How to make a roast. Homemade roast. There are new recipes for how to cook delicious roasts at home. Cooking roast with potatoes and meat

Maria Shreiner

Roast - not always meat in small pieces and not necessarily with potatoes. You can cook a roast in ancient traditions, for example, roast pork in a cast iron with crushed breadcrumbs, spicy bacon and cherries; fried or boiled potatoes were served as a side dish for such a roast. Of the more modern ones, I like the roast options, where the meat is baked - in one large piece, sometimes even with the filling wrapped inside. The simplest is a roast of stuffed young beef with new potatoes. But the filling can be anything. What to stuff with, everyone decides for himself, according to his own taste, in Russian traditions: add milk mushrooms and white wine to the broth when stewing, or also in Russian noble traditions - dried apples, rice, melted butter, a little carrots and blackberries with chopped almonds and to the broth for stewing add a little cloves, cinnamon, red wine, some will use the filling in a rustic way - chanterelles stewed with sour cream or cream, or in the new European style, sage and vegetables or curd cheese, herbs, nuts and cauliflower with egg, and others - then curd nuts and herbs or curd goat cheese, pears and sage. For the Greek filling, spinach and feta with olives. For roast beef stuffed with cauliflower: 800 g young beef in one piece, 700 g regular new potatoes (small red potatoes are fine), 150 g cottage cheese, 250 g cauliflower boiled or baked with egg and parmesan, 6 tbsp olive oils, dried sage 2 pinches, dried thyme 2 pinches, salt, ground red hot pepper 1 pinch or ground paprika, 3 tbsp lightly fried nuts, broth 5-7 tbsp. Wash the meat and dry it with a paper towel, cut lengthwise, but do not cut all the way through. Flatten using a jackhammer, preparing as for a roll. Chop the cabbage and mix with cottage cheese, add 2 tablespoons of olive oil, nuts, salt and pepper to taste. Place the curd mass on the meat, roll it tightly and secure with thread, secure and tuck the edges so that the filling does not leak out. Wash the potatoes and cut them into halves. Fry the roll for 4-5 minutes on all sides in olive oil. place the roll in a baking dish, place potatoes around it, sprinkle with dried herbs, salt and spices. Season the meat with salt and pepper, pour in olive oil and bake for 9 minutes, then evenly pour low-fat broth from a spoon and bake for another 30 minutes, stirring the potatoes every 10 minutes. Turn on the grill for 3 minutes, then turn the roll over and stir the potatoes, rub the meat with mustard, place thin pieces of butter on top of the meat, return to the oven with the grill on for 3-4 minutes. Place the cooked beef on a plate and cover with foil for 15 minutes. Remove threads and cut. To serve the meat in such a roast, you need to cut it into pieces like a roll. Sprinkle with chopped herbs and sprinkle with lemon juice. It is more interesting to serve to guests with white wine with citrus or pear flavors.

Roast is a traditional Russian meat dish. It is somewhat reminiscent of goulash and is served with broth. Various vegetables are added to the meat and the dish is seasoned with spices. The roast turns out to be very nutritious and tasty and can therefore replace the main dish.

Roast pork with potatoes

The pork used for cooking goes well with potatoes and the result is a thick and satisfying dish.

What you need for cooking:

Potatoes 1 kg.
Meat 0.5 kg.
Onions 2 pcs.
Carrots 1-2 pcs.
Mushrooms 100 gr.
Vegetable oil.
Salt and pepper to taste.
Greenery.

Sequencing:

Cut the meat into cubes and fry it in vegetable oil for 3-5 minutes.
Finely chop the onion and grate the carrots. Add the onions and carrots to the pork and fry the mixture over low heat for another 5 minutes.
Cut the mushrooms into small cubes or strips. Peel the potatoes and cut into cubes.
Place the meat with onions and carrots, mushrooms and potatoes into the pan. Mix everything, add salt and pepper. Add some water.
Place the pan with the lid closed in the cold oven and begin to heat it up. After the mixture boils, reduce the heat slightly and simmer the roast in the oven for about an hour.
Before serving, sprinkle the roast with chopped herbs.

