Roast is a traditional and, perhaps, one of the most popular dishes of Russian cuisine. In ancient times, it was cooked in a Russian oven, which gave it a special charm, since the products in the oven are not cooked or stewed, but simmer at a not too high temperature. Stewing is the main culinary method of processing products. Therefore, stewed dishes are so healthy and tasty - due to the low cooking temperature they retain most of the nutrients.

The Russian stove in modern kitchens was replaced by an oven. Roast in it was cooked in pots and ducklings. It was delicious, but still a little lacked a certain charm of a real Russian stove ... With the advent of an overseas miracle in our kitchens called a slow cooker, anyone can now enjoy real Russian dishes, because in a slow cooker you get the real stewed dishes, just surprisingly! And, of course, the roast in the slow cooker comes out just perfect.

A roast in a slow cooker is a dish that is generally difficult to spoil. Well, except that retouch or overcook. In a slow cooker this will never happen. The products in the finished dish do not lose their color and taste, are not digested, even if you are late, and the dish lasted for a long time in the multicooker under the “Heating” mode. Roast in a slow cooker is much more useful than cooked on a stove, since the minimum amount of oil is used for frying products, and if you decide to do without frying at all, it will almost not affect the taste and appearance.

So, let's start cooking roast in a slow cooker. Roast meat is better to choose high-quality, as old, sinewy or frozen meat will be cooked much longer. If you decide to fry vegetables before cooking, chop the onions in half rings, carrots in small cubes, and meat in small slices, cubes or cubes, put the products in a multicooker bowl, add a little oil (vegetable, cream or ghee) and fry in the “Baking” mode for 20 minutes, stirring. Then put the remaining products in the bowl and install it in the case by turning counterclockwise. Set the "Extinguishing" mode to 1.5-2 hours. If there is no such mode in your multicooker model, cook in the “Soup” mode. That's all! A hearty, aromatic, bright dish is ready.

Today we share with you recipes for roast in a slow cooker. These are not only classic recipes, but also their modern variations. As always, you will have plenty to choose from.

Ingredients:
  600 g of young beef or veal,
  800 g of potatoes
  1 large onion,
  2 medium carrots,
  40-50 g butter or ghee,
  3-5 cloves of garlic,
  1 tsp (without slide) salt,
  ⅓ tsp ground black pepper
  ½ tsp ground paprika
  2 tbsp chopped greens
  Bay leaf.

Cooking:
   Turn on the “Baking” or “Frying” mode and melt the butter in the multicooker bowl. Cut the onions into large half rings, put in a bowl and fry for 10 minutes, stirring. Cut the meat into small pieces and put on the onion. Stir and fry for another 20 minutes, stirring. Meanwhile, peel the potatoes, cut into large pieces and put in a bowl, sprinkle with herbs, add the carrots, cut into large pieces, salt, pepper, add finely chopped garlic and pour in water or broth so that the liquid covers the food. Close the lid and set the Extinguishing mode to 1-1.5 hours. A few minutes before the end of the regime, add bay leaf to the multicooker bowl.

Ingredients:
  500 g of pork
  400 g of champignons
  10 potatoes,
  2-3 cloves of garlic,
  1 sweet red pepper
  150 g of green canned peas,
  3 bay leaves,
  salt, pepper, spices, herbs - to taste.

Cooking:
Cut meat, onions, carrots, sweet peppers and potatoes into cubes, chop the garlic, cut the mushrooms into slices. Pour a little vegetable oil into the bottom of the multicooker bowl and fry the meat in the “Baking” mode for 10 minutes until golden brown. Add the garlic, fry a little with the meat, then put the pepper and carrots, mix and fry for 5-7 minutes. Add mushrooms last. Mix well, fry for 5 minutes and turn off the mode. Add potatoes, peas (it is possible with liquid from a jar), salt, pepper, add spices and seasonings to taste, close the lid and set the “Stewing” mode for 1-1.5 hours.

