Ingredients:

1. meat - 0.5 kg
2. potatoes - 1 kg
3. onions - 1 pc (large)
4. carrots - 1 pc (large)
5. sunflower oil - 1/3 cup
6. tomato sauce - 2 tablespoons
7. pepper
8. bay leaf

The exact history of the hot one can not determine. It is prepared in almost all countries. And the recipes are very diverse. But in general, there are still 2 nuances, it is inherent in the roast:

1. it's fried meat stewed in water
2. meat is salted at the very end, so that the juice is maximally preserved in meat.

We cook roast with potatoes. Meat (beef) is cut into large chunks and fried until half cooked in a pan. But the meat should be fried with a crust. Similarly, roasted beef and pots (). Crust does not allow the juice to "evaporate" from the meat.

In the cauldron, in which the stew will be stewed, put the finely chopped onion and carrots cut into strips. Fry vegetables until golden brown. Add tomato sauce (Krasnodar sauce will work very well) and fried meat. All stew for 5 minutes.

Potatoes clean and mode in large chunks. Add the potatoes to the meat. Add ½ liter of boiled SUPERCISED water and simmer it all until the potatoes are completely cooked.

5 minutes before the roast is ready, add bay leaf and pepper.

This is one of the options of roast with potatoes. If you have your own interesting recipes - write and share them on the pages of the site “Tastier at Home”.

Roast at home in a slow cooker

Roast fairly simple dish with its satiety and taste, which is easily obtained in a slow cooker. If the slow cooker has such cooking modes as “quenching” and “languishing”, then using your 2nd meat will learn incredibly juicy due to cooking in its own juice. If there is no such mode, the roast is cooked in the “quenching” mode.

Products for roast in a slow cooker:

1. pork pulp - 900 grams,
2. vegetable oil - 2 tablespoons,
3. onion - 1-2 scht medium,
4. potatoes - 6-9 pieces;
5. carrots - 1 pc,
6. bulgarian sweet pepper - 1 pc,
7. garlic - 1 clove.
8. tomato paste (optional) - 1-2 tablespoons,
9. salt and spices - to taste.

On a slow cooker, set the mode “frying” or “baking” and fry chopped onion and carrot in vegetable oil. When they are slightly fried, add the sliced ​​meat. Meat should stick (to the crust). Last add sweet peppers and potatoes. Vegetables cook for another 2-3 minutes together.

When the roasting is over:

• we salt
• add spices,
• add tomato paste.

Now set the mode "extinguishing" for 1 hour. After 1 hour, if it is not sufficiently prepared for your taste, put on another 1 hour. Or you can immediately put on the “languor” for 2 hours, so that the roast is like from the oven.

The slow cooker allows you to cook roast without water due to the juice of vegetables. But if in doubt or see that “dry” you can add quite a bit of water.

In our country, a very popular hot dish is roast. His housewives cook often enough, each according to their own recipe. Meat is processed differently, and its variety can be anything. You can add different vegetables, spices. We will present you a recipe for roast with potatoes and beef, which is considered the classic version of cooking.

The history of roast with potatoes and beef

How exactly and under what circumstances a recipe for roast with potatoes and beef was developed, history is silent. However, it is known that for the first time it was served as a festive meal for the wedding of Tsar Alexei Mikhailovich and Natalia Naryshkina. It is about the events taking place in the XVII century. At the wedding of gentlemen attended by many guests from faraway abroad. All of them were delighted with the dish they were served. Since then it has been considered for a very long time that roast is a dish that has a noble title.

The peasants could not afford to try the roast with beef, the meat was a very expensive treat. Instead, they used mushrooms. Now there is nothing supernatural in this dish, everyone knows its recipe. However, it is also worth noting that there are a lot of variations in cooking technologies for roasts. Each country has its own secret, which is used by cooks. We will present you a traditional step-by-step recipe for roast with beef and potatoes.