Homemade roast chicken

Thanks to the chicken, the dish turns out tender. What's more, chicken cooks faster than pork or beef, so making a chicken stir-fry will take a little time.

What you need for cooking:

Chicken 500 gr.
Potatoes 500-700 gr.
Mushrooms 200 gr.
Onions 1 pc.
Carrot 1 pc.
Butter and vegetable oil.
Greenery.
Bay leaf 1-2 pcs.
Salt, spices to taste.
Green onions.

Sequencing:

Cut the chicken into portions and fry it in butter until golden brown.
Grate the carrots on a fine grater, cut the onion into pieces. Fry onions and carrots in a mixture of vegetable and butter. You can use the oil left over after frying the chicken.
Cut the mushrooms into slices, peel the potatoes and cut into small cubes.
Place potatoes, mushrooms, fried onions and carrots and chicken into the pan. Salt everything and add spices, then stir. Add some water and bay leaf to the pan. Cover the pan with a lid and place it in the oven. Simmer the roast for 30-40 minutes.
Before serving, sprinkle the roast with chopped herbs and green onions.

Homemade roast in pots

Roast can be cooked not only in a saucepan, but also in pots. So, the roast turns out even more aromatic and tasty.

What you need for cooking:

Potatoes 300-400 gr.
Pork 300 gr.
Onions 1 pc.
Carrot 1 pc.
Mushrooms 100 gr.
Tomato 2 pcs.
Vegetable oil.
Salt and pepper to taste.

Sequencing:

Cut the pork into small pieces. Peel the onion and cut it into half rings, mushrooms into small slices.
Season the pork, onions and mushrooms with salt and pepper, then fry in vegetable oil until half cooked.
Peel the potatoes and carrots, then cut them into slices.
Pour some water into the pots, put some carrots and potatoes at the bottom of each of them. Then put the fried mixture of mushrooms, meat and onions into the pots. Top with tomato slices, bay leaves and a little butter.
Place the pots in the oven and simmer the roast for 40-50 minutes.
Sprinkle the top of the cooked roast with green onions and herbs.

Each of these recipes will help you prepare a delicious and satisfying roast that will become a long-awaited guest on any table.

Home-style roast is a relatively simple dish made from affordable, widely available products. Nevertheless, it does not leave indifferent any meat eater who has tried it at least once in his life. For those who are planning to cook this type of dish for the first time, I’ll explain a little what it is.

A home-style roast always includes a juicy piece of pork, veal or lamb. The meat is fried and baked with the addition of a small amount of water. You can also use additives: potatoes, onions, carrots, mushrooms, tomatoes, herbs and various spices. Home-style roast, which includes additional ingredients like these, becomes a hearty lunch or dinner for the whole family.

It is best to bake roasts in clay dishes - pots. In such vessels, heating does not occur quickly, so the products undergo slow heat treatment, the juice is gradually released and simmered in it. The pots, if you do not immediately take them out of the oven with the finished dish, keep the temperature for a long time, which is very convenient. For example, if food was prepared at lunchtime, it will remain warm until the evening. An alternative to clay pots can be a cast iron cauldron or dishes with a thick bottom. In the roast recipe I used 0.5 liter pots. Therefore, if you take a cauldron or pan, they should hold 2-3 liters.

Cooking time: 1 hour / Yield: 4 servings

Ingredients

large potatoes 8-9 pieces
pork 500 grams
champignon mushrooms 400 grams
onion 1 piece
1 carrot
preparation of twisted tomatoes (tomato juice) 200 ml
spices for pork 1 teaspoon
sugar 1 tbsp. spoon
vegetable oil for frying
salt 1 tbsp. spoon
ground black pepper to taste
boiled water 200 ml.

