Czech Roast Pork

Recipe View In a small bowl, whisk together the vegetable oil, caraway seeds, mustard, garlic powder, black pepper, and salt to form a fragrant paste. (5 minutes)

Recipe View Generously rub the paste all over the pork roast, ensuring it's evenly coated. Allow the pork to sit for at least 30 minutes to absorb the flavors. (30 minutes)

Recipe View Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Arrange the chopped onions in the bottom of a large roasting pan. Pour the beer over the onions to create a flavorful base.

Recipe View Place the pork roast, fat-side down, on top of the bed of onions. Cover the roasting pan tightly with aluminum foil.

Recipe View Roast in the preheated oven for 1 hour. (1 hour)

Recipe View Remove the foil, turn the roast so the fat-side is up, and score the fat in a crosshatch pattern to encourage even rendering. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast reaches at least 145 degrees F (63 degrees C), about 2 1/2 hours. (2.5 hours)

Recipe View Transfer the roast to a cutting board and let it rest for 20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (20 minutes)

Recipe View While the roast is resting, pour the pan juices into a saucepan. Whisk in the butter and cornstarch to create a smooth slurry.

Recipe View Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the gravy is hot and thickened, stirring occasionally. (5-10 minutes)

Recipe View Slice the pork roast and serve immediately, generously drizzled with the rich gravy.