Schweinebraten - German Style Roast Pork

Total Time
3hrs 15mins
Prep 45 mins
Cook 2 hrs 30 mins

This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size of the roast. Posted in response to a recipe request.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
  3. Let stand for one hour.
  4. Spray your roasting pan with cooking spray.
  5. Place the vegetables into roasting pan and pour liquid of choice.
  6. Place the roast, fat side down, in the roasting pan on top of the vegetables.
  7. Cover tightly and roast for one hour.
  8. Remove from oven, uncover and turn roast fat side up.
  9. Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
  10. Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
  11. Remove and save the vegetables to serve on the side.
  12. Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
  13. Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
  14. Slice the roast thinly and serve with the gravy on the side.
  15. For additional richness, the gravy may be finished with a little butter, cream or sour cream.
Most Helpful

I used the white wine option for the liquid and also for the gravy. The gravy is simple and a must! It makes the whole meal! I also baked some sauerkraut, carrots, and onions with the roast for some veggies. We'll be using this recipe many many more times!

teresa_roy1 September 11, 2006

This was amazing!!! I used a pork tenderloin and cooked it in my electronic pressure cooker. I didn't cut back on any of the liquids, I actually added a bit more probably a cup to cup and a half of beer. I rubbed it w/a lot of our favorite beer mustard prior to cooking and didn't salt or pepper the meat. I did add a little to the veggies before placing the meat in. I had exactly 2 cups of liquid left and when the gravy thickened I added 1/3 cup of sour cream to it...heaven! We had this along with rosemary roasted red potatoes, fantastic! I will definitely be making this for years to come :)

Ashley S. October 16, 2010

Heaven on a fork!!!! This was just amazingly good....juicy, so tender you couild cut it with a fork. We kept going back for more like pigs. I had a roast just under 4 pounds and it was done to 165 in 2 hours and 20 minutes. I added a can of sauerkraut (@16 oz) to the veggies; mixed sour cream into the gravy; coated it all over with country mustard before applying the caraway seed mixture; reduced the salt and cooked it in a dutch oven according to directions. I will make this again and again....real comfort food. TY, Molly!!

masscjs March 06, 2009