Bavarian Roast

	1. Prepare all the necessary ingredients. Rinse the meat and dry it with a paper towel, peel the vegetables. Grind and crush the caraway seeds in a mortar.
	2. Make crosswise cuts on the surface of the meat. Season with salt, pepper, and caraway seeds, then let it rest for 10-15 minutes. Cut the onion into 4 parts, slice the bell pepper into thick strips, chop the garlic into 2-3 pieces, and cut the carrot into large chunks.
	3. Quickly fry the meat in a tablespoon of vegetable oil over high heat, turning it regularly with a spatula. Grease the baking dish with oil, place the meat in it, add the raw vegetables, and put it in a preheated oven (180 degrees) for 20 minutes. Then pour in a glass of boiling water and continue roasting for 2 hours and 20 minutes. Increase the temperature to 200 degrees, pour beer (or broth) over the meat, and continue to bake for another 20 minutes, periodically basting the meat with the released sauce.
	4. After 3 hours, the meat will be ready. Remove it from the oven.
	5. Remove the skin from the bell pepper (the pepper can be omitted if desired, but I prefer to use it). Place the vegetables in a cup, add broth, and use an immersion blender to turn everything into a thick, homogeneous sauce.
	6. The sauce is ready.
	7. Serve the meat with the vegetable sauce.
	8. Enjoy your meal!