Preparation

Big photos Small photos

Peel the potatoes, carrots and onions and rinse with water along with the mushrooms. Cut the onion into cubes. Cut the mushrooms lengthwise and cut into slices. Chop the potatoes and carrots into pieces with a curly knife. If there is no such device, cut the vegetables into slices of arbitrary shape.

Place the mushrooms with onions and carrots in a frying pan and pour in 2 tbsp. spoons of vegetable oil.

Fry vegetables and mushrooms over medium heat, stirring occasionally, for five minutes.

Cut the meat into cubes. It will be easiest to chop a piece that is slightly frozen in the freezer. Place the pork slices in a separate pan and add 1 tbsp. a spoonful of vegetable oil. We put it on the stove.

Fry the pork over the highest heat until the liquid has evaporated. Then pour in the tomatoes, twisted in a meat grinder (can be replaced with regular tomato juice). Add granulated sugar, salt and spices for pork. Simmer the meat in tomatoes with spices over low heat until a thick sauce forms.

Place all the ingredients in layers in clay baking pots. Place 2 tbsp at the bottom of each vessel. spoons of fried meat in tomato sauce.

Now add potato pieces - 3 tbsp. spoons into each pot. To make the finished dish even tastier, I advise you not to be lazy and lightly fry the potatoes in a frying pan with vegetable oil.

In this sequence of laying the products, we fill each clay pot to the top. Sprinkle with ground black pepper to taste and pour 50 ml of boiled water into each of them.

For convenience, place the filled clay pots on a baking tray.

Cover the pots with lids and place in the oven to bake at 180 0C for 1 hour.

Serve the finished home-style roast in the oven to the table, garnished with herbs, directly in pots or place it on plates or a dish.

Already in the very name of this dish you can feel the coziness dear to the heart, the alluring aroma of tender meat and juicy vegetables and an invitation to a hearty, delicious meal. Would you like to join? You will be satisfied, we promise!

The good thing about home-style roast is that it is both a main dish and a side dish in one. You don't have to go to the trouble of cooking anything separately, other than adding a generous portion of fresh herbs to the roast. When preparing a roast, you should be patient, since the dish cooks, on average, from 50 minutes to 1.5 hours, and the only thing you have to work with is preliminary preparation and cutting of ingredients, and there are often quite a lot of them in a roast . Home-style stir-fry is usually made with meat (beef, pork, chicken, turkey, rabbit or lamb), but it can also be a vegetarian dish if you cook it with just vegetables or replace the meat with mushrooms. Despite the fact that roast is an ancient dish of Russian cuisine, its recipe has long ago undergone a lot of changes, so instead of traditional vegetables such as potatoes, onions, carrots and tomatoes, bell peppers, zucchini, eggplants, and broccoli can be added to home-style roast , cauliflower, celery, pumpkin and beans. Beef shoulder, brisket, neck, rump, rump and rump are suitable for making excellent roasts. It is best to choose pork with small streaks of fat - a tasty roast will be obtained from the ham, tenderloin, loin, back and neck. The very name “roast” implies that the meat will be fried - and so it is: first, the meat cut into pieces is fried until golden brown, after which it is simmered with vegetables, and in order for it to retain its juiciness and tenderness, it is recommended to salt the meat at the very end.

Homemade roasts can be cooked on the stove or in the oven. In the latter case, you can use a stewpan, a duck roaster or a ceramic pan for baking, but a particularly popular option is to cook roast in pots. This method not only allows housewives to significantly save time, but also involves serving food in portions for each person, which is especially appropriate at the holiday table. In addition, pot roast can be prepared taking into account individual characteristics - for example, give someone more garlic or replace meat with mushrooms. Cooking roast in pots also sends us back to ancient times, when housewives simmered the dish in the oven. But most importantly, homemade roast cooked in pots will turn out to be a very healthy diet. Do you have a slow cooker? Better! The modern miracle of technology will relieve you of the need to monitor the process and will announce readiness with a long-awaited signal. When cooking a roast in a multicooker, use the “Stew” mode.

