Bohemian Pork Roast Recipe -
Bohemian Pork Roast Recipe

Bohemian Pork Roast

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 30 mins

    1 hr 35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2003

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 liquid for gravy. It's wonderful and is now my husband's favorite pork roast recipe. Jannette

Most Helpful Critical Review
Oct 20, 2005

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.


41 Ratings

Oct 19, 2003

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

Dec 28, 2007

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 stumbled across this recipe. I prepared it this Christmas along with gravy made from the pan juices and Spaetzle. My quest for the perfect Christmas Pork Roast from my past has now been ended. The only change I made to the original recipe was the addition of garlic powder in the rub. It was a huge hit with my family and I thank you so much for helping perfect my Christmas dinner. I will use this recipe for the rest of my life and hopefully pass it on to my children.

Mar 10, 2006

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 loaf and let it rise one hour on a bread board under an inverted bowl. Put in a pot of boiling water and boil for ten minutes a side (20 until done. Cut with a string or knife before serving. Makes 1 eight inch loaf.

Oct 19, 2003

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

Dec 27, 2006

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.

Oct 09, 2005

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 tinfoil and put it on the grill for 2 hours. This was the best pork that I have ever eaten. We put some corn on the cob, unshucked on the grill which was a nice meal idea. This winter I will try it in the oven.


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  • Calories
  • 499 kcal
  • 25%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 37.4 g
  • 58%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 46 mg
  • 2%

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

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