  Ingredients:
  500 g of meat
  500 g of mushrooms
  1 kg of potatoes
  1 onion,
  100 ml sour cream
  100 ml cream
  200 ml of water
  salt, spices, ground pepper, bay leaf - to taste,
  vegetable oil - for frying.

Cooking:
   In the “Baking” mode, fry pieces of meat in vegetable oil for 20 minutes, then add mushrooms and fry in the same mode for another 15-20 minutes. Add potatoes diced in large cubes, salt, pepper, add spices and seasonings to taste, pour a mixture of sour cream, cream and water. Continue cooking on baking for 50 minutes, stirring occasionally. Serve sprinkled with herbs.

Ingredients:
  500 g of meat
  500 g of mushrooms
  1 kg of potatoes
  1 onion,
  1 carrot
  1 sweet red pepper
  2 stack mixtures of sour cream, cream and water,
  salt, black pepper, vegetable oil, herbs - to taste.

Cooking:
  Cut meat into cubes, mushrooms into slices, potatoes into large pieces or cubes, onions and carrots into small cubes. Put all the products except the potatoes in the multicooker bowl and fry in the “Baking” mode for 20 minutes. Then add the potatoes, salt and pepper, pour a mixture of sour cream, cream and water, set the mode "Stew" for 2 hours.

  Ingredients:
  1 kg of pork
  2 onions,
  2 carrots
  4-5 potatoes,
  3 tomatoes
  1 bell pepper
  150 ml sour cream
  200 g of hard cheese

Cooking:
  Cut the meat into small pieces and fry in a small amount of vegetable oil in the “Baking” mode for 20 minutes. Cut onions, carrots, sweet peppers and potatoes into cubes, tomatoes into slices. Put the onions on the meat, carrots on top of it, then lay a layer of potatoes, sprinkled with spices, then tomatoes and bell peppers. Season each layer with salt and pepper. Pour so much water so that it only covers the vegetables, pour sour cream and sprinkle with grated cheese on a coarse grater. Set the “Baking” mode for 30 minutes, then the “Extinguishing” mode for 1 hour.

Ingredients:
  500 g of mushrooms
  1 kg of potatoes
  450-500 g of meat,
  1 onion,
  1 carrot
  2 multi-glasses of water,
bay leaves, salt, pepper, herbs - to taste,
  vegetable oil - for frying.

Cooking:
  Cut all products into medium sized slices. Pour the vegetable oil into the multicooker bowl, set the “Baking” mode for 65 minutes. Fry the meat for 20 minutes, then add mushrooms, carrots, onions and potatoes, pour hot water and close the lid. Stir the dish a couple of times during cooking. Serve with greens.

Ingredients:
  1 kg of lamb,
  1 kg of potatoes
  1 large onion,
  1-2 carrots,
  salt, black pepper, rosemary, basil - to taste.

Cooking:
  Cut the lamb into pieces together with the bones and fry in the “Baking” mode for 20-25 minutes until golden. Put in the bowl of the multicooker the remaining products, cut into large pieces, salt, pepper, pour 1 stack. water and set the "Extinguishing" mode for 2 hours.

Ingredients:
  800 g lamb on the bone,
  1 large onion,
  5-6 potatoes,
  2-3 celery stalks,
  200 g of green beans
  2-3 cloves of garlic,
  1 tbsp cooking oil for frying,

  Sauce:
  2 tbsp butter
  2 tbsp starch
  100 ml of water
  50 ml of red wine,
  50 ml of milk.

Cooking:
  In the “Baking” mode, melt the butter and fry the pieces of meat, stirring. Add the chopped beans, potatoes, onion, sliced \u200b\u200bin half rings, salt, pepper and add enough water so that it only covers the products. Set the "Stewing" mode to 1.5-2 hours, depending on the rigidity of the meat. Toward the end of cooking, melt the butter in a separate saucepan, add starch, fry a little, stirring, and pour in a mixture of water, wine and milk with constant stirring. Pour the sauce into the multicooker bowl, add spices and chopped garlic and then simmer for another 10 minutes.

