Instructions

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, combine the salt, black pepper, caraway seeds, and garlic powder. Rub this mixture evenly over the pork roast.
3. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.
4. Add the sliced onion and cook until softened and lightly browned, about 5-7 minutes.
5. Push the onions to the side and add the seasoned pork roast to the pot. Sear the roast on all sides until browned, about 4-5 minutes per side.
6. Remove the pork roast from the pot and set it aside on a plate.
7. Deglaze the pot by adding the beef broth and dark beer, scraping up any browned bits from the bottom with a wooden spoon.
8. Stir in the Dijon mustard until well combined.
9. Return the pork roast to the pot, nestling it among the onions, and spoon some of the liquid over the top.
10. Cover the pot with a lid and transfer it to the preheated oven.
11. Roast the pork for about 3 hours, or until the internal temperature reaches 145°F (63°C) and the meat is tender.
12. Once cooked, remove the pork roast from the pot and let it rest for 10-15 minutes before slicing.
13. Serve the Schweinebraten with the onion mixture and pan juices, alongside creamy mashed potatoes and tangy sauerkraut.