When cooking a roast, water or broth is sometimes added to ensure that the vegetables and meat are thoroughly stewed. Its quantity depends on the initial amount of ingredients, as well as the presence of juicy vegetables. So, if you have a lot of tomatoes and onions in your dish, they will produce a lot of juice, so the amount of water added can be reduced or even eliminated completely. The same goes for mushrooms. To make the roast more satisfying and nutritious, you can add meat broth to it instead of water.
Ease of preparation, versatility, nutritional value and excellent taste make home-style roast a beloved dish for more than one generation. Both on weekdays and on holidays, it is always relevant, so join the ranks of roast fans!

Ingredients:
500 g beef,
500 g potatoes,
2 onions,
1 carrot,
150 g prunes,
3-4 cloves of garlic,
3-4 peas of allspice,
2-3 bay leaves,

parsley,
vegetable oil.

Preparation:
Cut the beef into small pieces no larger than 3 cm. Heat vegetable oil in a saucepan and fry the meat until golden brown on all sides. Then pour in a little water (about 200 ml), cover the saucepan with a lid and simmer, stirring occasionally, for about 40 minutes. Next, add onion, cut into half rings, and carrots, cut into circles or strips, to the meat. Fry everything together for 3 minutes, then pour in a little more water (150-200 ml) and simmer covered over low heat for 10 minutes. Add prunes and chopped potatoes, salt and pepper to taste. Add a little water if necessary and simmer, covered, for about 15-20 minutes until the potatoes are cooked. 10 minutes before readiness, add chopped garlic, bay leaf and allspice. Sprinkle the finished dish with chopped parsley.

Homemade roast pork with potatoes

Ingredients:
1 kg potatoes,
500 g pork,
150 g champignons,
1 onion,
1 carrot,
1 teaspoon khmeli-suneli,
3-4 tablespoons of vegetable oil,
salt and ground black pepper to taste,
greenery.

Preparation:
For roast pork, cut the meat into pieces measuring 3 to 5 cm. Heat vegetable oil in a ceramic pan and fry the meat until golden brown. Add onion cut into half rings and carrots cut into slices. Stir and fry for 5 minutes. Add coarsely chopped potatoes and champignons (mushrooms can be cut into quarters). Pour in water until it lightly covers the ingredients, add salt and pepper to taste and khmeli-suneli. Cover the pan with a lid and place in a cold oven. Preheat the oven to 190 degrees and cook the roast for an hour and a half after the water boils. It is also possible to further simmer the roast on the stove for an hour. Sprinkle the dish with chopped herbs and serve.

Homemade roast with mushrooms and potatoes

Ingredients:
800 g potatoes,
500 g mushrooms (forest or champignons),
1 large onion,
1/2 bunch of dill,
2-3 cloves of garlic (optional)
3 tablespoons vegetable oil,

Preparation:
Heat oil in a frying pan, add mushrooms cut into large pieces and fry for 5 minutes. Add the onion cut into half rings and fry for another 3 minutes. Next, add the potatoes cut into large pieces and finely chopped garlic, if using. Add salt, pepper, stir, cover and cook for about 25 minutes until the potatoes are soft. Sprinkle the roast with chopped dill and serve.

Ingredients:
1 kg potatoes,
800 g chicken fillet,
1 large onion,
1 large carrot,
3-4 cloves of garlic,
50 ml vegetable oil,
50 g butter,
5-6 black peppercorns,
2-3 bay leaves,
2 tablespoons soy sauce,
1/2 tablespoon flour,
1/2 bunch of parsley,
cumin to taste
chicken seasoning to taste,
salt and ground black pepper to taste.