Ingredients:
  4-5 chicken legs,
  1 kg of potatoes
  1 onion,
  2 carrots
  5-6 cloves of garlic,
  50 ml of vegetable oil,
  salt, pepper, herbs - to taste.

Cooking:
  Cut the washed chicken legs into pieces, leaving the bones. Dice the onion, grate the carrots on a coarse grater. Fry the chicken in the “Baking” mode for 10-15 minutes, adding vegetable oil to the bowl, then put the onions, carrots and fry for another 5-7 minutes, stirring. Add the potatoes, chopped into large cubes, salt and pepper, pour hot water so that it slightly covers the food, and set the mode "Stewing" for 1-1.5 hours. After the end of the regimen, add herbs, spices and chopped garlic and let stand for another 10-15 minutes on the “Heating” mode.

Ingredients:
  1 medium chicken
  3-4 bulbs,
  3-4 tomatoes
  500 g of potatoes
  vegetable oil, salt, black pepper \u003d to taste.

Cooking:
Cut the chicken into portions, salt and fry in the “Baking” mode until golden brown. Add onions in half rings and chopped tomatoes, fry for 5-7 minutes, then put the potatoes, chopped into large pieces, pour hot water so that it covers the food, and set the “Stewing” mode for 1-1.5 hours. Serve sprinkled with black pepper and herbs.

Ingredients:
  1 chicken breast with skin,
  3-4 potatoes,
  1 carrot
  1 onion,
  100 g of champignons,
  2 tbsp oily sour cream,
  salt, black pepper, curry seasoning, herbs - to taste.

Cooking:
  Fry the chicken breast slices in a multicooker bowl on the Baking mode for 10-15 minutes, then add the mushrooms and cook for another 10 minutes. Add the onions and carrots, fry for 10 minutes, then add the potatoes, salt, pepper and pour hot water. mixed with sour cream, and set the mode "Extinguishing" for 1.5 hours. 5 minutes before the end of the regime, put bay leaf in the bowl of the multicooker. Sprinkle with herbs when serving.

  Ingredients:
  1 chicken breast
  1 onion,
  5-6 potatoes,
  1 carrot
  100 g of mushrooms
  1 eggplant
  3-4 cloves of garlic,
  1 bay leaf
  salt, black pepper, spices to taste.

Cooking:
  Cut the eggplant in half, salt and put under the press for 30 minutes. Then rinse and cut into cubes. Cut the chicken into cubes, onions into half rings, potatoes into slices, carrots into small cubes. Large mushrooms cut into slices, small - in half. Combine all the ingredients in a multicooker bowl, add the garlic, sliced, a little vegetable oil and close the lid. Set the Extinguishing mode to 2 hours. Before the end of the regime, put a bay leaf in the bowl. Serve with greens, after removing the bay leaf.

  Ingredients:
  400 g of young beef,
  5-6 potatoes,
  5-7 pitted prunes,
  1 onion,
  1 carrot
  3-4 cloves of garlic,
  1 tbsp tomato paste
  salt, black pepper - to taste.

Cooking:
  Cut the meat into small pieces and fry in the “Baking” mode until golden. Put chopped onions, carrots and potatoes for the meat, add tomato paste, salt and spices, put the washed prunes, mix and set the “Stewing” mode for 1.5 hours. Serve sprinkled with herbs and freshly ground pepper.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Time: 90 minutes

Servings: 6-8

Difficulty: 3 out of 5

The secret to cooking classic roast chicken and potato in a slow cooker

Once the word "roast" really meant fried meat. In modern cooking, fries most often mean a stew recipe with potatoes in a broth.

As a meat component, not only pork, beef, lamb, but also poultry is used. Sometimes mushrooms and vegetables are added to the dish. Each national cuisine offers its own, original roast recipe. The ingredients in it vary, only the potato remains unchanged.

The consistency of this dish is such that it can be attributed to both the first and second courses. I, like any decent housewife, have my own, time-tested and home-eaters recipe for roast.

