German style Schweinebraten or pork roast

This is the traditional Sunday lunch in many households here in Germany. Pork roast is a classic.
Most families buy a bigger piece so that they can have some leftovers with lots of sauce in the following days. I remember very well these kinds of roasts from my childhood.
I gave it a bit more international flavour - because I can. It changes nothing from the way of cooking though.

First thing is the type of pork meat chosen. Many households are looking for the leaner pieces of pork, others take pieces from the neck of the pig, which is more fatty.
This time I had a lean piece of pork and it still did not get dry - I cooked it on low temperature for a bit longer then most people do.

recipe for 3:
600 g lean pork roast
1 tbsp pork roast seasoning (Schweinebratengewuerz)
1 onion
1 spring onion
2 cloves of garlic
1 red chili
1 stalk rosemary
1 carrot
1 piece of leek
1 stalk celeriac
100 ml white wine
300 ml homemade chicken stock
200 ml water
1 tbsp flour
2 tbsp hot paprika paste (from Hungary) or tomato paste
salt and pepper
2 tbsp rapeseed oil

Rub the pork with the seasoning and add some salt and pepper. Heat the oil in a pot and sear the meat on all sides. Add the chopped veggies and the paste and then the flour. Give it a good coating.
Add wine first then the rest of the liquid.

Close the lid and bring to a boil, reduce the heat and simmer for 80 min, turn the pork midways.

I served it with potato mash and some fresh turnips.