Preparation:
Cut the chicken fillet into small pieces, add salt and lightly fry in vegetable oil in a frying pan. Add diced onion and coarsely grated carrots, stir and simmer over low heat for 5 minutes. In another frying pan, fry the coarsely chopped potatoes in butter until golden brown. Salt the potatoes and place on top of the chicken. Pour in hot water until it covers the potatoes about 3/4. Add peppercorns, bay leaves and cumin to taste. Cook covered for 20 minutes.
After this, pour 1 cup of liquid from the roast - it will be needed to prepare the gravy. Mix the liquid with soy sauce. In the pan where the potatoes were fried, lightly fry the chopped garlic for 1 minute. Then add flour and cook, stirring constantly, for 1 minute. Then pour in the liquid and cook, continuing to stir, for 1 minute. Add the gravy to the roast, bring to a boil and cook for 5 minutes. Sprinkle the roast with chopped parsley and serve.

Homemade roast with vegetables

Ingredients:
900 g beef,
300 g pork,
1.2 kg potatoes,
600 g eggplants,
600 g tomatoes,
400 g onions,
400 g bell pepper,
200-250 ml meat broth or water,
1 hot pepper,
1 bunch of parsley,
1 bunch of dill,
1 bunch of cilantro,
2 tablespoons of tomato paste,
salt, ground black pepper and spices to taste,
vegetable oil.

Preparation:
Cut the eggplants into rings about 1.5 cm thick, sprinkle generously with salt, rinse after 15 minutes under running water and lightly fry on both sides in a small amount of vegetable oil until golden brown. Scald the tomatoes with boiling water, remove the skin and cut into large slices. Coarsely chop the potatoes. Cut the onion and bell pepper into rings. Chop the greens. Heat vegetable oil in a frying pan and fry the meat cut into small pieces until golden brown. Next, layer the vegetables on top of the meat - half an onion, potatoes, bell peppers, herbs, eggplants, half an onion, herbs, tomatoes. Pour in the broth mixed with tomato paste (or water), bring to a boil, cover the roasting pan with a lid and simmer over low heat for about an hour until the meat and potatoes are cooked. Add salt, black pepper and spices to taste. Sprinkle the finished dish with herbs and serve.

Homemade roast in pots

Ingredients:
400 g meat (beef or pork),
6 potatoes,
1 large carrot,
1 onion,
2-3 cloves of garlic,
300 g sour cream,
1 bunch of dill,
2 teaspoons mustard,
salt, ground black pepper and spices to taste.

Preparation:
Cut the meat into medium pieces and place in a bowl. Add salt, pepper and spices to taste, as well as mustard. Mix with your hands, wrap the bowl in cling film and refrigerate for 1 hour to marinate. After this, fry the meat in a dry frying pan until golden brown. Cut the onion into cubes, carrots into slices or strips, potatoes into large cubes. Combine vegetables in a bowl, add salt and spices to taste. Place the meat in the pots, followed by the vegetables. Mix sour cream with garlic passed through a press and chopped dill. Season with salt and pepper and place sour cream on top of the vegetables. If you want a thin gravy for your roast, add about 50-75ml of water or stock to each pot. Place the pots in a cold oven, preheat it to 190 degrees and cook for 1 hour. Leave the pots in the oven for half an hour to let the roast sit, then serve the dish in pots or on plates, sprinkled with dill.

Ingredients:
900 g pork,
5-6 large potatoes,
1-2 onions,
1 carrot,
1 bell pepper,
2 tablespoons vegetable oil,
1 tablespoon tomato paste (optional)
salt and spices to taste,
greenery.

Preparation:
Heat oil in a multicooker bowl. Add chopped onion and fry in the “Fry” mode for 2-3 minutes. Then add the carrots cut into strips and fry for another 3 minutes. Add the pork cut into pieces, salt, add spices to taste, stir and fry everything together for about 5 minutes. Add diced potatoes, diced bell peppers and coarsely chopped garlic. Pour a glass of water, dilute the tomato paste in it, if using, and set the simmer mode for 1 hour. Sprinkle the finished roast with herbs.

