Roast recipe with beef, potatoes and vegetables. Home-style roast with beef and potatoes

In ancient times, when there was no slow cooker or oven, roast meat and potatoes were cooked exclusively in ovens, using the simmering method and with a small set of ingredients. Since then, the dish has been transformed and has become even tastier. People have come up with many different ways its preparations. Onions, cabbage, carrots and even mushrooms began to be added to it, but one thing remained unchanged - meat and potatoes, which are the fundamental ingredients of the generally accepted roast.

Required Ingredients To prepare roast meat and potatoes:
• 500 g beef,
• 800 g potatoes,
• 2 onions,
• 1 carrot,
• 2 ripe tomatoes or 2 tbsp. spoons of tomato paste,
• 2-3 cloves of garlic,
• 4 tbsp. spoons vegetable oil,
• Parsley,
• Salt and black ground pepper.

Food lovers, those who have tried roast meat and potatoes will appreciate the taste homemade food. For a skilled housewife, preparing such a dish is not difficult; one might even say it is very simple and economical. In a short period of time, you can quickly fry a few ingredients or feed your family lunch at an inexpensive price.

Homemade beef and potato roast

Heat the oil in a cauldron or thick-walled pan, first fry the pieces of meat in it for 5 minutes, not cut too finely.

As soon as the beef is covered with a golden brown crust, add the onion, chopped into small cubes.

Add the chopped carrots, stir and cook over moderately low heat with the lid slightly ajar until the vegetables soften.

After about 10 minutes, pour boiling water into the cauldron so that the liquid comes out slightly and covers the ingredients being prepared. Stir and bring to a boil.

Add tomato paste, A better tomatoes, chopped garlic, salt and pepper to taste. Stir the contents of the cauldron, reduce the heat, cover with a lid and continue cooking on a slow simmer for 30 minutes, until the potatoes are ready.

Using the same principle, you can prepare a delicious roast from any type of meat, including chicken. There are a lot of options for preparing everyone's favorite dish. Homemade roast is prepared from vegetables, cabbage, zucchini, stewed in a frying pan and baked in the oven. Moreover, the process can be fully automated and make your work easier with the help of a kitchen assistant.

Like many dishes, a roast in a slow cooker turns out just perfect, in it the food does not lose its appearance and retains its taste and useful qualities. Meat cannot be spoiled in a slow cooker, and potatoes are not quickly digested in it.

I cook it very often, I really love and respect this dish. I respect it for its simplicity, for its satiety, for the fact that it always helps out a lot on those days when every penny counts. After all, even from the very a small piece You can cook roast meat for a whole family (and more than once!), as long as there are potatoes. And, no matter what they say about separate meals, there is nothing tastier than potatoes with meat, I’m sure all men will agree with this, and they already know a lot about real food!

Everyone in my family loves roast, not just the men. I'm preparing it different ways, it all depends on who it is for. Today I have a more masculine version for you - with beef.

How to cook roast beef with potatoes

We will need:

• 600 grams of beef
• 1.5 kg potatoes
• 2 large heads onions
• 1 large carrot
• canned chopped tomatoes – 340 grams
• salt, ground black pepper, granulated sugar - to taste
• hot boiled water- approximately
• vegetable oil for frying
• fresh herbs
• Bay leaf
• black peppercorns

Preparation:

1. I cut up beef with pleasure, I miss it. I was lucky with meat today, I really like it, it’s not veal, but it’s not quite old either. For a roast, it doesn’t matter how you cut it, across the grain or lengthwise, the main thing is that the pieces are the same size and have only one flesh.
2. Now I’ll prepare the rest of the products. I cut the onion into large half rings. In circles - carrots.
3. In a bowl with cold water I'll peel the potatoes.
4. Decide on its quantity yourself; it all depends on the volume of the frying pan or other utensils in which you will cook. Then, this is not important. After all, some people like a lot of meat, while others find it more profitable to use more potatoes. For 600 grams of beef I got about one and a half kilograms of potatoes, if you want, stick to this proportion.
5. I throw the prepared meat into a well-heated frying pan with vegetable oil and fry it until golden brown crust over high heat.
6. Then I turn down the heat and close the roasting pan with a lid.
7. I simmer it over medium heat (180 degrees) for about forty minutes, stirring constantly. When all the liquid has evaporated, salt and pepper the meat, add a little more vegetable oil and only after that add the chopped onion.
8. As soon as the onion is slightly browned, I’ll add carrots to it, it’s more fun together.
9. Indeed, beef doesn’t seem so boring anymore!
10. For taste, and, of course, for beauty, I always use tomatoes. They can be fresh, they can be canned, it can even be tomato paste or tomato juice. But today the cut ones will be used canned tomatoes. I empty the whole jar.
11. I stir and leave the meat and vegetables to simmer for another half hour, until almost completely cooked.
12. It is at this time that you need to finally decide on salt and sugar. If you have fresh tomatoes or sour tomato paste, for example, then you need to add granulated sugar taste. Everything is fine with me, since it is these canned tomatoes that make my meat ideal in taste.
13. While the meat is stewing, I cut the potatoes into small equal cubes and fry them in a separate frying pan in vegetable oil until half cooked.
14. I don’t always do this, it all depends on the type of potato. In my case, potatoes are very tasty, but at the same time very unique, you always have to adapt to them. It boils quickly, sometimes remaining raw inside. This one must be fried first, otherwise it will turn out to be porridge instead of roast. The roast is almost ready, I taste the meat.
15. If everything is satisfactory, I add potatoes to it (I also add some salt when frying) and stir.
16. When I see that potatoes and meat have been found mutual language, I pour boiling water over them.
17. Its quantity also depends on your preferences. Some people like their roast cooler, others - more liquid state, the main thing is not to overfill the water. It’s even better to use broth (meat or vegetable) rather than boiling water from a kettle, but this is ideal.
18. Now I'm trying last time to taste. If necessary, I add salt or sweeten it. I add chopped fresh herbs (dill, parsley), bay leaf, maybe black peppercorns, stir one last time, close the frying pan with a lid and turn off the heat. Let the roast sit on the stove for a little longer until it simmers.

That's the whole recipe for a simple and inexpensive dish, which is always tasty, satisfying and will feed your whole family (and maybe even your friends!) with love.

Homemade roast

Homemade roast is universal dish. It can always be prepared both on weekdays and for the holiday table. Available set of ingredients for of this dish makes it also quite inexpensive. Simple and tasty homemade food, which will appeal to all family members. Homemade roast doesn't lose its flavor taste qualities and the next day, so you can cook more of it, as they say, in reserve.

Cooking time: 80 min.

You will need:

• beef - 400-500 gr
• carrots - 1 piece onion
• onion - 1 piece
• potatoes - 400 gr
• garlic - 2/3 cloves
• spices - to taste

How to cook Homemade roast :

1. Cut the carrots into slices, onion into half rings, and sauté in vegetable oil. Chop the garlic, add to the onions and carrots and heat for 5 minutes.
2. Cut the potatoes into cubes or wedges and fry separately. Chop the meat into medium pieces, fry in oil until golden brown.
3. First place the meat in the bottom of a clay pot, salt, pepper, add spices to your taste (for us it’s cloves) + bay leaf, then potatoes and fried onions, carrots and garlic. Again, add a little salt, sprinkle with rosemary, add another bay leaf, and add a little broth or water.
4. Cover with a lid and cook in the oven for about 1 hour at 180-200 degrees. 15 minutes before readiness, pour sour cream, sprinkle with chopped herbs and bake. Be sure to serve in a pot or simply place on a plate.

Bon appetit!

Roast beef with potatoes in a frying pan

You can't spoil beef with potatoes. I learned this in early childhood. It is because of the beef cutlet with mashed potatoes I loved kindergarten lunches. And I went to the school canteen, basically, to get my portion of goulash with potatoes (pizza and buns don’t count). Any combination of these two products causes profuse salivation in meat-eaters and righteous anger in vegetarians. And roast in this regard is no exception. Or rather, even the opposite!

Juicy, soft meat and potato slices that melt in your mouth... And gravy! Lots and lots of thick, deliciously aromatic gravy, which is so delicious to scoop up with bread crumbs! Let's get out the frying pan and cook some roast beef and potatoes. The recipe with photos will guide you step by step through all stages of preparing the dish and will protect you from possible troubles in the form tough meat or raw potatoes.