Step-by-step recipe for roast with potatoes and beef

Products that will be needed to prepare this dish:

• 300 g of beef;
• 5 large potatoes;
• 2 tbsp. butter;
• 1 onion (it is best to use white onions);
• carrots with garlic - 1 pc;
• 1 tbsp. sour cream;
• dill - a bunch (you can use other herbs instead of it);
• salt and pepper to taste (other spices are also acceptable).

The process of cooking potato roast and beef:

1. First you need to peel and wash the potatoes. It should be cut into cubes and fry in a pan.
2. Add chopped onion to the potatoes during frying.
3. Fry the diced beef in a separate pan. Each piece should get a beautiful golden color. The meat should be immediately seasoned with salt and pepper to your taste.
4. Put in a pot in which you will bake a dish, meat with potatoes. Add at the same stage garlic and carrots, which must be cut in any way you want. As a rule, these vegetables are cut into slices so that their taste is felt in the juice, which gives off the meat, being prepared in its own juice.
5. Preheat oven to 200 °, bake roast for half an hour. 10 minutes before cooking, fill the roast with sour cream and chopped greens.

Served dish necessarily hot. As an extra snack, you can serve sauerkraut, pickled cucumbers with tomatoes or a salad of fresh vegetables without a fatty sauce, because the roast is quite rich and high-calorie. The dish is best cooked for lunch, as the body at this time it will be better absorbed.

You can experiment with the dish. Many, instead of sour cream, add cheese, which melts, saturates the meat and potatoes with its taste and aroma.

   Calorie:   Not specified
   Time for preparing:   Not specified

  I really like to cook such a dish - roast beef with potatoes. Recipe with photos step by step will tell today about how to do it at home. First, it is very tasty and satisfying, and secondly, the absolutely simple cooking process allows you to make it for dinner and to please your family with a hot, appetizing dish. There are a few more points that tip the scales when choosing a menu in favor of this particular dish, of course, this is my subjective opinion, and for another hostess cooking roast will cause a different reaction. But I got used to the fact that I cook only what I like, and for myself I establish certain conventions.
  So, for example, in my opinion, quite a convenient dish, because we are both preparing a base and a side dish. And when there is not so much time to work on another dish separately, you will agree that the roast option is very attractive.
For roasts, I take any meat, but I prefer beef or veal. This is purely my choice, and in principle you can take the meat that you see fit. I fry the meat in a frying pan with spices, then add shredded onions, sliced ​​fruits of tomatoes, and a little later diced potatoes.
  Interestingly, the dish is stewed in a pan in its own juice, stewing in its flavors. Then it turns out so tasty that without an additional portion, no one gets up from the table.
  The recipe is designed for 4 servings.

Ingredients:
- meat (beef, veal) - 500 g,
- turnip - 1-2 pcs.,
- ripe fruits of tomatoes - 2 pcs.,
- potatoes (tubers) - 5-6 pcs.,
- fruits of pepper (black, fragrant) - 6-7 pieces,
- sauce (adjika, ketchup) - 1 tsp,
- seasonings (hops-suneli) - 1 tsp.
  - finely ground salt, sea or stone - 2 tsp.

Recipe with photos step by step:

  We clean the fresh meat from the veins and films, cut off the fat and rinse well with cold water. Then dry with a towel and cut into small pieces.




  In a preheated pan, pour in the oil and put the meat, fry it on medium heat for about 8-10 minutes. It is important to stir it constantly, so that it is evenly roasted on all sides.
  Add spices and salt at the end.




  Peel the onions from the husk, rinse with cold water and cut into half rings.




  Add it to the meat and simmer under the lid for another 10 minutes.






  Cut the tomatoes into cubes.




  And add to the meat and onions.




  Add with spices - peppercorns and laurel leaf.




  We continue to stew the dish for another 10 minutes, but for now we are engaged in potatoes.
  Peel the potato tubers, rinse and cut into neat cubes.
  We take out bay leaves from the pan and lay the potatoes, lightly add, mix and, if necessary, add a little liquid.






  Stew now roast until cooked for about half an hour.
  Add a teaspoon of ketchup or adjika at the end and mix.




  Serving hot, you can sprinkle with greens on top or open a jar of fragrant, and a delicious dinner is ready.
  Enjoy your meal!




