Roast with Potatoes

Here’s a classic Caraway Roast with Potatoes recipe — tender, aromatic, and perfect for a hearty meal!

Ingredients - serves 4

1.2–1.5 kg (2.5–3 lb) pork roast (shoulder or neck)

2 tbsp oil or lard

2–3 onions, roughly chopped

2–3 garlic cloves, minced

2 tsp caraway seeds (whole or ground)

1 tsp salt

½ tsp black pepper

250 ml (1 cup) meat or vegetable broth

100 ml (½ cup) white wine (optional)

1–2 tbsp mustard (optional, for extra flavor)

800 g (1.7 lb) potatoes, peeled and halved

2 tbsp oil

Salt & pepper

Optional: rosemary or thyme

Method

Prepare the Roast

Rub the roast with salt, pepper, and caraway seeds (mustard optional). Heat oil in a roasting pan and brown the roast on all sides. Remove the roast and sauté onions and garlic in the same pan until lightly caramelized.

Braise the Roast

Return the roast to the pan.

Pour in broth and optional wine. Cover and braise in the oven at 160–175 °C (325–350 °F) for 1.5–2 hours, until tender. Occasionally baste with the pan juices.

Prepare the Potatoes

Toss potatoes with oil, salt, pepper, and herbs. Spread on a baking sheet and roast 30–40 minutes at 200 °C / 400 °F, until golden and crispy.

Optional: drizzle a little roast juice over the potatoes in the last 5 minutes.

Serve

Slice the roast and drizzle with pan juices.

Serve with the roasted potatoes.

Sprinkle fresh parsley on top if desired.