Real roast. What is roast, cooking features, composition and reviews. Homemade roast pork

To the question of what a roast is, every housewife has her own answer. Professional chefs can also tell you many recipes. But if for someone this name is associated with pieces of meat in a thick gravy, then another will authoritatively state that the recipe does not involve cutting a whole steak and the meat should be cooked whole. Fortunately, such a diversity of opinions does not cause controversy, but it opens up a huge field for creativity for culinary lovers.

What kind of food is this with so many faces? The history of roast goes back hundreds of years, and many nations claim the right to be called the author. If you like not only to eat delicious food, but also to work magic on the stove yourself, our article will tell you a lot of interesting things about this delicacy and help you find answers to all your questions.

Food without a homeland

It would be more correct to say that roast has many homelands. Its recipe is extremely simple, and therefore it is not at all surprising that many chefs of past centuries came up with this method of processing meat and vegetables.

Officially, roast does not belong to any national cuisine. But similar recipes, which combine tender fried and then steamed meat, vegetables, spices and thick sauce, are prepared in all corners of the Earth. When traveling to Hungary, you will probably try goulash on your first day. Hospitable Turks will certainly offer the traveler yakhnia. While vacationing in Georgia, everyone will want to eat chanakhi. The Tatars treat guests to their legendary azu, the British - aromatic stew, and the Bulgarians - gyuvech.

To be honest, any of these and many others can be considered hot.

Ancient history

In modern Russian cuisine, it is generally accepted that the three essential ingredients of a roast are meat, potatoes and onions. Many people add carrots to this list. It is worth noting that potatoes appeared in Rus' not so long ago, and they did not become widespread immediately. This means that it could not have been in ancient recipes. In the old days, meat was fried in hemp or linseed oil and then stewed in the oven.

Mentions of this dish in historical documents will help shed light on the question of what a roast is. For example, it is known for certain that at the wedding feast of Tsar Alexander Mikhailovich and Princess Naryshkina, guests were treated to roast meat. Since the 17th century, this dish was included in the menu of most royal feasts. Moreover, it could be served both at the beginning of the meal and after soup (cabbage soup, solyanka, fish soup).

Special decree of the king

Anyone who is truly in love with cooking is probably concerned not only with adherence to the cooking technology and serving, but also with the history of the dishes. In the case of roasts, an interesting fact is worth mentioning.

One day this dish was served to the table of the English King Charles II. Having tasted the first spoon, the monarch jumped up, put a sword on the plate and proclaimed that from now on this delicacy had a noble title. No other titled modern dish is known.

Roast in Russian cuisine

In Rus', this treat was so widespread that many researchers propose to consider it originally Russian. The root "heat" refers to the method of preparation. Thanks to high temperatures and long stewing times, the meat was tender and soft.

When discussing what a roast is, technologists note that beef Stroganoff can be considered one of the recipe options. It is noteworthy that there is no “correct” cut of meat: any pieces are acceptable, from very small to huge. In the second case, the meat is cut immediately before serving.

Modern chefs of Russian cuisine also know what roast is and how to cook it. Whether you decide to dine at an expensive restaurant, a roadside tavern, or a student canteen, you will certainly find this dish on the menu. Restaurants of Russian cuisine in other countries also offer roast meat to their guests.

"The Third Ingredient"

To be fair, it is worth noting that overseas this dish is not considered exclusively Russian. For example, let's remember the story of one dinner, when three people, chilled from bad weather and adversity, met around a pot of roast.

The reader who is familiar with the wonderful world of O’Henry has probably already realized that we are talking about a good story full of happy accidents, “The Third Ingredient.” The fired saleswoman Hattie had some beef brisket, the unfortunate artist Cecilia had a couple of potatoes, and the young millionaire with a cold had a raw onion, which he intended to use to treat his illness. We won’t retell the plot, because the novella is definitely worth reading. Let's just say that cooking a roast brought together the lost lovers and their good fairy, who played an important role in the happy reunion.

Three destinies intricately intertwined on that damp evening, just as the tastes of meat, potatoes and onions intertwine in a bubbling pot.

Modern cooking methods

So, having figured out what a roast is, it’s time to learn how to cook it. To begin with, let us once again emphasize the variety of methods. There were quite a few of them in former times, but today the circle has expanded even more. Many housewives rightly believe that the best roast can be cooked in a slow cooker. But it also turns out great on the stove or in the oven. And if you have a duck pot or cauldron, be sure to give preference to this particular dish.

In home recipes, as in past centuries, beef, pork, and chicken often appear. As for vegetables, you can add not only potatoes and onions to the roast, but also carrots, bell peppers, young zucchini, and tomatoes. Vegetarians use mushrooms instead of animal products, and their version of the food is in no way inferior to meat.

