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Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs 5 mins
Course Main Course
Cuisine European
Servings (Default: 6)


Wammerl Crust Roast from Römertopf
Wammerl Crust Roast from Römertopf
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  1. Soak the Roman pot for at least 20 minutes. Divide the soup vegetables into cubes or pieces, it doesn`t matter, because you end up throwing them away anyway when they are boiled out. Peel the onions and chop them roughly as well. Peel and press the garlic.
  2. Score the meat on the skin side in a diamond shape, cutting only into the fat, but not into the meat. Rub generously all around with salt and caraway seeds, finally rub the skin side and plenty of salt right into the incisions.
  3. Put all the vegetables in the Römertopf and pour the meat on top and now the liquids on the side. It has to be so much that the vegetables are barely covered. Close the lid and put the Römertopf in the cold oven. Left to its own devices at 180 ° C for 4 hours.
  4. Take out the Roman pot and open it carefully. Caution: This is where hot steam comes out. Remove the roast and put it back in the oven with the lid of the Roman pot open. Now turn the temperature up to 240 ° C and roast the roast uncovered for about 30 minutes.
  5. During this time, strain the vegetables with sauce through a sieve into a saucepan and season again with pepper and salt and, if you like, with soy sauce. If you want to have the sauce bound, you can do this easily with mixed cornstarch or flour butter. Bring to the boil again.
  6. Remove the roast and let it rest for a few minutes. Slice the roast along the incisions in the skin and serve with the sauce. Napkin dumplings or potato dumplings or mashed potatoes go well with a coleslaw.