Pork and potato roast is a wonderful dish that never bothers. Tender slices of meat, boiled potatoes - the perfect option for a family meal! We’ll tell you how to cook a dish in just half an hour, and how to diversify it.

Roast pork with potatoes in the oven

Classic pork roast is often cooked in the oven and served as the main dish on the festive table. For the recipe, it is better to take the juicy parts of pork, and best of all the neck. It can be pre-marinated in mayonnaise or mustard - the taste will only improve.

Be sure to cover the dish with foil or a lid: otherwise it will dry out.

For roast we need:

  • a piece of pork weighing 800 g;
  • several large potatoes (6-8);
  • large onion;
  • salt, pepper to taste.

Cut the meat into large pieces and pickle in mustard with onion rings. Cut the potatoes into large pieces. We put meat and potatoes on a baking sheet. Season with mayonnaise or sour cream, salt, pepper. We cover with foil or a lid according to the size of the form. We bake everything in the oven at a temperature of 220 degrees for 30-40 minutes. Ready roast looks extremely appetizing: the potato turns rosy, the meat is melting. Before serving, it is better to sprinkle the dish with herbs, and serve with tomato and cilantro sauce. They eat a dish with warm white bread, with crispy sauerkraut or pickled gherkins.

In pots

Roast in pots in the oven is really festive. Stewed pieces of meat, baked potatoes, and slices of mushrooms, if you like them, cream sauce - the pots can be served in portions, they look decent, and they are prepared simply.

Pork should always be fried: otherwise it is cooked, fried more juicy.

We act simply:

  1. Peel the potatoes and cut them into large cubes.
  2. Pork cut into large cubes.
  3. We clean a large head of onion and cut into cubes.
  4. Fry pork with onions and mushrooms in vegetable oil.
  5. We put meat and potatoes in layers in pots.
  6. Fill with cream (about half a glass of cream will go for each pot).
  7. Add the mushrooms.
  8. Sprinkle with grated cheese.
  9. We send to the oven preheated to 220 degrees.
  10. Cook for 20 minutes.
  11. Reduce the fire to 180 and simmer another 30-40 minutes.

Ready roast eat warm directly from the pots. Serve with homemade pickles, a salad of fresh vegetables and enjoy life!

Home-style roast

Home-cooked roast can be made even more interesting if, in addition to potatoes and pork, vegetables are put in the ducklings: carrots, zucchini, tomatoes and even cabbage are suitable. The dish is easy to cook at the cottage in the vegetable season - the stew turns out to be deliciously aromatic and tasty even when cold.

For this option of roast, it is better to buy lean pork, for example, a spatula or loin.

How to cook roast with vegetables?

  1. Cut potatoes into slices.
  2. We cut the pork into cubes.
  3. We wash the vegetables and cut them into pieces too.
  4. Fry everything over high heat in a saucepan.
  5. Reduce the fire to a minimum.
  6. Water or broth is not required: vegetables will give off enough juice.
  7. Stew until cooked for 30-40 minutes.

At the very end, be sure to add a lot of fresh herbs - parsley, dill, cilantro or basil. If desired, you can squeeze a clove of garlic and put a bay leaf. Such a roast turns out deliciously fragrant, and we recommend eating it with a spoon of sour cream: you will like the combination!

Option of pork with potatoes in a pan

Roast pork and potatoes in a pan with pleasure men prepare: there are no difficulties in cooking, and the dish is excellent. Of course, steamed meat is good for roasting, with tender veins of fat.

Tasty recipe: pork roasting recipe in a pan

The most delicious roast is obtained on a cast iron skillet with a thick bottom.

How to cook roast in a pan?

  1. Cut the meat and potatoes into large cubes.
  2. Add onions.
  3. Preheat the pan.
  4. Add 50 ml of vegetable oil.
  5. Let him warm up.
  6. We put potatoes, meat, onions in a hot pan.
  7. Fry it all over high heat.
  8. Cover the roast with a lid and simmer over low heat until cooked.

The dish is served with greens, salted or smoked fish, any fresh vegetables. On average, it takes no more than an hour to cook, and the eaters get simply great pleasure!

How to make in a slow cooker?

Roast pork with potatoes in a slow cooker turns out unusual, resembles dishes from a Russian oven. A slow cooker also saves time: we load the ingredients, turn on the "Extinguishing" mode and go about our business.

Hint: roasts are easy to cook on the “Delayed Start” mode; if you load in the evening, in the morning a hearty dinner for the whole family will be ready.

We follow the recommendations and prepare:

  1. Cut the pork pulp into pieces, dry with a paper towel.
  2. Dice potatoes.
  3. Cut the carrots into thin rounds.
  4. Pour oil into the bottom of the multi-bowl.
  5. We lay vegetables and meat.
  6. Mix everything thoroughly, salt and pepper.
  7. Add a tablespoon of ketchup.
  8. Pour a glass of water or broth.
  9. Turn on the quenching mode.
  10. We are waiting for a signal of completion of work.

You can put bay leaves and any spices in the roast: Provencal herbs are very tasty in the dish. Such a roast is obtained with a rich broth- "yushka" and acts as a full-fledged first course. You can safely choose the best option for yourself by adding more or less broth. If the roast turned out, in your opinion, too liquid, the situation can be easily corrected by adding a tablespoon of flour. The sauce will thicken and become more dense (and delicious!).

With mushrooms

Mushrooms, pork and meat are ideal companions, and are considered a classic cooking.The roast will turn out delicious with any mushrooms: dried, frozen, or even pickled. The best, of course, ceps, but champignons give a wonderful aroma, so let's tell the recipe with them.

We proceed by stages:

  1. Fry the mushrooms with onions until the water evaporates.
  2. Fry the meat in a pan.
  3. Add the potatoes.
  4. Pour all over chicken broth (no more than a glass).
  5. Salt and add spices.
  6. Fry over high heat.
  7. Reduce everything to a minimum.
  8. We put out everything until ready.

The roast will turn out tastier and denser in consistency if you let the water evaporate. But lovers of the "little girl" can leave the broth and eat in a semi-liquid form, which is very tasty! It’s ideal to stew the roast in a cauldron or stewpan with a thick bottom. When serving, sprinkle the roast with greens, put a spoonful of sour cream and you will certainly be happy.

Roast in Tomato Sauce

Meat and potatoes stewed in tomato sauce are national dishes in many countries. Czechs, Poles, Germans always cook meat with tomatoes. We will tell you how to cook roast and we. To prepare the best tomato sauce, you should buy a can of tomatoes, canned in their own juice. Well, in the season, of course, ripe and juicy fruits are suitable (slightly overripe, filled with juices from the inside are ideal).

We adhere to the recipe and prepare:

  1. Rub the tomatoes on a coarse grater.
  2. Mix with salt, herbs, two tablespoons of flour.
  3. Fry meat in vegetable oil until golden brown.
  4. Fry the potato cubes with the meat.
  5. Stew meat and potatoes until half ready.
  6. Pour tomato sauce so that it completely covers our roast.
  7. Cook over low heat until meat is cooked.
  8. At the very end, add a bay leaf.

The roast is ready, if the potatoes become soft, and the meat literally melts in your mouth. The dish is served with a salad of arugula, Chinese cabbage and fresh cucumbers.

Roast pork can be cooked with any spices, make it thick or liquid, you can diversify it with smoked meats, stew with pickled cucumbers (in the manner of the Tatar basics), in a word experiment from the heart. Cook with pleasure, eat with appetite!

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