Bohemian Pork Roast

Bohemian Pork Roast


"When I lived in Chicago used to go to Cicero for a treat like this, served with steamed dumplings and mashed potatoes. Use the drippings to make an incredible gravy."
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1 h 35 m servings 499 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of the roast.
  3. Cover and place roast in the preheated oven. Bake for 1 1/2 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached, about 30 minutes per pound. Remove from oven and let sit for 10 minutes before carving.


  1. 41 Ratings

Most helpful positive review

I first let the spices "merry" for 24 hours. After browning the roast, I cook it using apple cider beer in the pressure cooker and served it with spatzle and cooked apples. Skim fat and reduce ...

Most helpful critical review

I'm not a fan of caraway seeds so I'm not sure why I made this. Something different, I guess. DH liked it better than I did. Just too "caraway-ie" for me.

I first let the spices "merry" for 24 hours. After browning the roast, I cook it using apple cider beer in the pressure cooker and served it with spatzle and cooked apples. Skim fat and reduce ...

I cooked my roast in the crockpot and it turned out great. The gravy was also pretty tasty.

After years of unsuccessfully trying to duplicate a traditional Bohemian Pork Roast with gravy & dumplings Christmas dinner I had with a family of Bohemian ancestry back in the early 1970's, I s...

Recipe for Chech Doumpling 1 slice toasted buttered bread cut into small squares 1 cup flour 1tps. baking powder 1/4 cup milk 1tps. salt 1 egg Mix all ingrediants togeter and make an oblong loa...

An easy to make, melt-in-your mouth, moist and delicious pork roast. Did make the gravy and it was wonderful!

I grew up in the aforementioned town of Cicero and this recipe is right on the money! A taste of the sadly disappearing Bohemian restaurants found on the Cermak Road of my youth.

I followed the recipe except after browning the roast, I removed it from the pan and added the caraway seed with 1/2 cup of water, simmered it down and then wrapped the juice with the roast in t...

This was excellent. We served it with Potato Dumplings (my oma's recipe); German Green Beans; applesauce; gravy; sauerkraut; and, of course, a good German beer. YUM! Thanks for sharing!

I made this for dinner tonight and it was delicious. The cooking time was right on and the roast came out tender and moist. I served it with pieroges, german potato salad, applesauce and green b...