Czech Roast Pork

Okay, so I am a czech cook. This is a traditional czech meal; however, do NOT use a traditional Czech beer in this or the sauce will come out bitter tasting. There is no need for the onions, just keep adding water and keep the sauce from drying out and burning. The sauce from the pork is rich enough without onions. I cook this meal at least every few weeks, thought I would try this version....not so great compared to other czech ways (season the pork with salt/pepper/garlic POWDEr/caraway..add water and roast slowly for 300-325 for 4-6 hours until tender! Drain sauce and thicken if desired (some don't even thicken so the dumplings soak up the juice from the sauce!)

I'm a huge fan of roast pork, and this is really, really good. I followed the recipe as it was. The technique of roasting it covered, then turning, scoring the fat and roasting UNCOVERED (which I wish the recipe would more specifically state in step 4. Good cooks can take a lot of knowledge for granted) works perfectly, and the crispy squares of fat were scrumptious. You crockpot cookers will miss out on that. One thing though. Check periodically that the bottom doesn't burn, and add some water. If you have a decent meat thermometer, I don't see how anyone can go wrong here.

10 stars! I didn't have any beer (for once) so I used beef broth instead. I would recommend cutting back on the salt, if using beef broth, because the gravy was really salty. But DELICIOUS! The pork was so juicy and tender! I halved the recipe, but used a 3 lb roast. I am so happy with the way it turned out. The rub was absolutely incredible with the pork. I made Fabulous Fried Cabbage to go with it. Simply awesome! I've had this recipe in my box for quite some time, but never got around to making it until now. Thank you so much for the recipe, Sonya!

I so happy everyone is enjoying this dish...a true family favorite. Enjoy!

Delicious recipe! I made it for a Sunday dinner for company tonight and it was DIVINE! Only thing I did differently was add a whole can of beer, added carrots and two stalks of celery to the base with the onions, and in the last hour of cooking with the lid off, I added large cubed, seasoned potatoes to roast with the rest of the goodies (tossed them in olive oile and them gave them a shake of herbs de provaunce and seasoned salt). I didn't think I'd care much for the carroway seeds, but they blended in nicely with the mustard and spices. Thanks so much for the recipe! Practically a one pot meal! I fried up some fresh cabbage and we were set. This recipe is a definite keeper! Thanks so much for the recipe!

This is an outstanding recipe! I chose to make it in my Nesco 6 quart roasting oven. Because of this the cooking time changed a little. I started it at around 250 degrees. Flipped it over after the hour, then turned the heat up to 350. After about an hour I started checking it with the meat thermometer. Within an hour it was around 155. We weren't ready to eat yet, so I turned the temp down to 200 and let it go for another 20 minutes. When I checked it again the temp was around 175. I then pulled the roast out an let it sit while I made the gravy according to the directions. My husband said this was the best pork roast he's ever had. I only used 2 medium sized onions

OMG!!! This recipe is to die for! The infussion of caraway and garlic into the gravy really highlight the pork. PLEASE PLEASE PLEASE make this recipe.

This was great! I put it in my crock-pot for the whole day and it was perfect. I skimped a bit on the caraway, as I'm not the biggest caraway fan, but could've used it all (crock-potting can sometimes cause herbs and spices to lose potency). For the gravy, I removed some pan drippings into a saucepan and added the cornstarch to some cold beef broth before mixing in. I didn't need the butter.

Oh my gosh does this meal top the list!!!! I am czech and always enjoyed when my mom would make pork roast and dumplings. Everything about this meal is comfort food. Would you happen to have the recipe for the dumplings. I've tried myself from semi-translated czech cookbooks with little luck.

This was delicious! I had about a 2 1/2 lb roast, so I cut the 'rub' ingredients in half. I cooked this roast at 325 for about 3 1/2 - 4 hours, I added more beer about halfway through as the first bit that I put in had cooked off. In the end, after removing the pork, I added 1/4 cup of white wine along with nearly 1 cup of water to the onions and little bit of liquid in the pan. when it was boiling, I made a 'beurre meunier" with the cornstarch/butter and stirred that into the sauce. The end result was really flavorful, delicious, fall off the bone pork that even my kids liked.

I prepared this pork for a christmas party for 200 people it was awesome everyone loved it thank you!!

