Name: Schweinebraten (Roast Pork)
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 50 min
Yield: 6
Ingredients: 5-6 lb Pork roast (or shoulder roast); 1/4 cup Dijon; 1/2 tsp Caraway seeds, ground; 1/2 tsp Onion powder; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/2 tsp Celery powder; 1 tsp Salt; 1/2 tsp Pepper; 2 tbsp Olive oil; 2 Onions (white)-quartered; 2 Carrots, diced; 1/4 cup Leek, diced; 1 1/2 cup Vegetable broth

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Schweinebraten (Roast Pork)

Author: Rachel Egan Cuisine: German

Difficulty: Beginner Prep Time 30 mins Cook Time 6 hrs Rest Time 20 mins Total Time 6 hrs 50 mins

Servings: 6

Instructions

Cooking the Roast
1. Pat the roast dry.
2. Mix caraway seeds, onion powder, paprika, garlic powder, celery powder, salt, and pepper together and rub onto roast.
3. Spread a liberal amount of mustard onto the roast.
4. In a cast-iron skillet, brown the carrots, leeks, and onion.
5. In the same pan, move the vegetables to the side and brown the roast from all sides.
6. Place roast and veggies in the slow cooker and set to low heat.
7. Add the broth and let cook for 6-8 hours.
8. When cooked through, transfer meat to a plate to rest (10 minutes).
9. Move the remaining liquid to a saucepan, having strained out the chunks (I used colander because that is what I have), and cook over high heat until reduced to gravy consistency.
10. Slice (shred) roast into 1/2 thick slices and serve with gravy!

Schweinebraten (Roast Pork)

Schweinebraten (Roast Pork)

Ingredients

The pork

Instructions

Cooking the Roast

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