It can be called almost classic, but instead of pork or beef, chicken meat is present in it. Roast chicken in a slow cooker will not take you much time to prepare and will not burden your wallet very much. And family members will gladly eat it and ask for supplements.

If you have all of the above, go directly to the preparation of the dish.

Step 1

Let's take a bird first. Her legs should be completely thawed, cleaned of the yellow skins remaining in some places, washed and dried with a napkin.

If there is, for example, in the hips, a lot of fat - cut it off, we do not need extra calories. Cut the ham into the bone into 2 parts, thus making the legs and thighs.

Rub pepper and a little salt into pieces. Leave the meat in a cup to marinate.

Step 2

We turn to the preparation of vegetables. Wash potatoes and carrots, peel all vegetables. Carrots can be chopped with large holes of a grater or shredder, or can be cut with a knife in the form of straws. Onions also need to be chopped lightly.

Do not cut the potato yet, otherwise it will quickly darken and give the dish a gray color.

Step 3

Pour the oil into the bowl of the multicooker and turn on the oven to the “frying” mode. If you forgot to program such a mode in your slow cooker, use the “baking”, “rice”, “porridge” programs. When the oil has become hot, put the onion, let it fry.

Your task is sometimes to mix it.

Step 4

Follow onions with carrots. It also needs to be slightly stewed along with the onion.

Step 5

Now put chicken pieces on top of the vegetables.

Add 1 cup of broth or water. Mix. We switch the multicooker to the "stewing" mode and give it 20 minutes to warm up the chicken legs in the broth.

Step 6

While the meat is cooked, cut the potatoes into large pieces. Do not grind, otherwise the vegetable will boil during cooking and the roast will have a puree consistency.

But this should not be. Sliced \u200b\u200bpotatoes can be slightly salted and, adding a spoonful of vegetable oil to a bowl, mix. This technique will not allow the potatoes to boil.

Step 7

Open the lid of the stove, cover the chicken with chopped potatoes on top. Add the remaining liquid, put a leaf of laurel and gently mix layers of potatoes and chicken. Continue stewing the roast for 30-40 minutes.

At the end of the multicooker’s time, you need to try whether the potatoes are cooked. If there is not enough time allotted, add the required number of minutes and add food. But do not retouch!

Let the vegetable be slightly undercooked, later he will have the opportunity to "get" in the slow cooker with spices to the desired condition.

Step 8

While the roast with chicken in the multicooker is being stewed, we will deal with the procedures that complete the preparation of the dish. Dill, parsley should be washed and cut.

Garlic must be peeled and chopped. Ideally, it should be finely chopped on a board with a knife. If you are lazy to do this - use a grater with small holes.

Do not push garlic through the so-called garlic squeezer. As a result of such grinding, whole pieces of garlic that did not pass through the grate, but simply squeezed out to the side of the press, can get into the dish.

Now you can mix a little red and black pepper, a pinch of turmeric and mix them with garlic.

Step 9

When the potatoes are cooked, the recipe suggests seasoning our fries. Pour the garlic and spices into the bowl, very gently, using a spoon with holes, slightly mix the layers in the dish.

Sprinkle with chopped greens on top, close the crock-pot with a lid and let it sit for 10 minutes. Do not boil food after adding garlic, this will give the dish an undesirable aftertaste.

After the procedures done, you can serve the roast to the table and enjoy its amazing aroma and wonderful taste!

See another version of this dish in the video below:

Hello! Today I will talk about how to cook a delicious roast chicken with potatoes in a slow cooker. Roast is a completely independent dish for a family lunch or dinner. From chicken with potatoes this dish is not too fat, but at the same time nutritious and satisfying.

For roast chicken carcass must be chopped into small pieces. You can also buy a meat set consisting only of drumsticks, thighs or breast. And for the meat to cook quickly, you need to use broiler chicken meat. Homemade chicken will cook a little longer so that the meat softens well. Prepared meat can be marinated in spices for about 15 minutes.