My husband is a true meat-and-potatoes man who HATES to try anything new. So when I want to serve something different, I never tell him what it is or what ingredients are in it. Last night I prepared the Czech roast pork along with fried cabbage (a vegetable he NEVER eats unless it comes with corned beef!) and added two cans of unsalted baby potatoes to the roast during the last hour of baking. (I first coated them with olive oil, dill weed, garlic powder and a little paprika to add some color.) He LOVED IT!! (even when he learned about the caraway seeds, the beer and the other unusual ingredients!) I think this dish has finally convinced him that "maybe" he should be less inflexible where new foods are concerned. Thank you for a great receipe that I WILL be making again over the holidays.

I never have beer in the house so I used ginger ale! The rub was especially wonderful. The meat was tender, juicy and full of flavor. I needed no added butter to make the gravy, in fact I skimmed most of the fat off before using a bit of water to mix with the cornstarch. Just excellent!!!

Loved this recipe. I used a 2 pound sirloin pork roast, since that's what I already had at home. I used a whole bottle of Harvest Moon beer & added carrots to the pot. I used Gouldens mustard. This was moist & delicious. I was very pleased with how the flavors blended. We spooned some of the juices over the meat rather than making gravy. The carrots & onions, after simmering in beer were really good too. Served it with cabbage & noodles & fresh baked rye bread.

Wonderful! We added some potatoes and carrots the last hour and it was great! So tender! So moist!

Very close...as a Slovak cook having grown up with traditional czech/slovak dishes, I was happy to come across this recipe. Like the Czech Cook, I also omit the beer (just use water or it will be bitter), and mustard usually, although cooking pork with mustard is good for tenderizing and adds nice flavor...good for a change. One thing, you CANNOT omit the caraway...it is what makes this dish!! Or the garlic! Also adding other vegetables and different spices will change it completely.

Delicious! I cut this recipe in half for two people and it was great on a cold fall evening served with mashed potatoes and peas.

Once again, thank you Sonya! This was delicious with your dumpling and sauerkraut recipe (Knedliky). I am rating it a four only because my hubby and son are not used to European cooking and found the 2 tablespoons of caraway seeds too much for them (much to my dismay) but they loved the onion based gravy otherwise. Thanks for restoring some of my heritage!

This was easy and so good. I roasted it on 350 convection and it was a bit overdone 2 hrs after turning it over--next time I'll watch it a little more closely. This is really good with homemade applesauce, braised cabbage, and pierogis.

I grew up on this stuff and it's definitely my comfort food. I make it with lean country style pork ribs that I cut in chunks and put tn in 1 layer in a roasting pan. Then I mix it with salt, pepper, garlic paste, chopped onions and sprinkle with caraway seeds and add little bit of water. then I roast it on 350 with a lid and turn the meat to get some color. Serve it with boiled or mashed potatoes and czech or german style pickles. It's very easy and tasty.

I gave this 4 stars because I am not a cooker of roasts. The flavor from the recipe was WONDERFUL (rather porketta-ey), the cooking (up to me) was not so good. My tweeks in the recipe included using grainy mustard and beef stock instead of beer (only had a lite beer on hand) and attempting to cook it low and slow.

Nice cold weather meal. It's a nice alternative to the usual way I cook pork roast. The leftover gravy made a great additive to a chicken dish I made the next day.

I have made some wonderful dishes from this site.I have not had a better response than with this recipe. The only thing I changed was to add sauerkraut to the roast during the last hour.I also rinsed the sauerkraut to remove some of the tartness which reminded me of the sauerkraut that I fell in love with while stationed in Germany. I agree this is a traditional European old country style dish. Thank you Sonya. I am ready for more. Chef Roy.

This is a good basic roast recipe bc the meat was perfectly tender. However, I gave it a 3 b/c of two things: 1) You may not be a huge fan of the caraway seeds. Although it was fairly tasty and different -- its more of a one-time dish, as is. Next time I will replace the caraway seeds with a differenct herb or spice. Even if you like caraway seeds, I would highly recommend using less of them bc/ they were overpowering and the seeds kept getting stuck in my teeth; 2) The recipe did not render sufficient "gravy" . The gravy was delicious and I would have loved more of it! Note: I added potatoes and carrots to the pan after the one hour mark. They were delicious and this turned it into essentially a one-pot meal. Bottom line: I would keep it as a great standard roast recipe which you could personalize by replacing the caraway seeds with your favorite herb.

This was wonderful, though I made a few adjustments as well. First I reduced the reip to 4 servings and went with the directions from there. I needed to increase the beer to 1/2 cup just to cover the onions. The recipe wasn' clear to me about removing the foil; so i left it off then decided after one hour to cover again because it was looking dry. Near the end, it still looked dryer than I thought it should be (out of beer) so I soaked it with a little Bourbon:) OMG the taste was out of this world! I don't know exactly what the secret was but my guess was keeping it moist with whatever looked/smelled like it would fit! I will make this again for special company!

