Wash the potatoes and cook covered in water for about 20 minutes. Drain, rinse with cold water and peel. Let cool off.
For the compote, peel, quarter, core and chop apples. Boil up the apples, apple juice and sugar covered in a pot and simmer for 8-10 minutes until the apples are just crumbling. Wash the marjoram, shake dry, remove leaves and chop finely.
Stir the marjoram into the compote and season to taste with vinegar. Let it cool down.
Peel shallots and garlic and dice finely. Cut potatoes into slices. Heat 2 tablespoons of oil and 1 tablespoon of butter in two large pans. Spread the potatoes flat and fry them over medium heat for about 10 minutes, turning them over.
Season with salt and pepper.
In the meantime, dice the roast. Wash parsley, shake dry and chop the leaves finely. Add the diced roast, shallots and garlic to the potatoes and fry for about 3 minutes. Season to taste with caraway seeds, salt and pepper.
Sprinkle parsley over the gröstl. Add the marjoram and apple compote.