Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
Wash the roast and generously rub with salt add pepper and caraway seed.
Preheat oil in cast iron pan on high.
Chop onion and sate till golden brown. Stir with wooden spoon. Scrape onion to the side and add roast.
Brown the roast from all sides. It will create a nice crust that will protect the meat from drying out. When the onion starts catching to the bottom add slowly water and scrape from bottom. This will make delicious drippings.
Preheat the oven to 350 °F, cover the pan with a lid, and bake in the oven for 2 hours. Turn meat with a wooden spoon every ½ hour. After 2 hours remove the lid and raise the temperature to 400˚ F and bake for another 40 minutes.
When the roast is done remove from the pot unto a plate and cover with foil.
You can add additional flavor to the roast by placing some of the dripping directly on the meat and dumplings before serving the meal, or make from the drippings extended sauce.
Place the pot back on the stove, and add 1 cup water to the drippings. Scrape the sides of the pot into the drippings. To make drippings more like a gravy texture, and add 2 tablespoons of cornstarch mixed in 1/4 cup of water and stir into the drippings. Let cook for 3 minutes, than drizzle over the dish
