Authentic Schweinebraten German Pork Roast Bavarian Style Recipe

Ingredients for Authentic Schweinebraten German Pork Roast Bavarian Style

• Pork Roast
• Dijon Mustard
• Caraway Seed
• Onion Powder
• Garlic Powder
• Ground Paprika
• Celery Powder
• Salt
• Pepper
• Olive Oil
• 1 large onion, chopped (including brown skins)
• 2 large carrots, chopped
• Leek
• Vegetable Broth

How to Make Authentic Schweinebraten German Pork Roast Bavarian Style

1. Preheat oven to 350°F (175°C).
2. Rinse a 3-4 lb boneless pork shoulder roast and pat it completely dry with paper towels.
3. In a small bowl, combine 2 tbsp paprika, 1 tbsp caraway seeds, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder. Rub this mixture all over the roast.
4. Spread 2 tbsp of Dijon mustard evenly over the seasoned roast.
5. Heat 2 tbsp olive oil in a large, heavy-bottomed roasting pan over medium-high heat. Add 2 chopped carrots and 2 chopped leeks; sauté until softened, about 5 minutes.
6. Remove vegetables from the pan and set aside. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step is crucial for developing rich flavor.
7. Add 1 large chopped onion (including the brown skins for extra flavor) to the pan.
8. Pour in 2 cups of beef broth into the pan, scraping up any browned bits from the bottom.
9. Return the carrots and leeks to the pan. Transfer the roasting pan to the preheated oven.
10. Roast, covered, for 1 ½ hours.
11. Remove the lid, stir the onions and vegetables, and turn the roast over.
12. Roast uncovered for 1 hour, adding more broth if the liquid evaporates significantly.
13. Remove the roast from the oven and transfer to a plate to rest for at least 15 minutes before slicing.
14. While the roast rests, prepare the gravy: Using a basting brush, scrub the sides and bottom of the roasting pan to loosen any browned bits. This adds incredible depth of flavor!
15. Strain the pan juices through a fine-mesh sieve into a saucepan, pressing on the solids with a spoon to extract as much liquid as possible.
16. Bring the strained liquid to a simmer over high heat and reduce slightly until thickened, about 5-10 minutes.
17. Slice the roast into ½-inch thick slices. Pour the gravy generously over the sliced pork.
18. Serve immediately with your favorite potato dumplings and sauerkraut.