Professional chefs combine lamb with mint and fennel, beef with rosemary and lovage, chicken and duck are flavored with garlic and marjoram.

The recipe for roast potatoes in pots is considered festive; in many families it is prepared before the arrival of dear guests. Maybe this is the recipe that is missing in your cookbook?

Roast in pots

Cut 500 g of chicken breast as you like and fry over high heat for several minutes. In the remaining fat, heat the potatoes (500 g), onions (150 g) and mushrooms (200 g). Place the ingredients in the pots in any order: mixed or in layers. Pour a little broth or water into each.

Place the roast and potatoes in an oven preheated to 200°C for an hour and a half. At the end of cooking, turn off the heat, add 2 tablespoons of cream, mayonnaise or sour cream to each pot and let the roast sit in the oven for a little longer. Before serving, sprinkle the dish with chopped parsley.

You can supplement and diversify the composition of home-style roast recipes with any seasonal vegetables, olives, and cheese. The dish looks especially impressive when it uses unleavened dough rather than clay pot lids.

Roast is a rather ancient dish, and not a single cuisine in the world can attribute its authorship to itself, because... A similar dish existed simultaneously in many countries, but it had its own version of preparation. For example, in Russia it is customary that roast is meat or poultry, most often cooked in one piece over an open fire or in an oven, i.e. surrounded on all sides by heat, hence its name. In other countries, this dish was prepared a little differently - first the meat was fried, and then brought to readiness - stewed or baked in some kind of sauce. Moreover, the meat could be cooked in one piece, or cut into pieces. It was sometimes marinated beforehand.

One way or another, today home-style roast is fried pieces of meat or poultry stewed in water, broth, sauce or sour cream along with herbs, seasonings and other vegetables. Moreover, preliminary frying of the products takes place on the stove in a frying pan, and further baking or stewing takes place in the oven or oven. Home-style roast can be cooked in pots, a cauldron, a thick-walled saucepan or a deep frying pan. Its ingredients, in addition to meat, may include potatoes, onions, mushrooms, tomatoes, carrots, herbs, various sauces and seasonings. Home-style roast is a hot dish that is consumed immediately after cooking; it is not customary to reheat it and cook it for future use. Therefore, it is advisable to calculate the amount of products so that they are enough for only one preparation.

Homemade roast - food preparation

Preparing food for the dish consists of cutting individual ingredients - mushrooms, meat, potatoes, carrots, onions and frying them one by one in oil. Next, they are placed in layers in a heat-resistant dish, filled with broth or water, to which mayonnaise, soy sauce or sour cream can be added, and baked in the oven.

Homemade roast - the best recipes

Recipe 1: Homemade roast with mushrooms

This is a chic and very tasty dish of meat and mushrooms, baked on a baking sheet in milk sauce with a delicious cheese crust. It can be served on the holiday table as a hot dish. For a homemade dinner, the proportions can be reduced so as not to leave the roast “for tomorrow.”

Ingredients: 1 kg of meat, 0.5 fresh or 300g canned champignons, 6 potatoes, 2 onions, 2-3 tablespoons. sour cream, 2 tomatoes, vegetable oil for frying, 100g cheese. Sauce: 75g each of flour and butter, a liter of milk, salt, a pinch of nutmeg.

Cooking method

Cut the meat into small pieces, salt and pepper them and fry over high heat to form a crust. Transfer it to a baking sheet.

Fry the potatoes, cut into cubes, in oil until almost done.

Fry the diced onion, add mushrooms cut into slices, and at the very end - sour cream and simmer slightly. Place the mushrooms on a baking sheet on top of the meat, and place the potatoes on top.

For the milk sauce, melt the butter in a frying pan, mix it with flour until smooth, and while stirring, pour in the milk little by little. Add salt and nutmeg, stir. Spread the sauce over the potato layer and sprinkle with shredded cheese. Decorate with tomato slices and bake for fifteen minutes at 180C.

Recipe 2: Homemade roast in a pot

Very often, when mentioning roast, an association appears with a clay pot in which it is baked. Therefore, it is simply impossible to miss such a recipe. Moreover, serving a dish in a pot gives dinner a touch of pomp and mystery: firstly, it looks unusual and beautiful on the table, and secondly, when you see the pot, curiosity flares up, and you want to quickly look under the lid. The dish consists of ordinary products - meat and potatoes, which are baked under a cheese crust and decorated with slices of pickled cucumber and sour cream with herbs. It turns out to be homemade and very tasty. It is about this dish that I would like to say: everything ingenious is simple!

Ingredients: 0.5 kg of pork (neck, goulash), 1 carrot and onion, 5 potatoes, 2 pickles, 200 g of cheese, sour cream, mayonnaise, herbs, salt, pepper, vegetable oil.

