Czech Roast Pork

Here's a delicious recipe for your next dinner. Vepřová pečeně, or Czech roast pork, is a savory Bohemian meal that is traditionally served with dumplings and cabbage. The cabbage is either cooked or served pickled as sauerkraut. While the dish requires average prep work, the cooking time is around 2 hours, so plan ahead.  

To begin, combine oil, caraway seeds, mustard, garlic powder, pepper, and salt in a small bowl until you make a paste. Coat the pork roast and let the seasonings marinate for 30 minutes. 

While your roast is marinating, arrange chopped onions in a pre-greased roasting pan. Add beer to the pan and place the roast on top, fat-side down. Cover the pan with foil and roast in a preheated oven at 350 degrees F for 1 hour. Do not use the fan-forced function on your oven; it will dry the meat out.

After 1 hour, remove the foil and turn the pork roast. Continue roasting without the foil until the meat reaches at least 145 degrees F, about 1 hour. Transfer the roast to a cutting board and let it sit for 10 minutes. 

For the gravy, pour pan juices into a saucepan and whisk in butter and cornstarch. Bring to a boil over medium-high heat. Once boiling, reduce heat and simmer until hot and thickened, around 5 minutes. Serve together with dumplings and cabbage. Enjoy!

Vepřová Pečeně Ingredients

(6 servings)

- 2 tbsp. vegetable oil 

- 2 tbsp. caraway seeds 

- 1 tbsp. mustard 

- 1 tbsp. garlic powder 

- 2 tsp. ground black pepper 

- 1 tbsp. salt

- 3 lb. boneless Boston butt 

- 3 medium onions, chopped

 - ½ cup beer 

- 2 tbsp. butter 

- 1 tbsp. cornstarch