Homemade roast with mushrooms and chicken liver

Ingredients:
1.5 kg potatoes,
600 g chicken liver,
200 g champignons,
150 g onion,
150 g carrots,
1 tablespoon salt,
2-3 bay leaves,
6-7 black peppercorns,
1 bunch of parsley or dill,
500 ml water,
spices to taste,
vegetable oil.

Preparation:
Heat the oil in a saucepan, add the chicken liver cut into pieces and fry over high heat, stirring, for 5-7 minutes. Add sliced champignons, stir and fry for another 5 minutes. Add onion cut into half rings, stir and fry for 5 minutes. Add carrots cut into cubes or half circles and fry for 5 minutes. Add potatoes cut into large pieces. Salt, add spices to taste, black peppercorns and bay leaf. Pour in water, cover the saucepan with a lid and cook over low heat for about half an hour. When the roast is ready, sprinkle it with finely chopped herbs, stir and serve.

Home-style roast turns out incredibly tasty, aromatic and filling, just to lick your fingers! Bon appetit!

Each housewife has her own secret on how to make home-style roast the most delicious, aromatic and appetizing. The dish, in any version, is accepted with approval and delight by even the most picky eaters, both at the everyday table and during a festive meal.

How to cook a roast at home?

Even novice housewives turn out delicious homemade roast beyond all praise if you follow the simple rules of its preparation.

The chopped meat is pre-fried until golden brown.
For a richer taste of the dish, all vegetable components are browned. It is preferable to fry the products separately, then placing them in one common container for further stewing.
Dishes for stewing roasts are chosen with a thick bottom. A special saucepan, stewpan, high frying pan or cauldron will do.
A classic set of seasonings that is used when preparing homemade roast: bay, peppercorns. However, anyone can add other spices, herbs and aromatic dry and fresh herbs.

Homemade roast pork

Perhaps the most flavorful is home-style roast pork with potatoes. You can use neck, shoulder or other fillet meat, cutting it into medium-sized slices. Often the dish is prepared with tomato paste or tomatoes. However, if such sourness is not to your liking, the component can be excluded from the composition.

Ingredients:

pork – 700 g;
potatoes – 1.5 kg;
water – 700 ml;
onions – 2 pcs.;
carrots – 1 pc.;
tomato paste – 2 tbsp. spoons;
garlic – 2-3 cloves;
sugar – 1 tbsp. spoon;
oil – 50 ml;
salt, pepper, bay.

Preparation

Fry the meat and onions with carrots, add a portion of water and simmer under the lid for 20-30 minutes.
Add all seasonings, potatoes, more water, simmer for 20 minutes.
Dilute the paste in the remaining water, adding sugar and salt, pour it over the vegetables and meat.
Simmer the home-style roast with tomato paste for another 10 minutes, adding garlic a couple of minutes before the end of simmering.

Homemade roast beef

It is no less easy to prepare home-style roast beef with potatoes, but the whole process will take a little longer due to the longer heat treatment of this type of meat. Additional taste, amazing aroma and richness will be given by adding celery root or stalks to the composition.

Ingredients:

beef – 700 g;
potatoes – 1.5 kg;
water – 1 l;
onions and carrots - 1 pc.;
celery – 50 g;
tomato juice – 1 glass;
garlic – 2-3 cloves;
oil – 50 ml;
salt, pepper, laurel, hops-suneli.

Preparation

Fry meat and onions with carrots and celery in oil.
Pour in a little water and simmer the ingredients until the meat is soft.
Add seasonings and simmer potatoes for 20 minutes.
Pour in tomato juice and add garlic.
Simmer the roast with home-style beef for another 5-10 minutes.

Homemade roast chicken

Homemade roast chicken with potatoes is lighter and more nutritious, especially if you use chicken breast fillet as the meat base. The bird can be marinated in a mixture of spices before frying. When using breast fillet, you can add potatoes without first stewing the meat.

