Pork Roast with Beer Gravy and Semmelknödel (German Bavaria)

This is not just a perfect Bavarian Oktoberfest or fall meal that you will love. It's for any season. It's served in Bavarian restaurants throughout the year. The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage.

1 (4-5 lb) pork roast, preferably with the slab (2 kg)
caraway seeds
coarse sea salt
black pepper, freshly cracked
3 medium sized onions
2 medium sized potatoes
¼ celery root
1 leek
dark beer (1 L)
beef broth (1.5 L)

Dumplings:
2 days old German style rolls (should be Wheat rolls) (500 g)
3 eggs
milk, semi-warm (250 mL)
1 medium sized onion, chopped
fresh parsley, chopped
sea salt
black pepper, freshly ground
ground nutmeg

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

If the roast has the slab, with a sharp knife cut it diamond-shaped.

Rub in a good amount of the coarse salt (but not too much.), caraway seeds and a little bit of pepper.

Place the roast, slab side should face upwards, into a Dutch oven.

Pour ½ L of boiling hot beef broth over the meat and place in oven.

Let cook in oven for 1 hour.

Cut onions in half, then qter and qter again.

Slice leek, cut carrots in cubes.

Add vegetable to the roast. Pour in 1 L boiling hot broth.

Let cook for another 2 hours. Pour several times some broth from the pan over the roast.

30 minutes before roast is done increase heat to 220°C or 420°F (broiling heat) and pour the beer over the roast. It's done so you get a nice crust. This process is very short. Watch it so it won't get black.

Remove the roast from the pan and slice it with a sharp knife.

Drain the roast juice, thicken if necessary with tomato paste or 1 tsp. corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.

Make the Bread Dumplings:
Cut the rolls into fine slices.

Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.

Pour the warm milk over the rolls. Mix with hands. Chop onions and parsley fine.

Add parsley, onions and eggs to the rolls, mix well.

Spice to taste, let sit for 2-3 minutes.

Moisten your hands and form about 8 dumplings.

Place the dumplings one after the other into the boiling water.

Reduce heat and let simmer for about 20 minutes.

Remove with a slotted spoon and serve right away.