Czech Pork Roast


Pork Roast ~ Vepřová Pečeně - Czech Cooking is known for its stick-to-the-ribs qualities. Definitely a meat & potato regimen, Czech cooking is nonetheless delightfully satisfying and can be very healthy. The favorite meat is pork, followed by fowl, notably goose and duck. Most meals involve cheeses, cream sauces and rich desserts.

Somebody said : “Czech food requires a reprogramming of the culinary mind-set: Fat is flavor, grease is good and cholesterol is your friend. If this sounds liberating, then roll up your sleeves and pull up a chair.”

This traditional recipe came from the Czech Republic and is served daily at the Little Prague Bohemian Restaurant in Northern California.




1 pork roast, about 3 pounds [1½ kg]

dash salt

1 T caraway seeds

1 onion, diced

2 c [½ L] water, approx.


1 package pork gravy mix + water according to package directions

1 c [250 ml] water + ¼ c [60 ml] Wondra Flour

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Preheat oven 450º F [232º C]

Sprinkle a little salt all over the pork roast. Place meat in pan. Dice onion; distribute it and caraway seeds across top of roast. Add enough water to bring liquid ¼ way up meat. Cover and place in preheated oven. Turn temperature down to 325 and bake for about 1½ - 2 hours (approximately 25-30 minutes to a pound).

Remove and check for doneness, internal temperature of 170° F [77° C] for pork loin or 185° F [85° C] for shoulder. If the meat needs a darker color, remove lid and return to oven for another 10-15 minutes to brown.

After fully cooked, remove meat to serving platter and quickly make the sauce in the pan with its drippings. Pour dissolved commercial gravy mixture into roasting pan and over high heat stir until boiling. Turn down to low boil and stir, scraping bottom & sides of pan to bring loose all the flavorful bits that have stuck to roaster while baking. After about 2-3 minutes quickly blend the water and flour and pour into gravy. Mix well cooking until thickened. Immediately remove from heat.

Serve meat with Czech dumplings, gravy, and red cabbage.

This is the Czech Republic’s national dish. It’s eminently practical, easy, and „lahodný“ (delicious)! Once you serve it, you’ll know why. Your diners are likely to stand and salute the cook!

The Official Czech National Dish