Pork Roast with Dark Beer and Herbs

Preheat the oven to 170 degrees Celsius - top and bottom heat. Peel the onion and cut it into eighths. Heat oil in a small saucepan and sauté the onion until translucent. Add sugar and caramelize together for about 2 minutes. Pour in the beer, add whole sprigs of rosemary, and let the liquid reduce for 5 minutes.

Spread the sliced carrots and sugar snap peas on the bottom of a baking dish. Season the meat with salt and pepper. Place it on the vegetables and pour the beer sauce over it. Cover the meat with a lid or aluminum foil and bake for 1.5 hours. During baking, baste the meat at least twice with the pan juices. After 1.5 hours, increase the oven temperature to 200 degrees Celsius. Stir the chopped parsley into the pan juices and bake uncovered for another 30 minutes.

After baking, let the meat rest for 10 minutes. Slice it, and season each slice with salt and pepper. Boiled or mashed potatoes, or fresh bread, are suitable as a side dish.