There are many nuances in how to cook roast, keeping the meat juicy and soft. It is important not only to observe the technological subtleties, because each kind of meat will require a taste of the taster from the hostess and an individual approach to the choice of seasonings and spices.

Tasty Beef Roast

The name of the dish implies cooking in the "great heat". Most often, such a dish is cooked in the oven or in a closed cast-iron bowl, which preserves this heat well.

The main task of the cook is to cook tender and juicy meat, preserving all the attractive taste of the product. To do this, they try to reduce the processing time, of course, not at the expense of quality.

In the roast, use the soft parts of the carcass: the hypochondrium or the shoulder blade. Meat can be prepared separately or with vegetables, which will make the dish more fragrant and easier to digest.

For 400 g of pulp, you will also need:

  • young zucchini;
  • bulb;
  • carrot;
  • 2 to 3 potatoes;
  • 100 g of bacon;
  • salt.

In order for the beef to be cooked correctly and quickly, it is preliminarily pickled slightly, and then the pieces are fried in oil to "seal" the juice contained in them.

Only then combine the ingredients for the roast. The last stage of processing will take only 40 - 50 minutes.

  1. Peel the beef from the films, rinse and cut into portions 40-50 g.
  2. Pour prepared meat with mineral water or yogurt for 20 minutes. Enough 100 - 150 ml. For greater piquancy, you can sprinkle the pieces with wine or grease with mustard.
  3. Heat finely chopped bacon in a pan and fry beef in its fat. You can do this in oil, but bacon will give the dish a special “haze” flavor.
  4. Cut the potatoes into 4 - 6 parts and fry separately for 5 - 10 minutes, until a light crust appears.
  5. Cut the remaining vegetables finer and fry with the meat.
  6. Transfer the potatoes to the meat, salt and pour water or broth so that the vegetables protrude from the liquid.
  7. Cover and simmer until potatoes are cooked over low heat or in an oven.
  8. Before reaching readiness, spices and seasonings are added to the roast. Beef in this regard provides the hostess with a wide selection.

This meat is combined with any peppers, paprika, rosemary, oregano, basil, marjoram. They use bay leaf and sage with caution - they can drown out the aroma of other seasonings.

Beef roast is especially delicious if you add a couple of spoons of tomato paste to it.

Home-style pork roast

Home-cooked roast with vegetables and lots of broth. From cutting pork carcass into such a dish, the flesh of the neck or ham is used.

More materials:pork roast with potatoes

You can cook roast pork with potatoes and cabbage.

For 400 g of meat, prepare in advance:

  • onion;
  • carrot;
  • 4 to 5 potatoes;
  • cabbage;
  • clove of garlic;
  • salt.

In the process of cooking, perform the following steps:

  1. Prepared pieces of meat and vegetables are fried separately until golden brown.
  2. Cabbage (optional, fresh or pickled) is served with tomato paste or chopped tomatoes.
  3. Pork and vegetables are laid in layers in a deep cauldron.
  4. Pour food with "top" water, salt and stew for 30 - 40 minutes.
  5. A few minutes before being prepared, chopped garlic, seasonings and spices are laid in a cauldron.

The taste and aroma of pork is organically complemented by cumin, turmeric, tarragon, paprika, mustard seeds, nutmeg, various types of peppers.

Turkey and potatoes

Stew white poultry meat in vegetable juice so that it is saturated with aroma and acquires its own juiciness. Before serving, used vegetables can be removed from the dish.

For 400 g of breast, you will also need:

  • large carrots;
  • large onion;
  • 4 potatoes;
  • salt.

Carrots and onions are cut in half to make it easier to pick. On the bulb, you can leave 2 - 3 layers of clean husk. This will give the dish a nice golden color. Potatoes are cut into 4 to 8 parts and used as a side dish.

  1. Pieces of turkey, carrots and onions are spread in a deep baking sheet. Pour food with cold water to half.
  2. Cover the baking sheet with two layers of foil and place in a hot oven (160 ° C).
  3. After two hours, the boiled vegetables are removed. Add hot water, lay potatoes and salt.
  4. Again, cover the roast with foil, raise the temperature to 180 ° C and stew for another hour.
  5. The neutral taste of turkey is combined with the aroma of ginger, cardamom, coriander, anise, rosemary, basil, turmeric. Spices are used individually or in combinations of 3 to 4 species to get a harmonious taste and aroma.
  6. Before serving, the roast is dried in the oven for 10 to 15 minutes without foil.

Chicken and Potato

In the roast, use the breast. This part of the carcass does not contain fat and seems rather dry, so the meat needs to be simmered longer on low heat or in the oven. It is advisable to add some juicy vegetables to the roast chicken and potatoes.

For 400 g of breast, prepare in advance:

  • 3-4 potatoes;
  • carrot;
  • onion;
  • large tomato;
  • colored bell pepper;
  • salt and sugar.

Instead of pepper, you can use a small eggplant or zucchini squash.

