Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 10 minutes. Put the vegetables in the bottom of a roasting pan.
Combine remaining caraway seeds, garlic, salt and pepper. Rub the pork roast with the mix. Then heat the rest of the olive oil and brown the pork roast. Put it on top of the vegetables in the roasting pan.
Add the broth and molasses to the skillet and bring to a boil. Pour this over the pork roast and vegetables. Season with salt and pepper to taste.
Bake for 45 minutes. Turn pork over, add the potatoes around the roast and bake for another 45 minutes.