Hearty neck roast baked in the oven

To prepare neck roast preheat your oven to 180 degrees. Season the pork neck generously with salt and pepper, this will help create a delicious crust.

Chop the onions, carrots, celery and garlic into coarse pieces. You do not need perfect cubes, as these ingredients are mainly used to add flavor to the roast.

Heat the olive oil in a casserole and sear the neck for about 5 minutes on each side until it has a nice golden brown color. This step is important to intensify the flavor of the meat.

Remove the neck from the pot and add the vegetables. Roast it for about 10 minutes until it becomes soft and aromatic.

Place the pork neck back in the pot, add the bay leaves, rosemary and beef broth. The broth should be about halfway up the neck.

Cover the pot and put it in the preheated oven. Let the roast braise for about 3 hours. Once an hour I would recommend turning the roast so that it cooks evenly and gets a nice color.

After the braising time, your neck roast is ready to enjoy. It should be buttery soft and have a fantastic crispy crust. Slice the neck roast and serve with any side dishes such as dumplings, salad, etc.