  1. Cut the chicken into large pieces and stew them in a small amount of broth for 20 minutes.
  2. Add onions and carrots to the meat, continue cooking under the lid for a little more.
  3. Separate passer pepper with tomato.
  4. Combine the vegetables with the chicken and keep it on the fire again.
  5. Fry coarsely chopped potatoes until a delicious crust appears, transfer to meat, salt and stew until cooked.
  6. Season almost the finished dish to taste with garlic, curry, paprika, thyme, black pepper.

Lamb

The specific smell of lamb can be mitigated by pouring it with mineral water with spices of your choice: sumac, basil, fenugreek, mint, saffron, turmeric.

For 400 g of pulp from the upper back, also take:

  • carrot;
  • onion;
  • 2 to 3 potatoes;
  • a small tomato;
  • half a glass of green peas (canned);
  • salt.

Prepared lamb is cut into small cubes of 1.5 - 2 cm and then:

  1. Carrots and onions are fried, add meat to them and stew all under the lid for a quarter of an hour.
  2. Spread finely chopped tomato for other products. A solid tomato needs to be grated, and you can “smooth” its sour taste with a pinch of sugar.
  3. After 5 minutes, add potatoes, cut into small cubes.
  4. After another 5 minutes - peas.
  5. Roast a glass of water, salt and bring to a boil.
  6. Add spices: zira, coriander, wig.
  7. Stew the roast under the lid for at least 15 minutes.

Rabbit roast

The rabbit carcass is cut into portions.

Young meat does not have a strong odor, and an adult rabbit can be grated with sour cream with a mixture of black pepper, mint, celery and marjoram.

For a carcass of 500 - 600 g, take another:

  • onion;
  • carrot;
  • bell pepper;
  • salt.

If the dish is not intended as a diet, you can add finely chopped hot pepper to it.

  1. Rabbit meat is fried a quarter of an hour to a dark honey crust. Each piece is turned over several times.
  2. Add the chopped vegetables and fry them all together for several minutes. Salted and poured with a mixture of water and tomato paste.
  3. If the rabbit is young and not pickled, add Provencal herbs.
  4. They stew the dish for another half hour and serve with a side dish.

How to cook a delicious roast with mushrooms

A vegetarian option is prepared in just half an hour.

For 400 g of peeled mushrooms, you will also need:

  • 3 to 4 potatoes;
  • bulb;
  • carrot;
  • soy sauce;
  • salt.

A gentle option is obtained with soy milk, used instead of sauce. If there are no restrictions in the choice of products, farmer sour cream or mayonnaise is perfect.

  1. All ingredients are cut into equal sized pieces and fried in oil over a high heat for a quarter of an hour.
  2. Salt, pour sauce.
  3. Quench under the lid for another quarter of an hour.

Cooking in a slow cooker

Using modern technology, you can maximize the beneficial properties of products, their structure and color. The slow cooker allows you to slowly and carefully languish the dish, as was done in a real Russian oven.

Sliced ​​cubes are loaded into the multicooker bowl:

  • pulp of pork or beef (300 g);
  • carrot;
  • onion.

For homemade roast, you can use several varieties of meat at once.

  1. For a quarter of an hour, the “Baking” mode is activated.
  2. Two coarsely chopped potatoes, salt, seasonings and 200 ml of hot water are added to the meat.
  3. The roast is cooked in the "Stew" mode for another 1 - 1.5 hours.

Potted in the oven

Roast will turn into a festive dish if you cook it in pots. Each serving will be beautifully designed and retain its valuable “heat” until serving.

For 4 servings it will be necessary:

  • 400 g of meat;
  • carrot;
  • bulb;
  • 4 potatoes;
  • 60 g of mushrooms;
  • 3 tablespoons sour cream;
  • salt.

All ingredients are cut into cubes of the same size. The meat can be cut a little larger.

  1. Pieces of meat marinate in sour cream for a quarter of an hour and fry until golden brown.
  2. Mushrooms are added to the pan. Separately, fry the potatoes. The remaining vegetables passer together.
  3. All ingredients are laid out in layers in pots, poured with broth with salt and seasonings.
  4. Stew under the lid for an hour and a half at 190ºС.

A simple recipe in a saucepan

If there is not enough time for classic roast in pots in the oven, you will always help out a quick recipe. In an ordinary pan with a thick bottom, you can cook many servings at once. Separately, you don’t need to fry anything, which in itself saves time. In this case, only one pan is used, which means that you do not have to wash the dirty mountain of dishes after eating.

For 400 g of any meat it will be necessary to take:

  • 4 to 5 potatoes;
  • onion
  • carrot;
  • tomato paste;
  • seasonings;
  • salt.

For a brighter taste, you can add soy sauce to the meat or replace the tomato paste with a little adjika.

  1. Sliced ​​meat in oil directly in a pan.
  2. Pour in soy sauce, add onions and carrots in turn.
  3. Large pieces of potatoes, too, first fry, until they acquire a golden hue.
  4. Pour in water or broth to completely cover the contents of the pan.
  5. Simmer it under the lid until cooked.
  6. At the very end, add salt, seasonings and adjika or tomato paste.

As you can see, there is nothing complicated in cooking roast. On the contrary, this dish is a real rescue in the face of a shortage of time. Fast, satisfying and tasty - the concepts are completely compatible, and meat roast is a vivid example of this!

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