Braised Pork With Beer & Juniper Berries

• 2 tablespoons olive oil
• 1 (2 lb) boneless pork roast
• salt & pepper
• 1 bay leaf
• 2 tablespoons flour
• 2 cups carrots, peeled & chopped
• 1 cup celery, chopped
• 2 cups onions, sliced or 24 small white pearl onions
• 1 (12 ounce) bottle dark beer
• 2 cloves
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 10 juniper berries, crushed

1. Brown the roast on all sides in a dutch oven in the heated olive oil, as you turn the roast season with salt& pepper.
2. Drain off any fat.
3. Sprinkle the veggies with the flour. (what about the onions?).
4. Add the veggies to the pot and the bay leaf.
5. Add the beer.
6. Bring to a boil.
7. Add cloves, thyme& juniper berries.
8. Cook covered for apprx 1 1/4 hours or until the meat is tender and apprx 160F in the center of the roast.
9. Remove the roast from the pot.
10. Skim off any fat.
11. Puree the sauce (if the sauce is soupy reduce it by cooking longer until there is apprx 1 cup before you puree it).
12. Slice the roast& serve with the onion sauce.

olive oil, pork roast, salt, bay leaf, flour, carrots, celery, onions, cloves, thyme, berries

Taken from www.food.com/recipe/braised-pork-with-beer-juniper-berries-24299 (may not work)