all the prep and brown the meat while that is happening)
1. Smear the roast on all sides with the mustard.
2. Roll in flour to which you have added salt, pepper, and garlic powder. Pat to make sure the flour adheres to the mustard.
3. Brown the roast on all sides.
4. Place roast and all other ingredients in clay roaster. Cover.
5. Place roaster in a cold oven.
6. Set temperature to 400 (or according to directions for your roaster).
7. Check temperature of meat after 2 hours. If necessary, add more liquid (Note: I always warm the liquid in the microwave for about 90 seconds so as not to add cold liquid to a hot clay oven.)
8. Remove roaster lid for the last 15 minutes to allow the meat and veggies to brown.
9. Remove roast from pan, place on a plate and cover with foil for 10 minutes.
10. While the roast is resting, strain the juices from the pan.
11. Make a roux of 2 T butter + 2 T flour. Add the juices and stir until thickened. If you'd like, add 2 tsp Dijon or German mustard and 1 tsp cider vinegar.
Serve with gravy, veggies from the pan, and a side of sauerkraut.
Serves 4-6 (depends on how big the roast is and how much meat people eat--a family of 6 ate a 4 lb roast on Sundays when I lived in Germany).
Notes: I assume one could do this in a dutch oven or roast pan or slow cooker. If you don't like caraway, leave it out. I garnish with some Italian parsley. I used a rolled 3 lb pork roast I found while deep freezer diving. What I like about this is takes about 15 minutes to prep, and then you can more or less ignore it for 2 hours.
This is a rustic pork "pot roast."
4-5 lb pork roast (rind on)
1-2 T Dijon or German-style mustard
4-6 T flour
freshly ground black pepper
garlic powder
1-12 oz bottle of beer (I prefer a dark beer--doesn't really matter)
2 c apple cider
1-2 T caraway seeds
1 bay leaf
1-2 tart apples, peeled (or not) and sliced in rings
4 med. potatoes, quartered
6 carrots, sliced
1/2 lb mushrooms
1/2 c sultanes (or raisins)
1 med. onion, chunked
3-4 T bacon fat (or oil or lard)
1-2 sprigs of fresh thyme
1 "branch" of fresh rosemary
2-3 sage leaves
Equipment:
Tuscan Oven or Roemertopf (RÖMERTOPF® des idées pour une cuisine naturelle). Soak according to directions (my Tuscan Oven needs to be soaked for 15 minutes--I'm able to do all the prep and brown the meat while that is happening)
1. Smear the roast on all sides with the mustard.
2. Roll in flour to which you have added salt, pepper, and garlic powder. Pat to make sure the flour adheres to the mustard.
3. Brown the roast on all sides.
4. Place roast and all other ingredients in clay roaster. Cover.
5. Place roaster in a cold oven.
6. Set temperature to 400 (or according to directions for your roaster).
7. Check temperature of meat after 2 hours. If necessary, add more liquid (Note: I always warm the liquid in the microwave for about 90 seconds so as not to add cold liquid to a hot clay oven.)
8. Remove roaster lid for the last 15 minutes to allow the meat and veggies to brown.
9. Remove roast from pan, place on a plate and cover with foil for 10 minutes.
10. While the roast is resting, strain the juices from the pan.
11. Make a roux of 2 T butter + 2 T flour. Add the juices and stir until thickened. If you'd like, add 2 tsp Dijon or German mustard and 1 tsp cider vinegar.
Serve with gravy, veggies from the pan, and a side of sauerkraut.
Serves 4-6 (depends on how big the roast is and how much meat people eat--a family of 6 ate a 4 lb roast on Sundays when I lived in Germany).
Notes: I assume one could do this in a dutch oven or roast pan or slow cooker. If you don't like caraway, leave it out. I garnish with some Italian parsley. I used a rolled 3 lb pork roast I found while deep freezer diving. What I like about this is takes about 15 minutes to prep, and then you can more or less ignore it for 2 hours.
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