At the very beginning, you need to fry onions with carrots. Then you need to add the prepared chicken. It is recommended to cook the meat with the addition of a small amount of water in the "Stewing" or "Baking" program. After this, potatoes are added, and the products are stewed for about half an hour. But greens are recommended to be poured at the end of cooking, when the slow cooker has switched to the option "Heating". The roast with chicken is served hot to the table, so you can sprinkle with grated cheese on top.

Chicken Roast Ingredients

1. Chicken - 600 g.
2. Potato - 400 g.
3. Onions - 1 pc.
4. Carrots - 1 pc.
5. Vegetable oil - 2 tbsp.
6. Seasoning for meat - ½ tsp.
7. Drinking water - 1 tbsp.
8. Bay leaf - 1 pc.
9. Greens to taste.
10. Salt to taste.

How to cook a delicious roast chicken with potatoes in a slow cooker

Remove the husk from the onion with a knife. Rinse the head with water and chop finely. Choose the program "Frying", heat the vegetable oil and fry the onions for 4 minutes.

Grated peeled carrots with coarse straws. Pour into onion, mix and fry for 2 minutes.


  Remove the skin from pieces of meat. Put the chicken in a plate, add salt and seasoning, mix.


  Put chicken on fried onions with carrots. Add water, turn on the “Extinguishing” program for 30 minutes.


  Peel potatoes, cut into cubes or small slices. Pour potatoes with vegetable oil, pour salt and spices, mix.


  Pour potatoes into a slow cooker, add bay leaf. Activate the Extinguishing program for another 30 minutes.


  After the signal, pour finely chopped greens. Close the lid and leave for 10 minutes.


  Serve roast chicken and potatoes. This is the main dish, so you can additionally prepare a salad of carrots, tomatoes or cucumbers. Enjoy your meal!

Servings: 5
Cooking time: 1 hour

Recipe Description

Roast is a traditional and probably the most popular dish of Slavic cuisine. Once a very, very long time ago, this dish was cooked in a Russian oven. A special charm and taste of the dish was given by the fact that in the oven the products are not cooked or stewed, but languished at a low temperature, while preserving all their useful substances.

Over time, the oven replaced the oven. Roast in it is cooked in pots or in ducklings. The taste of roast cooked in the oven is slightly different and differs from the taste of this dish cooked in the oven. There is nothing to be done about it - stoves are not provided in modern homes :).

But, you can always cook the roast, which will be no worse than the one prepared by our grandmothers, because we have a slow cooker! Roast chicken in a slow cooker is prepared very conveniently, quickly and in taste almost does not differ from classic roast.

In addition, it turns out it is much more useful, cooked on the stove. It is almost impossible to spoil it, as you can’t retouch or overcook the dish in this miracle pan.

You can take any meat for roast, I chose chicken. So, I’m sharing with you a recipe on how to cook roast in a slow cooker.

To cook roast chicken in a slow cooker you need:

• Chicken meat - 500 gr.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Potato - 1 kg.;
• Tomato paste - 1 tbsp. l .;
• Salt, pepper, spices - to taste;
• Cooking oil - 2 tbsp. l

Cooking in steps:

  Let's start cooking with meat: wash it and cut it into small pieces of arbitrary shape.

  Peel the carrots and onions and finely chop.

  We turn to potatoes: for this dish, it is better to choose not large tubers of the same size. We peel them, rinse well, remove the eyes.
We cut each tuber into 4 parts.

  Turn on the multicooker in the "Extinguishing" mode for 1 hour, pour oil and spread the meat.
Fry it for about 10 minutes with the lid closed, but with the valve open.

  Add onions, carrots and tomato paste.
  Mix well and cook for another 10 minutes.

  Next, we send potatoes to the multicooker and fill everything with water or broth so that the liquid completely covers the vegetables with meat.
Do not forget to salt.
  Now close the lid and valve - put the slow cooker in pressure cooker mode.
  We cook the remaining time before the sound signal. After the pressure drops, open the cartoon and add spices or black pepper.

