Caraway Pot Roast with Roasted Potatoes

First, for the spice paste, finely pound all ingredients in a mortar. Rub the meat well with the spice paste.

Place in a heavy (cast iron) roaster and roast with the shallots and garlic in a preheated oven at 220 °C for about 20 minutes. Turn repeatedly.

Briefly blanch (scald) carrots and potatoes, rinse and add to roast. After 20 minutes, pour in 400 ml stock and cook for another 40 minutes.

In the meantime, keep pouring gravy over them (if there is not enough juice in the roaster, top up with stock). Once the carrots, potatoes and garlic cloves are soft, remove from the roaster and cover with foil.

After a total of 90-100 minutes, the roast should also be tender and cooked. To check, pierce with needle and make sure that only clear juices, but no more blood, come out. Then remove from oven and let rest, covered, for 20 minutes.

Toss vegetables and potatoes again with a bit of drippings in a pan. Carve the roast and arrange on plates with vegetables and potatoes.

Pour some stock over the gravy, strain finely and boil down a bit. Season to taste and cover the roast with it.

Preparation Tip:

Pour with dark beer shortly before the end of the cooking time! The resulting gravy captivates with its spicy aroma.

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