Cooking method

Cut the pork into medium pieces and throw into boiling water. Boil until half cooked. During cooking, add salt and pepper. Don't pour too much water, let the broth turn out rich, it will come in handy later.

Place the pieces of meat into pots. Top with coarsely grated carrots. Next is the onion, chopped into half rings. Place the last layer of potatoes, cut into medium cubes. Pour meat broth into each pot. It should lightly cover the potatoes. If necessary, add salt and pepper. Bake for half an hour (220C). Then take out the pots, sprinkle with shredded cheese and put 1-2 tablespoons of mayonnaise in each. Bake for another fifteen minutes. The roast is ready. Add a spoonful of sour cream to each serving, add a few slices of cucumber, sprinkle with chopped herbs and serve.

Recipe 3: Homemade beef roast

Roast beef will leave few people indifferent - and with its taste it will pamper you and feed you to your fill. The meat is pre-marinated in wine, then fried and stewed. This cooking option has one feature - it is not baked, but cooked on the stove.

Ingredients: 0.5 kg of beef pulp, a large onion, 8-10 potatoes, one carrot, 2-3 cloves of garlic, 0.5 liters of dry white wine, hot pepper in a pod or powder, salt, bay leaf, black pepper, vegetable oil for frying , parsley (greens), turmeric.

Cooking method

Cut the meat into large slices across the grain.

Prepare the marinade. Add onion half rings, hot pepper and salt to the wine. Place the meat in it and leave for a couple of hours.

Remove the onion from the marinade and fry in oil. Add coarsely grated carrots to it, continuing frying.

Remove pieces of meat from the marinade, squeeze lightly and fry with onions and carrots for about five minutes. Pour in the remaining marinade liquid, add a pinch of turmeric, bay leaf, salt and simmer for about twenty minutes.

Then put the potatoes cut into medium cubes, add broth or water so that it covers the potatoes and simmer over low heat for another twenty minutes. At the very end of the stew, add chopped parsley and garlic, simmer for two to three minutes. Turn off the heat, let the roast sit for a while and serve.

— For roast meat, you should not use fresh meat, because... It will become tough when fried. It is enough to get by with the meat of a young animal.

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.

Well, a very tasty roast can be cooked on the stove. Of course, it is better to use a cauldron for these purposes, preferably a cast iron one. But many housewives make excellent home-style roast in a pan. In this case, it is advisable to use a thick-walled pan. The roast meat turns out so tender and so tasty! Just lick your fingers!

Ingredients:

800 g;
1 kg ;
1 medium carrot;
2 small onions;
70 g tomato paste;
2 cloves of garlic;
half a bunch of parsley;
2 bay leaves;
1 tbsp. flour (optional);
a little oil for frying;
salt, pepper to taste;
3-4 glasses of hot boiled water.

Homemade Pork and Potato Roast Recipe

1. Wash the pork pulp and dry it with a paper towel. Cut into small cubes with a side of about 2 cm.

2. Pour 1-2 tbsp into a cauldron or saucepan. vegetable oil and heat thoroughly. Carefully transfer the pieces of pork into the cauldron. If meat is immersed in a cold pan with oil, it may burn, and then the whole roast will burn. Therefore, the pan or cauldron must be well heated beforehand. Fry the pork over medium heat for 3-4 minutes, stirring, avoiding burning.

3. Peel the onions and carrots and cut them into quarter rings (a ring into 4 pieces).

4. Add to the cauldron with pork and fry over medium heat until the onion is transparent, stirring occasionally.

5. Salt and pepper everything, add 2 bay leaves and tomato paste.

6. Stir and pour prepared hot boiled water so that it completely covers the meat. Cover with a lid and leave to simmer over low heat for 20 minutes.

7. Meanwhile, peel the potatoes, wash them and cut them into small cubes.

8. Immerse the potatoes in the roast and add enough water to cover the potatoes. Leave to simmer over low heat until the potatoes are soft (you don’t have to cover the lid so that the roast doesn’t get all dirty).

9. Wash and chop the parsley. Peel and pass the garlic through a garlic press.

10. Add to the cauldron. The perfect roast is one in which the potatoes are soft but not mushy. And the roast itself comes with gravy and juice from meat and vegetables. To thicken this juice a little, add 1 tbsp. flour. You may end up with a thicker roast; a lot depends on the type of potato and how quickly the water evaporates. In this case, there is no need to add flour. Mix everything, then cover with a lid and turn off the heat. Let it brew for 15 minutes.

There you go the most delicious homemade roast! 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 skills 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 add a little sour cream or its mixture with tomato sauce or paste along with water or broth.

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