One of the oldest dishes of Russian cuisine is considered roast. This tender meat stewed with vegetables, it was customary to cook in the oven. The products, languishing for a long time at a low temperature, turned out to be so soft that they literally melted in the mouth. A similar method of preparation allowed to preserve a large number of useful substances in the ingredients. In addition, unlike frying in a pan, stewing in the oven made it possible to use a very small amount of oil, and therefore such food was not too greasy and quite useful. Fortunately, modern multicookers with many different programs allow you to cook roast as tasty and wholesome as our ancestors. We will devote this article to recipes of roast in the Polaris slow cooker.

The tender meat of a young calf is so useful that it can be given even to small children. And if you use such an ingredient in cooking roast, then be sure that the meat will turn out to be unusually soft and tasty. Veal soaked with the tastes of vegetables and aromas of spices will be appreciated by your whole family. The list of necessary ingredients for this dish is described below:

• veal - 1 kg;
• butter - 50 g;
• potatoes - 1 kg;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• black pepper and ground paprika - to taste;
• salt to taste;
• garlic - 4 cloves;
• bay leaf - 2 pcs.;
• dill, parsley, green onions - 1 bunch.

The process of cooking roast in the multicooker Polaris consists of the following actions:

1. Prepare all products in advance. Cut the washed meat into medium-sized pieces, peel the vegetables. Chop the onions in half rings, cut the carrots into slices, and potatoes into cubes. Crush the garlic with a knife and chop finely. Rinse and chop greens.
2. Put butter in a multivariable saucepan and turn on the "Frying" mode. When the oil has melted, immerse in it half the onion rings and passer until soft, this will take about 10 minutes.
3. Then add the veal to the container and fry the food for another 15 minutes, stirring occasionally.
4. The next step, put the carrots and potatoes in a bowl, pour salt and spices. Add garlic and bay leaf to the dish, and then pour in hot water. The fluid in the form should completely cover the ingredients.
5. Activate the “Extinguishing” program and cook the roast in the multicooker Polaris for 1.5 hours.
6. When the signal announces that the mode has ended, open the lid and sprinkle the dish with chopped greens. Stir the roast, close the lid and let it brew for another 15 minutes, during which time the greens will give up their fresh spicy aroma.

Roast veal in the Polaris slow cooker is a complete independent dish. He doesn’t need a side dish, just put hot juicy meat in plates and treat your family. Good appetite.

Roast with mushrooms in the Polaris slow cooker

This dish is prepared in a gentle creamy sauce, which gives the roast an excellent taste and smell. Roast with mushrooms in the Polaris slow cooker is made from such products:

• pork - 0.5 kg;
• potatoes - 6-8 tubers;
• sour cream - 0.5 cups;
• champignons - 400 g;
• cream - 0.5 cups;
• onion - 2 heads;
• water - 1 cup;
• sunflower oil - 3 tbsp .;
• salt, seasoning.

Method for cooking roast in the Polaris multicooker:

1. Wash the mushrooms and cut them into thin slices. Free the onions from the husks and chop them in half rings. Chopped peeled potatoes.
2. Wash the meat, cut into pieces. Put the pork in the bowl of the appliance and pour over the vegetable oil. Turn on the Baking program and fry the fillet in oil for 20 minutes.
3. Put mushrooms, onions and potatoes to the meat. Stir the ingredients.
4. Pour cream, water and sour cream into a container. Add salt and spices. Mix the ingredients well again, close the lid, turn on the "Extinguishing" mode.
5. Cook the roast in the multicooker Polaris for 1 hour.

When serving the dish, decorate it with greens. Enjoy your meal.

Stew in a slow cooker Polaris, stewed with prunes

Prunes go well with meat. It gives the meat dishes a slightly sweet aftertaste and an indescribable aroma of haze. Roast with prunes in the Polaris slow cooker will turn out to be appetizing, tender, juicy and very tasty. Pay attention to the ingredients that you will need for this dish:

• beef - 0.5 kg;
• potatoes - 1 kg;
• onion - 1 head;
• carrots - 1 pc.;
• prunes - 100 g;
• tomato paste - 2 tbsp .;
• vegetable oil - 3 tbsp;
• garlic - 3 cloves;
• black pepper, thyme, salt.

