Schweinebraten mit Kruste (Crispy Pork Roast)

Preheat oven to 160°C (325°F). Score the pork skin in a diamond pattern, being careful not to cut into the meat. Rub the entire roast generously with salt, pepper, crushed caraway seeds, and minced garlic. Ensure the spices get into the skin scores. Let it rest for 15 minutes.

Heat a large, oven-safe roasting pan or Dutch oven over high heat. Place the pork roast skin-side down in the hot pan and sear for about 10-15 minutes until the skin turns golden and some fat has rendered out. This helps with crisping later. Remove the roast from the pan.

Roughly chop the onion, carrots, and celery root. Add them to the roasting pan and sauté for 5-7 minutes until slightly softened. Deglaze the pan with dark beer, scraping up any browned bits. Add the beef broth. Place the pork roast, skin-side up, back into the pan, ensuring the skin is not submerged in liquid.

Roast in the preheated oven for 90-100 minutes, or until the internal temperature of the meat reaches 70°C (160°F). For the last 15-20 minutes, increase the oven temperature to 200°C (400°F) or use the grill function to crisp up the pork skin, watching carefully to prevent burning.

Remove the roast from the oven and let it rest for 10-15 minutes before slicing. Strain the pan juices through a sieve into a saucepan, pressing the vegetables to extract all liquid. Discard the solids. Bring the sauce to a simmer. Mix cornstarch with a little cold water to create a slurry, then whisk into the simmering sauce until thickened. Season the sauce to taste. Serve sliced Schweinebraten with the sauce.