It is difficult to say who and when came up with such an amazingly delicious dish as home-style roast. It is being prepared in almost all countries of the world. And let each kitchen have its own approach to cooking, all have one thing in common. The main ingredient in the dish is meat, and the main task of the cook is to cook it so that it turns out as juicy as possible.

Home-style Roast: Chef Tips

  1. For cooking, it is better to choose those parts of the carcass that were least exposed to stress during the movement of the animal, for example, the neck, breast, etc.
  2. Dishes in which the roast will languish should retain heat well. The best option is clay or ceramic pots, as well as braziers and ducklings.
  3. If the dish is made from pork, then it goes well with spices such as basil, caraway seeds and sage. For beef it is better to use tarragon and rosemary.
  4. You can add vegetables to the meat. It is especially tasty with zucchini, carrots, onions and potatoes.

Homemade pork and potato fries

For many gourmets, their favorite dish is pork and potato roast. And it's hard to argue with that.

Juicy and tender meat gives the dish a unique taste, and if you add a little smoked bacon to the recipe, you can cook stunning roast with the aroma of a light haze.

Ingredients:

  • 500 g of pork neck;
  • 1 kg of potatoes;
  • 2 carrots;
  • 2 onions;
  • clove of garlic;
  • pepper, salt, sunflower oil.

Cooking fries with potatoes and meat:

  1. Pork must first be washed and peeled. Cut it into small pieces and fry over high heat in vegetable oil. As soon as the meat is browned, we reduce the fire, add the chopped vegetables and simmer until half ready.
  2. Peel the potatoes and cut them into cubes.
  3. We take a cauldron, spread meat with vegetables, potatoes and seasonings. Pour boiling water over everything. In this case, the water level should be a finger below the level of potatoes. We put on the stove.
  4. Stew the roast over low heat for 30 to 40 minutes. We give the finished dish time to brew.

Beef Recipe

In order to cook a delicious roast of beef, we need the meat of a young animal (no older than 1.5 years). It has a bright red tint, good quality and special juiciness. If you pre-soak the beef in milk, vegetable sauce or vinegar, you can speed up the cooking process.

Ingredients:

  • 800 g of beef tenderloin;
  • 350 g of potatoes;
  • 80 g of bacon;
  • carrot;
  • 2 cloves of garlic;
  • 200 ml of beef broth;
  • onion;
  • 2 tbsp. tablespoons of flour;
  • 2 teaspoons dried parsley;
  • salt, pepper, sunflower oil.

Cooking method

  1. Cut the tenderloin into small slices, carrot slices, and onions and bacon need to be chopped.
  2. Heat oil in a pan. First, fry the bacon with onions for a couple of minutes, and then fry the meat until golden brown on the fat allocated by the bacon.
  3. Once the meat is browned, add slices of carrots, spices, garlic and dried parsley. Sprinkle everything with flour and return the bacon and onion to the meat.
  4. Mix, add the potatoes, pour in the broth, cover and simmer the roast for 40 minutes.

Cooking with potted chicken

Chicken with potatoes is an ordinary dish on our table, but always tasty and desirable. Appetizing roast chicken and potatoes with notes of oriental spices will be a good choice for a simple but tasty family dinner.

Ingredients:

  • 500 g chicken fillet;
  • 500 g of potatoes;
  • onion;
  • carrot;
  • 200 - 250 ml of broth;
  • salt and dry spices.

Cooking method:

  1. In order for the dish to be saturated and mouth-watering, you must first fry all the ingredients. Let's start with vegetables, which should first be chopped, and then browned in vegetable oil.
  2. We also cut the potatoes into cubes and fry them in a pan to a light crust.
  3. Poultry fillet mode with cubes and cook over high heat. The most important thing here is not to overexpose the meat so that it does not turn out to be dry.
  4. We take the pots and begin to lay out all the ingredients. It is better to put the chicken on top so that its juice can soak the vegetables.
  5. Add salt and other dry spices to the broth, fill them with meat and vegetables. We cover the pots and put in the oven preheated to 180 degrees for 40 minutes.

Slow Cooking Recipe

In Russia, roast was cooked in a Russian oven. The dish turned out to be incredibly tasty and healthy, because in the oven the products are not stewed and are not boiled, but languished. It is this method of processing the ingredients that allows them to retain most of their beneficial substances.

Today, the Russian stove has been replaced by an oven, in which modern housewives cook roast in pots or ducklings. But with the advent of the multicooker, it became possible to enjoy a real Russian stewed dish.

Roast in a slow cooker is difficult to spoil, all products in the finished form do not lose their taste, color, and most importantly, their benefits.

In order to prepare the dish in this way, we will need high-quality meat, as frozen and old will take longer to cook.

  1. Now we take the onion, cut it into half rings, carrot mode with cubes, and meat - in small pieces.
  2. Pour a little oil into the multicooker bowl, put the prepared ingredients and fry them in the “Baking” mode for 15 minutes.
  3. Add potatoes, spices, pour a little water or broth, set the “Stewing” mode for 1.5 - 2 hours.

With mushrooms

With the addition of mushrooms, the roast will turn out even more delicious and aromatic, especially if you use forest mushrooms. However, you can take the mushrooms familiar to our cuisine. With mushrooms, it is very simple to cook a light roast without meat or a full hearty dinner.