Ingredients:

chicken – 1 kg;
potatoes – 1.5 kg;
water – 700 ml;
onions and carrots - 1 pc.;
garlic – 3 cloves;
oil – 50 ml;
parsley – 0.5 bunch;
salt, pepper, bay, spices.

Preparation

The chicken is cut into portions and fried in oil until golden brown.
Add onions and carrots and fry for another 7 minutes.
Add 150 ml of water and simmer the bird until half cooked.
Throw in potato cubes, seasonings and spices, pour in more water.
Simmer home-style roast chicken for 30 minutes, adding garlic and herbs 2 minutes before the end of cooking.

Homemade roast with ribs

You can enjoy the especially impressive taste and aroma of the dish by cooking home-style roast with pork ribs. Juicy and melt-in-the-mouth sweetish meat, combined with vegetables and tomatoes baked in its own juices and meat juices, will not leave any picky eater or gourmet indifferent.

Ingredients:

pork ribs – 1 kg;
potatoes – 1.5 kg;
water – 1 l;
onions and carrots - 1 pc.;
tomatoes – 3 pcs.;
sour cream – 2 tbsp. spoons;
garlic – 2 cloves;
oil – 50 ml;
dry adjika and ready-made mustard - 1 tbsp. spoon;
lemon juice – 2 tbsp. spoons;
salt, pepper, bay.

Preparation

Mix mustard, adjika, a teaspoon of salt and lemon juice, marinate the ribs in the mixture for 2 hours.
Add sour cream to the ribs and stir.
Layer fried onions and carrots, potatoes and tomato slices into a mold or cauldron, seasoning the layers to taste.
Place the ribs on top.
Prepare home-style roast under a lid or foil in an oven preheated to 170 degrees for 1.5 hours.

Homemade roast with mushrooms

The next version of the dish is for those who want to cook a home-style roast without meat. In this case, the product will be replaced by mushrooms: champignons or any forest mushrooms. You can simmer the ingredients in your own juice, or add a little sour cream or a sauce based on it, prepared with the addition of garlic and herbs.

Ingredients:

mushrooms – 1 kg;
potatoes – 1.5 kg;
onions – 3 pcs.;
garlic – 3 cloves;
oil – 100 ml;

salt, pepper, herbs.

Preparation

Fry onions and mushrooms in oil.
Without waiting for the mushroom juice to completely evaporate, add potatoes and add seasonings and spices.
Simmer the dish until the potato slices are soft, season with garlic and herbs, heat for another minute.

Home-style roast with cabbage and potatoes

Roast with home-style potatoes gets a pleasant fresh taste if you cook it with the addition of cabbage. Often a white cabbage variety is used, but if desired, you can use cauliflower or broccoli inflorescences, heads of Brussels sprouts. Sweet pepper will also fit harmoniously into the taste palette here.

Ingredients:

meat – 1 kg;
potatoes – 1.5 kg;
cabbage – 0.5 kg;
bell pepper – 1 pc.;
onions and carrots - 1 pc.;
tomatoes – 3 pcs.;
oil – 150 ml;
water – 0.5 l;
salt, pepper, bay.

Preparation

Fry the chopped meat in oil.
Add onions and carrots and fry for 5 minutes.
Add cabbage, tomatoes and peppers and simmer for 15 minutes under the lid.
Throw in the potatoes, all the seasonings, add water, and simmer the dish until all the vegetables are soft.

Homemade roast with pickles

The homemade roast recipe can be made with the addition of pickles. The product should be added to semi-finished potatoes or at the final stage of cooking, having previously simmered the slices with a small amount of water in a frying pan or saucepan. Instead of tomatoes, you can add tomato paste.

Ingredients:

meat – 700 g;
potatoes – 1.5 kg;
pickled cucumbers – 2-3 pcs.;
onions and carrots - 1 pc.;
tomatoes – 3 pcs.;
oil – 100 ml;
water – 700 ml;
garlic – 2 cloves;
salt, pepper, bay, spices.