Yum! This was delicious. My mother-in-law is Czech, so I thought it would be fun to make something Czech for dinner. I did halve the caraway seeds, and used chicken broth instead of beer. The house smelled wonderful while this was roasting, and the gravy was awesome. I served this with Grated Potato Dumplings (unfortunately those were not well received), and green beans. We can't wait for it to cool down so I can make this again.

I just tried this in the crock pot. It was very tasty, moist. I think the next time I make it I will either do the oven method or brown the meat a little before hand. For sides I did Sauerkraut with shredded apple, two whole cloves and about 1/4 cup white wine and Spaetzle.

This dish is now my "signature dish" to cook for family get togethers. Simple, delicious, and fun. My mom has called me multiple times for this recipe. I have cooked this for first dates and it is always a hit. This is the recipe that made me a believer in this website.

Sorry, but it was NOT a hit at my house.

We used to live in the Czech Republic, so I was glad to find a recipe for this roast pork. My husband walked in the door and said, Something smells like Prague! This was fabulous. My whole family enjoyed the meal - even my picky eaters. I did halve the caraway seeds and I'm glad I did.

4 1/2 stars. I added (drained) jarred sauerkraut around the roast. Mmmm and served with store bought pierogis. Yum. 14 March 2011 I heated up the left overs of this roast tonight. I can't remember for the life of me why I hadn't given it the full 5 stars. This is going to be my go-to European-style pork roast from now on!

Eating this was truly an experience! Very easy to make, and got rave reviews from husband. I used crushed garlic instead of garlic powder and a Labatt Blue Pilsner which I proceeded to have with dinner.

Absloutely delicious! Will make again and again!

Good stuff! Great flavor, I didn't find the caraway to be overwhelming at all. I didn't have time to let the paste sit on the roast for 30 minutes, but am looking forward to making this again and doing so. Served with mashed potatoes, sourkraut and green peas. Everyone in the family ate their supper!

Perfect! Easy, tasty and wonderful flavors! A Keeper!

This was great!

This was fabulous! I forgot the veg oil, but it didn't affect the flavor...just made the paste a little thicker (used stone ground brown mustard). :) I used a 6.5lb boston butt roast, two onions instead of three, and omitted the beer. I did add a few cups of water to the roasting pan--enough to reach about 1/4 way up the side of the roast. I also nixed the butter and cornstarch in favor of a little Wondra flour/water slurry for the gravy. The spices were perfect, and adding water to the pan beforehand made gravy a cinch--it needed no extra salt or stock, just a little thickener. The onions added so much flavor. Perfect!! (I did strain the solids and fat out of the drippings before reducing for gravy). Since my meat was bigger, it took about 4 hours to cook. But it was delicious, and I will most certainly make this again!

This was an awesome dish:) Even my husband was happy with it and he is not a big pork person. I made the recipe as is so could rate it based on the recipe. It was yum, but for my husbands personal prefrence we will use 1 tbsp of the caraway seed next time :)

My dog Maggie loved it too! Only half of my family got to try this delicious roast before our dog stole it and devoured it. But I will definitely make it again...and put the dog in her crate.

Made this tonight and it was a HUGE hit with family and guests. Followed the recipe pretty closely, but added a little more garlic seasoning and onion powder to the paste. I used a picnic shoulder. Gravy-hating hubby LOVED the gravy, especially since I added all the onion chunks to it.

I have Made this 2 times now , It is Great !!!! Only thing i did different was Cut back on the Salt , added A Whole beer to the pan ,to make more gravy , YUMMY !!! I would Give it 10 stars,But it won't let me !!!

Awesome and so very easy! Did i mention how incredibly wonderful my house smells too?! Thanks for the recipe

Amazing

Sunday Dinner. Everyone loved it.

The first time I made this I didn't have caraway so I used paprika. I also placed it in my crock pot for about 5 hours on high. It kept all the liquid in so I strained the liquid, thickened it as per the recipe directions, and then added the onions back in. Yum! The second time I made it I followed the directions exactly (in the oven, open roasting pan) and while the taste was good, the juices/beer evaporated and all I was left with in the pan was roasted onions. No liquid. I think I prefer the crock pot method b/c it allowed for a wicked yummy gravy. Both times I made it, there was not a speck of pork left. Great recipe!

