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Styrian Pot Roast

This pork pot roast ('Steirisches Wurzelfleisch') is a favourite from Styria, served with grated apple, horseradish and caraway potatoes.
Styrian Pot Roast © Steiermark TourismusStyrian Pot Roast © Steiermark Tourismus


  • 3 carrots
  • 250g celeriac
  • 1 leek
  • lean pork neck and belly fillet (500g of each)
  • some juniper berries and peppercorns
  • 1/2 bulb of fresh garlic
  • 3 stems of thyme
  • 4-5 stems of parsley
  • 750g potatoes
  • salt, pepper, sugar
  • 1 stick of horseradish (about 25g)
  • 1 apple, 2 tsp. lemon juice
  • 1 tbsp. clarified butter, caraway

Styrian Pot Roast recipe

How to make it:

Wash the vegetables. Finely cut up 2 carrots, half the celeriac and half the leek. Cook in about 2 litres of water. Wash the meat. Add seasoning, garlic and herbs to the vegetables, cover and simmer for about 1.5 hours.

Peel the potatoes, wash and cut into quarters. Cook in salt water for about 20 minutes. Sieve about 1 litre of bouillon, heat and reduce to about half.

Peel the apple and horseradish and grate finely. Mix with the lemon juice. Add salt, pepper and sugar to taste.

Cut the remaining vegetables into fine slices. Cover and cook in the bouillon for 5-7 minutes.

Drain the potatoes. Quickly sauté in hot clarified butter.  Season with salt and caraway. Cut the meat into thin strips. Serve with the sliced vegetables, stock, caraway potatoes and grated apple and horseradish.

Recipe by Johann Lafer 

For more information on Styria's culinary delights, please visit:

Guten Appetit!

  • Styrian Pot Roast © Steiermark Tourismus Styrian Pot Roast © Steiermark Tourismus

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