Ingredients:

• beef (pulp) - 400 g
• potatoes - 600 g
• carrots - 100 g
• yellow or white onion - 100-150 g
• odorless sunflower oil - 80 ml
• table salt, fine - 1 tsp. no slide
• drinking water or vegetable/meat broth - 200-300 ml
• ground coriander - 1/2 tsp.
• a mixture of 5 peppers (or just black) - to taste
• thyme, marjoram, mustard seeds,
• dry adjika - to taste and desire

How to cook roast beef with potatoes (simple recipe step by step):

1. Start the roast with meat. It is advisable to buy beef pulp right away so as not to have to worry about cutting out the bone. Any part of the carcass will do. But I don’t recommend taking beef that is too stringy with films - you’ll be tortured to clean it. It is also better to leave the tenderloin for frying, baking or drying. A very tasty roast will come from the shoulder, brisket, back or neck. When purchasing, also pay attention to the color of the meat. It should be pleasant pink shade, without dark spots and inclusions. And the intense yellowness of the visible fat layers indicates that the meat is “old”. Remove purchased beef from fat, films and veins. Rinse under running water bone fragments and small debris. Blot away any moisture. Cut into equal pieces about half the size of a matchbox. It can be smaller or larger.
2. In order for the beef in the roast to be as juicy as possible and to retain its shape during stewing with potatoes, and not “fall apart” into fibers, it must first be fried over high heat. Heat the deodorized oil well in a non-stick frying pan. Add beef. To prevent fat from burning, the pieces of meat must be dry. Fry for 1-2 minutes on each side over high heat.
3. Place the meat fried until golden brown in a bowl. Use a slotted spoon or slotted spoon to remove the meat from the pan until maximum amount the fat was left over for frying the vegetables and did not migrate with the beef into the finished roast.
4. Now (or while browning the meat component of the roast), work on the vegetables. Peel the carrots. Cut into strips of medium thickness. You can also grate it coarsely. But then the carrots will become very soft, and its taste will be practically indistinguishable against the background of potatoes and meat.
5. Heat the remaining fat in the pan again. Add carrot sticks to fry. The heating intensity should also be strong.
6. In the meantime, peel and chop the onion. I crushed it into thin feathers - half rings. But you can chop it into small cubes.
7. When the carrots are slightly browned, add the onion.
8. Stir. Fry vegetables over high heat until golden brown.
9. At this time, you can wash and peel the potatoes. Cut it into cubes or slices of any shape. You can make them about the same size as beef pieces so that the taste of the roast is balanced. Potatoes with a medium starch content are ideal for stewing. It retains its shape well, but quickly becomes soft. Starchy potatoes will also work, but the roast will then turn out thicker and more uniform due to the potato “gravy”. Some people prefer the second option, but I prefer the first.
10. Remove the browned carrots and onions from the pan with a slotted spoon and transfer to the meat. Transfer the potatoes to the frying area.
11. Fry until crispy. Moreover, the potatoes may remain completely raw inside. It doesn't matter because it will still be stewing. Toasted upper layer will add some heat characteristic taste and will allow potato pieces don't "go limp".
12. Pour the already fried ingredients of the dish into the frying pan. Stir.
13. Add water or broth until the liquid covers the vegetable and meat pieces. Cover the roast with a lid. Wait for the gravy to boil. And simmer it until cooked for 40-50 minutes low heat. During this time, you will need to stir it several times so that the dish does not burn to the bottom. 5-7 minutes before readiness, add salt and spices. You can take the seasoning ready-made or choose your favorite herbs and spices. It will be delicious with garlic, ground pepper (black or a mixture), paprika, thyme, marjoram. And mustard seeds, coriander or dry adjika will add a spicy note.
14. The dish is served exclusively hot or warm. If it gets cold, be sure to reheat it. Before serving, you can sprinkle the roast with beef and potatoes with fresh herbs. I used oregano, but parsley and dill would also be nice.

Bon appetit everyone!

Homemade roast

Homemade roast - this dish is perfect for both a festive table and every day.

Ingredients:

• potatoes - 1.5 kg.,
• beef, pulp - 600 gr.,
• onion - 1 pc.,
• large carrots - 1 pc.,
• salt pepper,
• tomato paste - 2 tbsp. spoons.

Recipe for “Homemade Roast”:

1. It is better to cook home-style roast in a ceramic roasting pan in the oven.
2. Cut carrots, meat, and onions into cubes.
3. Fry the meat in a hot frying pan with the addition of vegetable oil.
4. Then add and fry the carrots and onions.
5. Add salt and pepper to taste. After that - tomato paste. Mix thoroughly and fry for a few more minutes.
6. Cut potatoes into large cubes.
7. Place the potatoes in a ceramic roasting pan.
8. Place the fried meat on the potatoes, then pour hot water(so as to cover all the meat). Place in the oven at 200 degrees for 40-50 minutes.