  Old Town Les

Greetings! It takes time fresh salads, cold soups and barbecue in the fresh air. Now I want something warm, hearty, home-style simple. So let's cook a fragrant beef roast with potatoes.

Usually we make roast on the weekend, because it is practical, fast and on Monday you don’t have to bother with cooking. And they cook this hot dish in all countries of the world and sincerely consider it their national food. And the secret of roast in simplicity and availability, because all that is needed for cooking is potatoes, meat and fire!

Prunes and beef are the perfect combination that makes roast extraordinary. A well-boiled potato gives the dish a special tenderness. It will take only 15 minutes after the potatoes with meat will be in the oven, and you will feel this magical aroma.

• Beef -700 gr .;
• Large potatoes - 10 pcs .;
• Prunes - 250 g .;
• Carrots -200 gr .;
• 2 medium bulbs;
• Sunflower oil;
• Black pepper, rosemary, salt.

To pieces of beef were soft and juicy, it is better to use the breast or ribs. And now how to cook roast.

1. Pitted prunes must be soaked beforehand, for which purpose we pour it with warm water and let it stand for 40-60 minutes. Meanwhile, we are engaged in meat.
2. Meat should be well thawed (better fresh). It needs to be cut quite large and put in a hot frying pan. Chunks of beef are fried in vegetable oil until golden brown appears.
3. Prepare the vegetables. Cut the carrots into strips and the onion into half rings. Potatoes are peeled and mode on 8 parts.
4. When the meat has come, add onions with carrots, prunes, a little water or broth and simmer another 12-15 minutes. At the very end, add salt and spices.
5. Put potatoes in pots, on a baking sheet or in a cast-iron pot, add meat with vegetables and prunes on top, add some water (approximately to the middle of the tank), cover with a lid or foil and send to the oven.

Now the most difficult thing is waiting! The dish is prepared 1-1.5 hours at 180 C.

Traditionally homemade stews are stewed on the stove. But the beef is cooked for a long time, and the potatoes have time to boil soft, because of which the dish is more like soup. If you use the slow cooker, all products will not cook, but will languish, which will allow you to get a beautiful, healthy and tasty roast.

• 5 kg. beef;
• 1 kg. potatoes;
• Large carrot;
• Onions - 1 large;
• Cream - 50 ml .;
• Spices as desired, salt.

Meat is not cut into large pieces, set the "baking" mode on the slow cooker and fry the beef until crusted. Then add the finely chopped onion, large grated carrots and small cubes of potatoes to the meat. Sprinkle with salt, spices, pour cream. Roast should prepare 1 h. 20 min. in the "Quenching" mode.

This roast should be cooked in portions - in pots. Each will have a slice of meat, mouth-watering mushrooms, a vegetable mix and a delicate cream sauce. This method of cooking will help the dish bake well and preserve the mushroom flavor.

• Beef - 800 gr .;
• Potatoes - 12 pcs .;
• Average carrot;
• Oyster mushrooms - 700 gr .;
• Bulb onion - 2-3 bulbs;
• Cream - 200 gr .;
• Fleshy Bulgarian pepper;
• Salt, Lavrushka, black pepper;
• Roasting oil.

Here is a proven recipe - step by step and affordable.

1. We put on the fire two pans: we will roast meat and mushrooms.
2. For this recipe for roast beef is cut large, so that in each pot was one juicy piece.
3. Mushrooms are divided into 4-5 parts and cooked over low heat.
4. When a brownish crust forms on the meat, add chopped vegetables to the pan: carrots, onions, peppers. Salt and pepper. Add half a glass of water and extinguish for about 15 minutes.
5. Peel the potatoes, cut them in not thick slices.
6. Now fill the pots: put beef at the bottom, frame it with potatoes, then mushrooms and vegetables.
7. Cream we part a glass of boiled water, we salt and add in each pot (to the middle).
8. Cover the pots with foil and bake at 180-190 ° C for 1-2 hours.