This has become my favorite recipe for Roast Pork. The combination of flavors perfectly compliments the pork! Thanks for this recipe. I cannot imagine anyone not liking it, unless they were brought up on "Hamburger Helper". I did however make one substitution. My Mom who is in her late eighties does not like knedliky. So I substitute Potato Dumplings. I personally like both!

Wonderful dish. The caraway seeds add a delicious layer of flavor to the whole meal. Loved it!

This was ok, but there are better pork recipes out there. My husband thought this tasted like rye bread and he found that disquieting. He seems to be the only person who thinks that though. The gravy was really awesome though. I shook some of the drippings in a jar with the cornstarch before adding to the the rest of the gravy to prevent chunks.

This pork was delicious, came out as moist as can be and had great flavor! I accidentally over peppered the meat, used 2 tablespoons instead of 2 teaspoons, but I had split it between white pepper and mixed up pepper, so it didn't overpower and actually added a nice spicy note, will definitely make this again. I used Saffron flavored Goya seasoning instead of salt and it was superb!

I made this for Christmas Eve. My grandpa was Czech and his roast pork, cabbage and dumplings was a family favorite. This was my first time doing a roast pork and this recipe was pretty simple. It tasted very similar to Grandpa's roast pork and was very moist and flavorful.

Wonderful recipe, even without the caraway seeds and sauerkraut that I didn't have on hand. I did mine in the crockpot with great results. Will try again now that I have all of the ingredients.

This recipe surprised me by how well it turned out. The meat was very moist, tender and flavorful (even though it did look rather gnarly coming out of the oven). My gravy was sweeter that I expected. Was that from the beer? The caraway seeds? It was also slightly bitter, but not in a bad way. I served it with mashed potatoes and roasted Brussels sprouts. My husband and daughter raved. (I only used 1 T of caraway, subbed olive oil for veg oil, and added the whole beer to the pan.) The house smelled great while it was cooking!

Followed the recipe exactly. Was unable to 'slice' the pork - kind of 'fell apart' as I tried to slice. Maybe my knife blade wasn't sharp enough. The sauce definitely made this a 5* - absolutely fabulous taste to the gravy. The pork wasn't bad either - might add more caraway next time - could barely taste it.

good flavor... will definately make again

This was very, very good!. I was afraid at the amount of caraway this recipe has and I feared that my husband would reject it, but, it came out just great and he loved it. Somehow, the caraway brings out the pork flavor and it helps to make a wonderful gravy. And the aroma while cooking it? Divine!, I kept looking at the oven and saying "oh just get cooked, already!".

I had a hard time with making a moist Roast Pork, until this recipe. This is a keeper.Very easy and traditional,send more recipes please Sonya

Thought this recipe was simple and tasty. The only thing is that my roast was still not as tender as it should be. I think I will take the suggestion of cooking it at a lower temperature for a longer time.

This was easy, tender, and a big hit with my husband.

Excellent.

Delicious! Loved the flavor of the caraway seeds. Carved up the leftover meat and heated it in the gravy next day which was also yummy!

I was really looking forward to making this roast after reading the great reviews. Sadly, this did not go over well at my dinner table. I think it was just too different for my meat and potatoes family.

My first review and this is delicious!

Great recipe! I'm really into trying new flavors and the caraway seed was one I haven't worked with much yet. Very yummy indeed!! My only gripe would be with the salt involved in the rub. It was way too salty!! I'd reduce it from 1Tblsp to as little as 1 Tsp.

This was amazing!! As one other said don't skimp on the caraway seed. It ready made the dish! My family loved it!!

Amazing! Thank you so much for sharing this recipe. This Irish wife was finally able to cook something for her Slovak husband to remind him of his childhood - and he was RAVING! I made it with the Fabulous Fried Cabbage and LOVED THAT as well. This will be a new staple - especially when entertaining.

This came out better than I expected. The only change I'd suggest is to scrape the paste off of the roast before slicing. The taste of the paste is a bit overpowering if there is a lot of it remaining on the outside slices.

Very authentic, delicious and easy to make. Definitely don't forget the dumplings and saurkraut.

Wow - impressively tasteful!

Very tasty! I come from a Czech family and can remember the smell from the oven growing up on Sunday's. I used Stella Artois for the beer and followed all directions. This may turn into our normal Sunday dinner meal! The gravy tastes good on the pork as well as mashed potatoes. Yummy!!

This pork roast recipe is really really good. I don't change a thing but may add more beer if it cooks off. The pork is fork tender and the gravy is so good. I've used this recipe 4 or 5 times a year for the last 5 years so thought I'd finally add a comment.