Homemade roast is ready!

Bon appetit!

Homemade roast chicken

Roast is a very easy to prepare, but at the same time delicious dish. There are many recipes for roast, it is cooked both in the oven and on the stove.

It’s very beautiful and tasty when you cook a roast in portioned pots in the oven. As meat ingredient use beef, pork, chicken.

To make this chicken stir fry I used chicken fillet, but you can replace it with any part of the chicken and make a chicken roast recipe with thighs or legs.

You can add some fried mushrooms to your home-style roast; this will only improve the taste.

Ingredients:

• potatoes - 1 kg;
• chicken fillet without skin - 400 g (1 double fillet);
• onions - 2 pcs.;
• carrots - 1 pc.;
• parsley - 0.5 bunch;
• seasoning for chicken - 0.5 tsp;
• seasoning for potatoes - 0.5 tsp;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil - 2 tbsp. l.

Chicken roast recipe:

1. Prepare all the ingredients for making homemade chicken roast.
2. We clean the onions and carrots. Grate carrots onto coarse grater, cut the onion into half rings.
3. Pour 2 tablespoons of vegetable oil into a frying pan, add carrots and fry them for 3-5 minutes.
4. Then add the onions and fry for another 5 minutes.
5. Wash and chop the chicken fillet well in small pieces. When the onions and carrots are slightly fried, add chicken fillet to them.
6. Add chicken spices and black pepper. Mix everything well and cover with a lid. Cook for approximately 10 minutes over medium heat.
7. While the chicken and vegetables are stewing, take care of the potatoes. Peel it and cut into medium pieces.
8. Place the potatoes in a saucepan and fill it with water so that the potatoes are completely submerged. Place on the stove and turn on the heat.
9. When the potatoes boil, add stewed chicken with vegetables. Add potato seasoning. Stir. Cook over medium heat until the potatoes are tender, about 15-20 minutes. A few minutes before the end of cooking, add finely chopped parsley and salt. Cover with a lid and let ready-made dish stand for 15-20 minutes.

Homemade roast chicken is ready. Serve hot, sprinkled with fresh herbs. You can eat roast chicken with sour cream.

Roast meat and potatoes

An ancient recipe will help you feed your family tasty and satisfying food. Russian dish– roast. Roast has been cooked for a very long time, but the original recipe was strikingly different from what we were used to - it was whole piece meat that was fried directly on open fire, that's the name "roast". Over the years, the dish has been transformed and they began to add onions, carrots, potatoes and even mushrooms, but the main ingredient is still meat and it can be any meat, the only important thing is that it is not too fatty.

Ingredients

• pork 500g.
• potatoes 1.5 kg.
• onions 3 pcs.
• carrots 2 pcs.
• 3 cloves garlic
• bay leaf 3 pcs.
• vegetable oil 3 tbsp.
• meat broth 700g.
• tomato paste 2 tbsp.
• 1 bunch of parsley
• salt to taste
• ground black pepper to taste

Instructions:

1. Rinse the meat and dry it with paper towels, then cut into medium-sized pieces (do not cut finely).

2. Peel the onion, rinse under cold water and cut into half rings.

3. Wash the carrots, scrape and chop them using a coarse grater.

4. Also wash the potatoes, peel them and cut them into four or six pieces if the potatoes are large.

5. We start frying with meat, this is one of the important rules roast. If the meat is fatty, then you can not add vegetable oil, but fry it in your own fat over medium heat, stirring with a spatula. Fry for 7 minutes, then add the carrots, and after 3-4 minutes the onion, season with salt and pepper, cover and simmer for 10 minutes.

6. Heat the meat broth, add tomato paste to it, stir. If not meat broth, a pair will do bouillon cubes, and instead of tomato paste, adjika or homemade lecho are perfect.

7. Combine meat, potatoes and broth in a saucepan. When the roast boils, simmer over low heat for an hour, stirring occasionally, and 20 minutes before cooking, add bay leaf and chopped garlic.

Recipe Notes

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Roast in most cases is prepared from fried meat with the addition of different vegetables. I suggest making roast beef with potatoes, which will be hearty and very delicious dish For homemade lunch or dinner. Roast can be prepared for festive feast and serve as a hot dish. For cooking, you can take any meat that is in the refrigerator: chicken or other poultry, pork, lamb or beef. The last option, namely, beef is in perfect harmony with potatoes. After a long heat treatment the beef becomes tender and juicy, and potato slices They just melt in your mouth. The delicious gravy can be dipped in fresh bread. Be sure to cook this roast according to this recipe, everyone at home will be delighted.

