Step 1

Combine salt, pepper, garlic powder, onion powder, paprika and caraway seed in a small bowl. Rub mustard over all surfaces of pork and then spread the seasonings evenly over the outside.

Step 2

Add vegetable oil to a Dutch oven and heat to medium high heat. Once hot, place the roast in the oven and brown on all sides. When browned, remove the pork and set aside.

Step 3

After removing the browned pork, add the onion and carrots and cook until soft. Once soft, pour in 1 cup chicken broth and beer. Use a wooden spoon to scrape browned bits of pork and veggies from the bottom of the Dutch oven into the liquid. Simmer for five minutes.

Step 4

Add the pork back into the Dutch oven and place into an oven heated to 350ºF. Cook uncovered for 3 hours, until the internal temperature of the pork is 165ºF.

Step 5

Once the pork is done cooking, remove the pork from the Dutch oven and set aside for slicing. Strain the remaining liquid out from the Dutch oven into a sauce pan. Add one more cup of chicken broth to the liquid and bring to a boil. Once boiled, reduce heat to a simmer and cook until the sauce is thickened to your liking. If desired, you can thicken the sauce with flour.

Step 6

After letting the roast sit for 15 minutes, slice the roast into thin slices and serve with gravy over top and sauerkraut and potato dumplings on the side. Enjoy!