Any hostess, having prepared roast meat and potatoes, not only can cook and feed their own family nourishingly and tastyly, but also to shine with the skill of a real chef and surprise guests with their original recipes and just those who like to eat tasty.
Roast was cooked from ancient times, but previously the main component of this dish was a large and solid piece of meat, which was roasted on an open fire, in connection with which such an appetizing and aromatic dish and got its name - roast.
After the time, the dish was transformed and new ingredients such as onions, carrots, potatoes, mushrooms and other products were added to it. But the main and important ingredient of roast still left meat, lean, but fresh and high quality.
Roast with meat and potatoes - general principles of cooking
• In the roast, you can use the meat whole piece, or cut into portions.
• The use of pork is a classic way of cooking roast, although any other type of meat is also very well combined with additional components of this dish.
• Roast most often involves the initial roasting of ingredients on an open fire, gas or electric stove in a skillet, and further roasting or stewing the food in the oven.
• Before cooking, meat can be marinated or used fresh.
• Additional ingredients necessary for cooking roasts, such as onions, carrots, potatoes, mushrooms and other ingredients, are recommended to be roasted alternately in butter in a frying pan, and afterwards they are advised to stew them in broth or using any other sauce in the oven.
Recipes and certain nuances of cooking roast with meat and potatoes
Recipe 1. Roast with meat and potatoes (supplemented with mushrooms and milk sauce)
Ingredients (basic): • Meat - 1 kg.
• Mushrooms (canned champignons) - 500 gr.
• Potatoes - 6 pcs.
• Onions - 2 pcs.
• Sour cream - 100 ml.
• Tomatoes - 2 pcs.
• Cheese - 100 gr.
• Butter (lean).
Ingredients for the sauce:
• Flour - 100 gr.
• Salt, nutmeg.
Meat should be cut into small pieces, roll them in salt and pepper - fry in butter in a frying pan until golden brown and put on a baking sheet.
Next, you need to peel the potatoes, cut it in a bar and fry in butter almost until tender.
Then chopped finely onions, then the mushrooms added to it need to be fried and putting sour cream to begin extinguishing the products.
After it is necessary to put the mushrooms on a baking sheet on top of the meat, and then spread them evenly on potatoes.
In order to prepare the milk sauce, you need to mix the melted butter with flour until smooth and making it difficult to gradually add milk. Then the resulting sauce must be salted, put nutmeg in it and mix again.
Pour the sauce over the top of the potato layer, sprinkle grated cheese on it, spread out the tomato mugs and remove the baking sheet prepared in this way with the ingredients in the oven, heated to 180 degrees for 20 minutes.
Recipe 2. Roast with meat and potatoes (in a pot)
• Pork - 500 gr.
• Potatoes - 5 pcs.
• Cucumbers (salted) - 2 pcs.
• Cheese - 200 gr.
• Sour cream.
• Greens, salt, pepper.
• Butter (lean).
Pork should be cut into medium pieces and immersed in boiling water to boil it until half ready.
During cooking, meat and broth should be salted and pepper.
Spread the pieces of pork into prepared pots, spread carrots over the top, then lay the onion shredded with rings and cover all layers with diced potatoes.
Next, all the components need to pour broth and, if necessary, salt and pepper the dish again. Bake this dish should be in the oven, heated to 220 degrees for 30 minutes. After this time, the pots need to get out of the oven, the ingredients on top to season with mayonnaise and grated cheese. Bake this dish for another 15 minutes.
Serve with roast with sour cream and greens.
Recipe 3. Roast meat and potatoes (using beef)
• Beef (pulp) - 500 gr.
• Potatoes - 10 pcs.
• Garlic - 3 teeth.
• Wine (white, dry) - 0.5 l.
• Hot pepper, turmeric.
• Salt, pepper, lavrushka.
• Butter (lean).
To prepare the marinade in wine, add chopped onion, hot pepper and salt. And leave the meat to marinate for two hours.
Then, when the meat is ready, pickle the onions from the marinade and fry it in oil, report the carrot to it and continue the cooking process.
Next, pickled meat must be added to the onions and carrots and fry all the ingredients together for another 5-10 minutes.
Then pour all the ingredients in the marinade, adding turmeric, lavrushka, salt, pepper and simmer for another 15 minutes.
Then add potatoes, cut into small cubes to the prepared products, add broth and stew everything for 15 minutes.
A few minutes before the readiness to roast meat and potatoes, add greens and garlic.
And then put out the fire and give, thus, brew the food.
Recipe 4. Roast meat and potatoes (cooked in a slow cooker)
• Pork - 1 kg.
• Oil - 60 ml.
• Bulb (large).
• Potatoes 7 pcs.
• Perchik (Bulgarian).
• Clove of garlic.
• Tomato paste (for an amateur).
• Salt, spices - on the fan.
Set the multicooker to baking mode. Next, you need to lay out the peeled and chopped onions and carrots in a multicooker bowl, fry them a little and add the sliced meat to them. Meat should be fried until golden brown.