We describe the process of cooking roast in the multicooker Polaris by points:

1. Peel the potato tubers, scrape the carrots with a knife, and peel the onion. Cut the vegetables into medium sized cubes.
2. Pour prunes with warm water for 20 minutes. Then drain the liquid and cut the plums into quarters. Chopped peeled garlic.
3. Wash the meat and cut into pieces. Heat vegetable oil in a multi-cooker by setting the “Frying” mode on the panel.
4. Immerse beef slices in oil and fry them for 15 minutes.
5. Then put in the bowl all the other ingredients: onions, carrots, potatoes, garlic, salt and spices. Add chopped prunes.
6. Dissolve the tomato paste in water, and pour the mass into a container with food. Add hot boiled water so that it covers the ingredients completely.
7. Put the Extinguishing program on the panel and set the timer for 1.5 hours.
8. Cook the roast in the Polaris slow cooker for the indicated time.

If desired, chopped parsley greens can be added to the dish at the end of cooking. The roast in the Polaris multicooker is ready, enjoy the taste. Enjoy your meal.

Hare roast in the multicooker Polaris

Hare roast in a multicooker Polaris has a delicate taste and a delicious aroma. The sauce, prepared on the basis of dry white wine, gives a special piquancy to the dish. Indulge yourself with an original dish, instead of preparing traditional beef and pork, cook a delicious hare. For such a dish you will need the following:

• rabbit carcass - 1 pc.;
• sour cream - 100 g;
• water - 100 g;
• butter - 100 g;
• bacon - 150 g;
• salt.

To make the sauce you will need:

• broth - 50 g;
• dry white wine - 100 g;
• butter - 50 g;
• flour - 1 tbsp

Cooking roast in the Polaris slow cooker in stages:

1. Wash the rabbit carcass under the tap, pat dry with napkins and divide into parts. Cut the bacon into cubes.
2. Put a piece of butter in the form of a multicooker, turn on the appliance and start the “Frying” program. Put the pieces of the rabbit in the heated oil, salt the meat and fry on all sides until golden brown, this will take about 20 minutes.
3. Add the bacon to the bowl, add sour cream and water, add more salt, if necessary. Put the equipment into the "Extinguishing" mode and cook the roast in the multicooker Polaris for 1 hour. Open the lid periodically and mix the dish.
4. In a separate metal bowl, mix the wine and the broth. Add flour and salt to the liquid, place the container on the stove. Bring the mixture to a boil over low heat and cook until thickened. Then put a piece of butter in the sauce, turn off the burner.
5. Transfer the finished rabbit to a large dish and pour the sauce.

The rabbit roast in the Polaris multicooker is ready. Enjoy your meal.

Forcemeat roast in the Polaris slow cooker

It turns out that the main ingredient for the roast may not be a whole piece of meat, but minced meat. At the same time, the dish will not lose its taste at all. We offer you a method of cooking roast with minced meat in the Polaris slow cooker. The peculiarity of this recipe also lies in the fact that we add string beans to it. So, the list of necessary ingredients in front of you:

• pork or ground beef - 400 g;
• water - 100 ml;
• onion - 2 heads;
• green beans - 300 g;
• carrot - 2 pcs.;
• garlic - 2 cloves;
• apple vinegar - 1 tablespoon;
• sunflower oil - 3 tbsp .;
• black pepper, salt.

Stages of cooking roast in the multicooker Polaris:

1. Peel and rinse the garlic, onions, and carrots. Chop the onions and carrots into cubes, and let the garlic pass through the press.
2. Pour the sunflower oil into the multicooker saucepan, select the item “Frying” among the programs, put onions with carrots in a bowl and fry them for 10 minutes.
3. Add minced meat to the onion, pour a few tablespoons of water and mix, so that the minced meat does not come in lumps.
4. Fry the minced meat with vegetables for another 15 minutes, then dip the beans and garlic into the bowl. Pour water and apple cider vinegar. Salt the dish to taste, add pepper, mix the ingredients with a spatula.
5. Activate the "Extinguishing" mode and cook the roast in the multicooker Polaris for 30 minutes.

