Reviewed: May 10, 2012

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.

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Reviewer:

letiziad

Reviewed: Mar. 28, 2012

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.

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Reviewer:

SPICEGIRL2

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

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

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Reviewer:

Christine

Reviewed: Mar. 4, 2012

Wow - impressively tasteful!

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Reviewer:

Jean

Cooking Level: Intermediate

Reviewed: Feb. 12, 2012

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!!

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Reviewer:

greg.hyzak

Reviewed: Feb. 4, 2012

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

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Reviewer:

AllieDream

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Rockville, Maryland, USA

Reviewed: Jan. 26, 2012

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.

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Reviewer:

Avsfankate

Reviewed: Jan. 25, 2012

Best I've ever had!

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Reviewer:

clamb

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

Excellent.

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Reviewer:

jhofer

Reviewed: Dec. 7, 2011

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.

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