Then to the preparing components you need to add the Bulgarian pepper and potatoes cut into medium cubes. Thus, all products fry together a few more minutes. At the end of the frying all the ingredients need to salt and pepper and add the spices to them.
After a slow cooker, set the extinguishing mode for one hour and prepare the food until it is fully prepared (if necessary, you can add time for cooking).
Important! Vegetables in a slow cooker, and even more hot, it is better to cook in their own juice, but if you want, you can add a little water to the dish.
Recipe 5. Roast meat and potatoes (in a baked pot)
• Flour - 0.5 kg.
• Sour cream - 250 ml.
• Mayonnaise - 120 ml.
• Pork (boneless) - 350 gr.
• Onion, carrot.
• Potatoes - 4 tubers.
• Frozen beans.
• Pepper, salt.
• Spices and seasonings.
Knead dough but soft dough from the components intended for mixing the dough. Next, the dough must be closed with cellophane and half a hour in the refrigerator.
Meat should be cut into medium pieces and fry in a pan until it has a golden crust. Then the meat should be sprinkled with plenty of greens, salt, pour water and leave to stew under the lid.
Onions, carrots and garlic need to chop. From the meat, pour the broth into the available bowl. Add butter, salt, pepper, paprika, spices to taste, as well as vegetables to the meat and fry for 10 minutes. Then add another tomato to the components and fry for about 5 minutes.
Remove the dough from the refrigerator and divide it into three parts. From one part roll out a circle, and from the second draw up the bumpers for the future pot (you can use the mold for the cake).
Chop the potatoes and put them on the bottom of the pot, then pour them with a layer of sour cream and sprinkle with frozen beans.
Then lay roasted meat with vegetables on top of the products.
From the rest of the dough, you need to roll out a circle and cover the pot filled with products by pinching it along the edges. Lubricate the surface of the pot with egg yolk or milk, and pour a broth through the hole inside.
Initially, bake such roast meat and potatoes in a pot should be in a preheated oven to 180 degrees for an hour. Then you need to get a pot from the oven and pour the remaining broth into it. Next, the temperature in the oven must be reduced to 150 degrees and continue baking until the dish is completely cooked.
Then you need to remove the pot from the oven, cut off the top and all the components from it, stir such an appetizing dish, sprinkle with fresh greens, and serve the dish to the table.
Recipe 6. Beef Roast with Potatoes (at home)
• Beef tenderloin - 500 gr.
• Bulb (large).
• Tomato (large).
• Potatoes - 5 pcs.
• Lavrushka, pepper (peas).
• Black pepper, salt, spices.
Beef tenderloin must be washed under water, dried and cut into medium-sized pieces, which then need to be rolled in salt and pepper, sprinkled with adzhika, hops-suneli and hands mix.
Next, fry meat in hot oil for 10 minutes, and then add peeled and chopped onions to it. Next you need to extinguish the products without a lid on low heat, a few more minutes.
Tomatoes need to pour over boiling water, peel them off and cut to add to the existing roasting. There should also be added lavrushka and black pepper (peas) and continue quenching for another 10 minutes.
After that, you need to take the whole order from the dish, and add the finely chopped potatoes to the fried ingredients. Then all the ingredients need to be salted, mixed and then stew for about half an hour.
The dish will become even more savory, if you add sauerkraut to it before serving.
Recipe 7. Roast meat with potatoes (classic version)
• Pork - 800 gr.
• Potatoes - 1.200 kg.
• Tomatoes - 0.5 kg.
• Tooth of garlic.
• Lavrushka, greens.
• Salt, pepper.
Meat should be washed and cut into small pieces. Next, peel the carrots and grate it in a separate bowl.
After the meat you need to fry in fat, and after ten minutes add grated carrots and continue cooking, sometimes stirring the available components. After you need to chop the onion, chop the tomatoes and add to the roast. Then all the ingredients must be salted, pepper, add herbs and simmer on.
Then the potatoes need to be cleaned, washed, cut into small cubes and put on the bottom of the saucepan. Put meat and carrots on top of potatoes, potato cubes again, then roast again.
Next, pour all the water and put the cook. Some time before cooking, add laurelle, celery, garlic and cook the dish for another 10 minutes.
Roast meat and potatoes with a great sauce is ready.
Delicious roast meat with potatoes - useful tips and little tricks
• For cooking roast meat with potatoes, it is recommended to use young meat but not as unpaired.
• For cooking more tender roasts, it is better to use a neck (pork).
• To prepare the marinade for meat, you can use dry white wine or lemon.
• If the roast will be cooked in pots, they should be soaked in warm water in advance, which will fill the pores of the pot, which will allow the ingredients to preserve juiciness and aroma.
• When making roast from meat and potatoes in the oven, professionals and experienced chefs recommend putting meat into the form first, and finally leaving the potatoes, for the preservation of the taste and juiciness of the products.