Categories: German, Pork

Ingredients

• 2 lbs. pork roast
• German mustard
• Oil for frying
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. butter
• 1/4 c. dry white wine
• 1 bay leaf
• 1 tsp. thyme
• 2 c. beef broth
• 2 carrots, cut in half
• For the flour slurry: 3 tablespoons flour whisked into 1/2 cup beef broth

Directions

1. Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.

2. Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. This will give the roast its wonderful flavor.

3. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.

4. Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for at least 90 minutes until the roast is nice and tender. Alternatively, cook in an oven preheated to 325 degrees F for about 3 hours.

5. Discard the carrots and bay leaf. Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste.

6. Slice the roast and serve with the gravy, potatoes and German sauerkraut.

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