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!

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.

This is the best pork roast I have ever fixed. I have fixed it twice; once on the gas grill in the summer when I don't want to heat up the kitchen and last week again. The only thing I do different is skip the olive oil--I use the dry incredients as a rub.

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!

Amazing

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

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

Very easy to fix, I had a very lean cut of pork, so not much drippings. My girlfriend is from Prague, and she was blown out that I fixed this along with the dumplings and moravian style kraut!

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!

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!

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

good flavor... will definately make again

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.

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!

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 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.

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

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 is once again a great recipe. perfect with Knedliky and Zeli and a good Czech plisner. This impressed Czech Nationals.

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.