This dish is perfect with a side dish of rice or potatoes. Serve the roast hot on the table, you can optionally sprinkle it with herbs.

Roast Spanish in the multicooker Polaris

This recipe is noticeably different from the usual Russian dishes for us. You will not find potatoes and carrots in it, but in this recipe there are such ingredients as olives, wine, orange juice, sweet pepper. Cook the roast in Spanish in the Polaris slow cooker and believe me, you will definitely like the result of the efforts. You will need the following products:

• pork - 0.5 kg;
• sweet pepper - 2 pods;
• green olives - 1 can;
• champignon mushrooms - 200 g;
• onion - 1 head;
• orange juice - 100 ml;
• dry white wine - 50 ml;
• wine vinegar - 1 tbsp;
• butter - 50 g;
• olive oil - 2 tbsp .;
• garlic - 3 cloves;
• salt.

We describe in detail the process of cooking roast in the Polaris multicooker:

1. First prepare all the necessary ingredients. Wash and dice the meat, finely chop the garlic. Peeled peppers cut into rings or strips, onion also crumble in half rings. Grind the washed mushrooms with plates.
2. Melt a piece of butter in a multi-cooker by placing the “Fry” program on the device panel. Put sliced \u200b\u200bpork and garlic in butter. Fry food for 10 minutes. Turn off the multicooker for a while.
3. Immerse the onion half rings in a bowl, distributing it in an even layer. On top of the onions lay sweet pepper, and the next layer - mushrooms. Sprinkle the dish with green olives on top.
4. Mix orange juice with wine, olive oil and vinegar. Add a sufficient amount of salt to the mass and pour the ingredients with the obtained liquid in the bowl of the device.
5. Turn on the “Baking” program on the device’s panel, close the lid and cook the roast in the multicooker Polaris for 1 hour.

Chicken Roast with Eggplant in the Polaris Slow Cooker

In this roast, tender poultry meat and aromatic summer vegetables are very successfully combined. Chicken roast in the multicooker Polaris is easy to prepare, for a start, pay attention to the list of ingredients:

• chicken fillet - 1 kg;
• carrot - 1 pc.;
• eggplant - 1 pc.;

1. It is best to prepare the necessary ingredients in advance. Peel all the vegetables and cut them into medium-sized cubes. Wash the chicken fillet and chop it into cubes.
2. Pour vegetable oil into a multi-cooker. Turn on the device and activate the “Fry” option. Put onion with carrots in oil, fry them for 10 minutes.
3. The next step is to add potatoes to the bowl. Continue frying for another 15 minutes.
4. Then immerse meat, zucchini, eggplant, pepper and cabbage in a container. Salt the dish to your taste.
5. Turn on the “Stew” program and cook the roast in the multicooker Polaris for 1 hour.

After the end of the program, you will receive a tasty, juicy and aromatic dish, for which you do not even need to specially prepare a side dish. Arrange the roast in plates, sprinkle with herbs and serve to the dining table.

Roast hunting in the slow cooker Polaris

An alternative to meat roasting can be a fish dish. In this recipe we used mackerel. The list of necessary products for preparing such a roast in a multicooker Polaris is very small, it consists of the following ingredients:

Hunting roast in the slow cooker Polaris is prepared as follows:

1. Separate the fish fillet from the spine and select all the bones from the pulp. Cut the mackerel into large pieces, rub them with salt and spices.
2. Turn on the multicooker, set the "Baking" mode. Grind the fat and put in the mold. Close the lid and drain the fat from the fat.
3. Peel the onion, cut it into half rings. Immerse the onion in the form of a multicooker and fry it with the fat.
4. Then put the pieces of fish in the form, add the chopped garlic, pour a glass of water.
5. Cook the roast hunting in the Multicooker Polaris for 40 minutes in the same mode.

Roast in the slow cooker Polaris. Video