Peel onions, garlic and chop. Set aside.

Dry roast pork with paper towel. Season roast with spices : salt, pepper, cumin and mild paprika.

In a casserole dish, which can go in your oven, melt butter and fry onion and garlic until golden brown. Remove from casserole dish and set aside.

Melt a bit more butter or oil if needed and brown roast on all side. Remove from heat and leave to rest while preparing vegetables.

Preheat oven to 180°C (or fan oven 160°C)

Peel and wash carrots and slice. Wash and slice leek. Put in casserole dish together with onions and roast pork and add 1 teaspoon of sugar in order to remove bitterness of the beer. Pour 3 cm. of water and a bit of beer.

Cook for 1 hour and then baste meat with beer every 15 minutes during approximately 2 hours.

Remove from oven. Put cooking juice in a sauce pan. Cover roast with baking paper.

Dilute flour in half glass of water and pour into cooking juice. Cook on medium heat until sauce thickens.

Cut roast and serve together with the sauce.

You can make knödel or spätzle for the german version or mashed potatoes for the french one :-),