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.
Place the vegetables into roasting pan and pour liquid of choice.
06Place the roast, fat side down, in the roasting pan on top of the vegetables.
07Cover tightly and roast for one hour.
08Remove from oven, uncover and turn roast fat side up.
09Cut 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.
10Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
11Remove and save the vegetables to serve on the side.
12Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
13Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
14Slice the roast thinly and serve with the gravy on the side.
15For additional richness, the gravy may be finished with a little butter, cream or sour cream.