Peel the carrots, cut in half and cut into approx. 2 cm cubes. Wash the leek and cut into 1 cm rings. Peel and halve the onion and cut each half into 6-8 pieces.
Cut the rind of the roast into a diamond shape. You can do this either with a very sharp knife or with a steak knife with a serrated edge. Season the meat all around with salt, pepper and caraway seeds. Brown the roast on all sides except the rind side in a large, non-coated casserole and let it take color.
Remove the roast and place in a flat roasting pan with the still raw ribs.
Put all the vegetables and a little more oil / fat in the hot casserole and fry well. The soil should turn very dark brown. Then add the tomato paste, stir in the powdered sugar and deglaze with about 150 ml of beer. It should boil off again immediately and almost no liquid remains in the pot. Use the boiling liquid and a wooden spoon to loosen the sediment.
Put the contents of the pot around the meat or distribute it under the meat. Grill the meat on the middle rack at 220 ° C for about 15-20 minutes. This is where the toasted aromas for the dark beer sauce are created. After the 20 minutes, switch the oven back to 170 ° C convection grill and pour in 500 ml of meat stock.
Leave the meat in the oven for a total of 1.5 hours. Always depends on the thickness of the piece of meat. Then remove the meat and let it rest briefly on a board.
Pour the sauce back into the casserole with a strainer and strain the vegetables with a ladle. Bring to the boil briefly, season with salt and pepper if necessary and serve with the meat.
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