Ingredients:

  • 800 g of beef fillet;
  • 500 g of mushrooms;
  • carrot;
  • 1 kg of potatoes;
  • onion;
  • 200 g of cheese;
  • 150 ml cream;
  • 50 ml sour cream;
  • sunflower oil, spices, herbs.

Cooking method:

  1. In hot oil, we pass onions and carrots. Next, fry the mushrooms in the same oil.
  2. Cut the meat into slices and also fry until golden brown.
  3. We take the pots, spread the frying first, and then the potato layer. We sprinkle it with spices and grated cheese. Then mushrooms and meat follow.
  4. Mix sour cream with cream and pour the contents of the pots with the resulting sauce. Sprinkle everything with herbs and put in the oven. Tomim at a temperature of 180 degrees 1 hour.

How to cook with vegetables

To prepare a light, dietary, but tasty dish, you can consider the option of roast with vegetables. Such a dish can be prepared with the addition of bell pepper, carrots, zucchini and tomatoes, which will give it a special juiciness.

So that vegetables can maintain their beneficial properties, they should not be fried. Better just stew them with meat a little more than the prescribed time.

Ingredients:

  • 300 g of meat (beef, pork);
  • zucchini;
  • 2 tomatoes;
  • Bell pepper;
  • onion;
  • 2 cloves of garlic;
  • spices, herbs, sunflower oil.

Cooking method:

  1. We wash the meat, dry it and cut it into slices.
  2. In vegetable oil, lightly sauté the onion and fry the meat until golden brown.
  3. We take a deep container with a thick bottom, put the meat with onions, sliced ​​into thin strips of zucchini and sweet pepper. Add spices and chopped garlic, pour a glass of water and simmer the dish for 10 minutes.
  4. Now you can add finely chopped tomatoes and simmer the dish for 40 minutes. 5 minutes before cooking, it would be nice to add greens.

Homemade Turkey Roast

In many countries of the world they prefer to cook dishes from turkey. The meat of this bird is light, dietary and, unlike dry chicken, more tender and juicy.

Ingredients:

  • 800 g turkey fillet;
  • 500 g of potatoes;
  • carrot;
  • onion;
  • 7 - 8 cherry tomatoes;
  • 3 cloves of garlic;
  • 300 ml of broth;
  • salt, spices.

Cooking method:

  1. We wash the turkey fillet, dry it, remove all the veins and regime it in small pieces.
  2. In vegetable oil, fry the turkey to a beautiful crust. During frying, the meat will secrete juice, it is better to collect it in a separate container - so the meat will not boil, and the juice itself will still be useful to us.
  3. We chop onions and carrots, we pass the vegetables in the same oil, where we roasted the turkey.
  4. Cut the potatoes into large pieces.
  5. We take the pots, put the meat and spices in them, distribute the fried vegetables from above, then the whole potato and cherry. Fill everything with broth or plain water, put a clove of garlic, allspice and bay leaf.
  6. Cook the roast in the oven for 1.5 hours at a temperature of 180 degrees.

In tomato sauce

From ancient times roast was cooked only for honored guests. Today, such a dish can be seen on the table in almost every family. But if you want to surprise your guests with an original dish, then cook them a roast with meat and baby potatoes in tomato sauce.

Ingredients:

  • 800 g of pork neck;
  • baby potatoes;
  • carrot;
  • onion;
  • Bell pepper;
  • garlic;
  • tomato sauce;
  • salt, dry spices.

Cooking method:

  1. Pork, carrots, onions and bell pepper are cut into cubes. We cut baby potatoes in half, chop the garlic or pass through a press.
  2. In a hot pan for 2 minutes, fry the meat on both sides.
  3. Add chopped vegetables, spices and garlic to it, mix and fry for a few more minutes.
  4. Now you can add tomato sauce, 100 ml of boiled water and simmer the dish under the lid over low heat for 25 minutes. If the liquid evaporates and the roast begins to burn, then you can add some more water.

With meat and eggplant

In the fresh vegetable season, it is worth taking note of the recipe for cooking roast meat and eggplant.

Ingredients:

  • 250 g of pork;
  • 450 g of beef;
  • 1 kg of potatoes;
  • 500 g eggplant;
  • 3 tomatoes;
  • 2 sweet peppers;
  • onion;
  • 200 ml of broth;
  • 3 - 4 tbsp. tablespoons of tomato paste;
  • salt, pepper, basil, parsley.

Cooking method:

  1. Eggplant must first be cut into rings and sprinkled with salt.After 20 minutes, a bitter liquid will appear on them, which must be washed off with water. Now the vegetable can be slightly fried in sunflower oil.
  2. Pork and beef cut into pieces and fry them until golden brown.
  3. Cut the potatoes into slices, remove the peel from the tomatoes, and cut the flesh. We cut onions, herbs and bell pepper arbitrarily.
  4. We take the roasting pan and begin to lay out the ingredients in the following sequence: meat - onion - potato - pepper - greens - eggplant - tomatoes. Do not forget to add spices to taste.
  5. In the broth, we plant tomato paste and pour the roast in it. Simmer the dish on low heat for about an hour until the meat and potatoes are cooked.

You can cook homemade roast with different ingredients and spices, but most importantly, do not overdo it. Otherwise, it will lose its juiciness and texture, and such a dish must necessarily be tender, and in no case - like porridge.

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