Preparation

Meat is fried in oil.
Add chopped onion and carrots and fry for 7 minutes.
Stew the meat with vegetables and add a small amount of water.
Add potatoes and seasonings, add water, and simmer the ingredients for 15 minutes.
Sliced cucumbers are simmered separately and added to the meat and vegetables along with tomatoes.
Simmer the roast for another 10 minutes, add garlic, and let it brew.

Homemade roast, just like in kindergarten

Adult members of the family will enjoy eating home-style roast prepared according to a kindergarten recipe for a child, praising the culinary abilities of the housewife. The peculiarity of the technology is that the broth is thickened with flour, which ideally should be pre-sautéed until creamy.

Ingredients:

beef – 500 g;
potatoes – 800 g;
onions and carrots - 1 pc.;
tomato – 1 pc.;
oil – 40 ml;
flour – 1 tbsp. spoon;
salt, laurel.

Preparation

Fry onions and carrots in oil.
Add chopped meat, pour in water and simmer until the sliced meat is soft.
Add grated tomato and chopped potatoes, add water until the ingredients are covered.
Throw in salt and laurel and simmer until done.
5 minutes before the end of cooking, pour a little broth into a cup, dissolve the flour in it and pour it back into the pan.

Homemade roast in pots

Home-style roast in pots in the oven is prepared from pork, beef, poultry, and other meats. In any version, the dish delights with its amazing aroma and richness of taste. You can add any vegetables to the composition, and along with water or broth, add a little sour cream or its mixture with tomato sauce or paste.

Ingredients:

meat – 700 g;
potatoes – 1.5 kg;
onions and carrots - 1 pc.;
tomatoes – 3 pcs.;
oil – 100 ml;
broth – 500 ml;
garlic – 3 cloves;
sour cream – 4 tbsp. spoons;
salt, pepper, bay, spices.

Preparation

Place layers of fried meat and vegetables in pots, seasoning the ingredients to taste.
Add laurel, garlic, broth and sour cream, cover the vessels with lids.
Prepare home-style roast in the oven for 1.5 hours at 180 degrees.

Homemade roast in a frying pan - recipe

You can cook a roast directly in a frying pan if the container is deep and of a suitable size. You can fry the ingredients at the same time, but for more interesting taste properties, don’t be lazy and brown the components in stages. Instead of regular lard, you can use smoked lard, which will only enhance the aroma of the food.

Ingredients:

meat – 500 g;
lard – 50 g;
potatoes – 1 kg;
onions and carrots - 1 pc.;
oil – 50 ml;
broth – 300 ml;
tomato puree – 50 g;
salt, pepper, bay, herbs.

Preparation

Fry lard, add potatoes, brown until half cooked, and transfer to a plate.
Pour oil into a frying pan, fry the meat in it, and then add onions and carrots.
After 5 minutes, pour in the broth, puree, add seasonings, and simmer the dish until the meat is soft.
Add potatoes and cook home-style roast in a frying pan for another 20 minutes.

Homemade roast in a slow cooker

It’s easy and hassle-free to prepare home-style pork roast in a slow cooker. The dish will be equally tasty with other meats and with the addition of mushrooms and all kinds of vegetables. During the season, tomato paste can be replaced with fresh tomatoes, cutting them into small slices or grinding them into a puree.

Ingredients:

meat – 700 g;
potatoes – 1.5 kg;
onions and carrots - 1 pc.;
tomato paste – 2 tbsp. spoons;
oil – 30 ml;
water – 200 ml;
laurel – 2 pcs.;
salt, pepper, bay

Preparation

Onions and carrots are fried in oil at the “Baking” station.
Place the meat, and after 5 minutes add potatoes, pasta with water, and seasonings.
Switch the device to “Stew” and cook the roast for 1 hour

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0