Summary

Ingredients

• 1 kg roast pork
• 2 onions)
• 2 carrot (s)
• 500 g potato (s)
• 2 apple
• 100 ml red wine
• 1 liter beef broth
• 1 teaspoon pepper
• 3 bay leaves
• 3 carnation (s)
• 2 teaspoon juniper berries
• 3 stalks rosemary
• some thyme
• some marjoram
• 6 teaspoons cranberries
• a bit salt
• 2 tablespoon sugar
• some pepper
• 2 cloves garlic
• some lard

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Instructions

1. Peel and dice the onions, carrots and potatoes. Peel, core and quarter or eighth the apples. Peel and chop the garlic.
2. Wash the roast and pat it off well. Season with salt and pepper. Soak the Roman pot for 10 minutes to 1 hour (put in the water). In this way, it absorbs the water that it gives off to the food during cooking.
3. In a saucepan, sauté the onions, carrots, potatoes with a little lard and 2 tablespoons of sugar. Deglaze with red wine. Put the meat with the vegetables, garlic, apples and spices in the Römertopf and cook in the NOT preheated oven at 160 ° C top / bottom heat (no convection!) For 2 hours. After 1 hour top up with the beef broth and continue cooking for the second hour.
4. Season to taste with salt and pepper. Puree the sauce with the magic wand (this saves you from binding it with roux).
5. Serve with the cranberries. Dumplings or boiled potatoes and red or sauerkraut go well with it.