The rapid pace of modern life makes us do everything quickly. How often are you ready to devote 2-3 hours of your time to one dish? I think it is very rare. But with roast everything is different. You only need to fry the meat, and then it is prepared by itself. By adding mushrooms or prunes, you can add a special savory note and make the usual roast unusually tasty.

Enjoy your meal! See you soon, friends!

Try it - it's delicious too:

And in conclusion (this is becoming a good tradition) video about cooking roasts at home.

Step 1: Prepare the ingredients.

To begin with, we wash fresh beef tenderloin under trickles of cold running water, dry it with paper kitchen towels, spread it on a cutting board and use a sharp kitchen knife to remove film, veins and small bones that very often remain on the wooden house. Then chop the meat in small portions in size from 2 to 3 centimeters.

After that, using a clean knife, peel the onions with potatoes, and sweet lettuce peppers rid of the stem and giblets from the seeds. All vegetables thoroughly rinsed, dried, in turn, sent to a chopping board and continue to prepare. Chop potatoes into cubes, slices or slices of arbitrary shape about 3–3.5 centimeters in size, although if you like steamed dishes, you can be smaller. Throw it in a bowl with cold running water and leave it there until use, so as not to darken.

Onions with peppercorn cubes, straws, half rings or quarters 1 cm thick, distribute these cuts into separate bowls, spread the rest of the necessary products on the tabletop and proceed to the next step.

Step 2: cook roast beef with potatoes.

Put a deep frying pan or cauldron on medium heat and pour in a couple of tablespoons of vegetable oil. After a few minutes, we put the pieces of beef into a well-heated fat and fry them until all the moisture has evaporated, it will take about 5–7 minutes, for which this ingredient will change color from bright maroon-red to gray. As soon as the liquid disappears, add the remaining butter to the meat and cook it around 10 minutes  up to a light blush, constantly loosening wooden or silicone kitchen spatula.

Then add to it onions and fry until the transparency of the vegetable 3-4 minutes.

Then we drop sweet lettuce peppers, we keep everything on the stove still 2-3 minutes.

After that, season the cooking dish with black pepper, paprika and salt.

Fill the meat with vegetables with a glass of purified water, send them tomato paste and mix.

Then we reduce the fire to the honey level by the smallest and middle ones, cover the fragrant mixture with a lid and simmer it for 20 minutesperiodically loosening.

After the right time, the moisture will evaporate by about half. Add another 1/2 cup of purified water to the cauldron and drop the chopped potatoes into it.

Cooking roast in a covered form still 20 minutes. Then put in it a leaf of laurel, hop-suneli and continue to extinguish 10–12 minutes.

And now the time has come, the potatoes are slightly boiled soft, the meat has become tender, the liquid in which everything has been boiled has acquired a slightly thick consistency, now we turn off the stove and let the appetizing dish brew at least 7–10 minutes.

After that, lay out the roast portions on plates and offer the household to try the resulting culinary masterpiece!

Step 3: Serve the roast beef with potatoes.

Roast beef with potatoes served hot as a main course for lunch or breakfast. Before serving, they give it a little brew, then distribute it into portions, decorate it with fresh chopped fresh dill, parsley, cilantro, basil or green onion and put it on the table. Salad, pickles, marinades, as well as sour cream or homemade cream can supplement this delicious. Cook with love and enjoy!
Enjoy your meal!

The set of spices specified in the recipe ideally emphasizes the taste of all the ingredients, but it is not essential, use any spices, as well as dried herbs that are seasoned with vegetable or meat dishes, for example, all types of ground pepper, thyme, cumin, turmeric and others;

Very often, along with onions, carrots are added to the meat and they are prepared together for the allotted time, and then the other ingredients are added in turn;

Fresh tomatoes are a great alternative to tomato paste, but before that they should be blanched in boiling water for 60 seconds, cooled, peeled from vegetables and chopped into a blender to make puree or simply chopped. Also, fresh tomatoes should be added to the roast 10–15 minutes before the end of cooking, and if desired, you can send a little fresh greens and a couple of garlic cloves squeezed through a press to the cauldron;

Very often for cooking they use not vegetable, but animal rendered fats.