This was okay - fine for a meal but I probably won't make it again. The caraway flavor was a little overpowering for me.

Excellent recipe. Reduced caraway seed to 1 Tbsp., used Budsweiser Beer, only had 1 large onion. Amazing when scoring the pork when turning over as instructed - it separated into beautiful diamond squares that ultimately seared to crunchy yummies (chicharrones). Served with the recipe for Czech Cabbage Dish by dlynn11. Will definitely keep in the repertoire.

This I thought was a tasty dish. I think next time I will use a pork tenderloin instead of the shoulder.

EXCELLENT!! So easy and wonderfully flavorful. This is a new staple in my house.

Best I've ever had!

This was a great recipe. I cooked it for 40 minutes in a pressure cooker, though, using the same amount of beer. The meat came out really soft. My husband is from Slovakia and he just loved this dish with Knedla and zeli. This will be our regular from now on.

I made this for my husband who is Czech and he absolutely loved it! He said it was just like tradicní (traditional) Czech roast pork. I'm jewish so I don't eat pork so I can't say what it tasted like. But my fella raved about it for ages and has asked me to make it again so that is a very good sign!

My family really enjoyed this. I used a 4 pound roast and reduced the time a little, it came out really tender and yummy. I cut the caraway in half as well because I thought 2 tbs would be to overpowering, I think the one tbs was perfect. Thanks!

I made this for my family and everyone loved it. I'm planing on making it for a church function where I'll be feeding 60 people. I can't wait to hear what they say.

Thank you for such a wonderful meal. My entire familt devoured it, even my picky 5-year-old. I used the beer I had in the fridge at the time and what a wonderful flavor. I have been so sick of the same old foods I have been cooking for years, I am very glad I have stepped outside the box.

Great recipe the only thing I changed was I added horseradish. Man did that ever do the trick for a little more kick.

Just tried this recipe for dinner, family agreed the best pork roast ever, they also loved the sauce. Will be making this again soon

made this for dinner around christmas and fell in love with it immediately. can't wait to make it again.

tried this today for the family and they loved it.will do this again.

Being half Czech, my mother never made this meal. I loved it and so did my family. Wouldn't change a thing and Oh, by the way, the rest of the beer was with my meal! Thanks so much!

This is the best pork roast we have ever tasted.

As I noticed with previous reviews, this seems to be appreciated by those who grew up with this kind of food...was a bit too ethnic for me. After smelling it cooking all day, I wasn't ready to eat it.

Very tasty and juicy! Fell right apart. I made it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) (that was fabulous, too!). Thanks for sharing and will make again!

My whole family loved this. I did omit the caraway seeds because I didn't have any. It was so delicious.

this was soo delicious. i omitted the onions and just added ground onion the the spice rub and well as mustard seed instead of prepared mustard. i had a 71/2 pounder, so i cooked it for an hour upside down( covered) at 350F then flipped it over, scored it and put it back in the oven at 350F (uncovered) again this time for five hours occasionally basting the roast in with the drippings in the pan. when the juices start getting too low, just add more water. i cook pork about 40 minutes for every pound. it was so tender it just fell apart if you pulled on it, no knives needed here!

Love it--easy and tasty. I loved all the caraway seeds, buy my husband found them excessive. I may cut them down a little next time. Subbed olive oil for veg; used sirloin pork roast. Made the gravy too--excellent. Thanks for the recipe.

Excellent recipe followed exactly as written. The meat was great, gravy was great and the onions are incredible. Served this with dumplings and sauerkraut. I used Sam Adams Boston Lager as the beer and I can't get over the flavor that those onions had. We served them as a side to go with the meat, dumplings and sauerkraut.

Sautéed onions, green pepper and sauerkraut till all somewhat brown. Then I put them under and around the roast in the drippings about an hour before the roast was done. No gravy but the tastiest sauerkraut ever!

Roast was very good. I used Shiner Bock beer and added a little bit more when I turned the roast over. The rub was very good and the roast turned out tender and moist. The sauce was great as well!

my stepson said "this pork is amazing!

Great recipe! I did omit the beer, because I didn't have any in the house. Substituted a like amount of white wine, which seeemd to work just fine. Thanks!

This was a very nice dish. I would make it again.

Very good. I like to veg it up with carrots & potatoes & extra beer!

Wow, I don't know which was better, the roast or the gravy. The roast was tender and flavorful. The gravy was rich and also flavorful even though we forgot the butter. We used only one onion and left out the caraway as no one in our family enjoys that flavor. We were looking for something different and found a real keeper.