Czech Roast Pork Recipe -
Czech Roast Pork Recipe
  • READY IN 3+ hrs

Czech Roast Pork

Recipe by  

"Roast pork (veprova pecene) is a traditional Czech meal usually served on Sundays. Be sure to serve it with Knedliky - Czech Dumpling with Sauerkraut (Zeli) from this site, and a nice Czech pilsner. Don't skip the caraway or the beer. They make this dish what it is!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs

    3 hrs 30 mins


  1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
  4. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
  5. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2008

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!

Most Helpful Critical Review
Mar 10, 2006

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!)

Mar 19, 2009

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.

Aug 10, 2009

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

Jan 02, 2009

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

Nov 23, 2009

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!

May 01, 2005

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.

Sep 29, 2009

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.


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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 33.2 g
  • 51%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 30.1 g
  • 60%
  • Sodium
  • 1002 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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