Taste Info Main courses from potatoes / Main courses from meat / Stewed potatoes

Ingredients

• Beef 500 g;
• Potatoes 5 pcs. (large);
• Onion 1 pc.;
• Carrots 1 pc.;
• Sunflower oil 50 g;
• Tomato paste 2 tbsp;
• Water 500 ml;
• Bay leaf 1 pc.;
• Salt - 0.5 tsp;
• Ground black pepper to taste.

How to cook homemade roast beef with potatoes in a cauldron or saucepan

Beef is best, use fresh and good quality. If there's something lurking in your freezer beef piece, defrost it in advance at room temperature. Rinse under running cold water and dry paper towel. Cut off all the veins and films. Cut into small cubes. If the pieces are large, they will take longer to cook. Pour into the frying pan sufficient quantity sunflower oil. Warm it up thoroughly. Dip the beef. Fry the slices over high heat until golden brown. First, juice will be released, which should evaporate during frying and the pieces will begin to brown. You can also make a roast with beef ribs.

Peel the larger onion. Rinse and dry. Slice small pieces. Add to the golden pieces of beef and continue to fry on big fire about 3-5 minutes, constantly stirring with a wooden spatula.

Rinse the carrots from dirt, remove the peel using a vegetable peeler. Grate on a coarse grater. Add to fried onions and meat. Reduce the burner flame and fry over low heat for 5-7 minutes.

Add tomato paste to taste and pour hot water. Adjust the amount of water at your discretion if you want more delicious gravy pour more. Boil it. Add bay leaf, salt and pepper. Let it simmer for about a minute.

Pour into a stewing pot or suitable pan. Cover with a lid and simmer over low heat for 25-35 minutes. This time is necessary for the beef to become softer.

While the meat is stewing, prepare the potatoes. Peel and rinse the tubers in cool water. Cut into small pieces. Dry with a paper towel. Heat in a frying pan a small amount of vegetable oil. Add prepared potatoes. Fry over high heat until golden brown. Don't fry until done, just fry lightly. Stir occasionally until the pieces are browned on all sides.

Many people omit the process of frying potatoes, this is a slightly different recipe, you can cook it that way too. And it will turn out delicious too. In this case, the potatoes should be simmered a little longer in the next stage.

Add the fried potatoes to the cauldron or saucepan. Stir, cover and simmer the roast for another 25-30 minutes until the potatoes are done. The potatoes should become soft. Taste and adjust if necessary, add salt and seasonings.

Roast beef with potatoes is ready. Pour into serving bowls and serve. Bon appetit!

In summer you can diversify the dish by adding fresh tomatoes and bell pepper.

Meat dishes

5 best step by step recipes cooking roast with photos and videos. Prepare delicious and very hearty dish to your loved ones and they will be delighted!

35 min

150 kcal

5/5 (2)

I tried to cook a roast many times, but it turned out something more like my grandmother’s stewed potatoes. And I gave up all attempts to make a real tasty roast. Once I was talking with a colleague about different recipes. And she told me how to make a simple and delicious pork roast.

Roast pork with potatoes

Kitchen appliances: To prepare this dish, a frying pan with thick walls or a roasting pan is perfect.

List of ingredients

How to choose the right ingredients?

You can choose any meat to cook the roast. The dish will turn out no less tasty.
Potatoes will do medium size so that each piece is stewed equally.

Cooking steps

Roast potatoes go perfectly with vegetable salads.

Video recipe

Watch a video tutorial on how to make homemade pork roast.

Roast recipe in a slow cooker

If you want to save time, then the following recipe is perfect for you.

• Cooking time: 20 minutes.
• Number of servings: 4.
• Kitchen appliances: For cooking we need a multicooker.

List of ingredients

• pork (neck) – 800 grams;
• potatoes – 8-9 pieces;
• onions – 2 pieces;
• carrots – 1 piece;

• sweet pepper – 1 piece;
• garlic – 3 cloves;
• sunflower oil – 3 tablespoons;
• salt, spices.

Cooking steps

Oven pot roast recipe

My mother really likes to cook dishes in the oven. She shared another one with me wonderful recipe roast.

• Cooking time: 35 minutes.
• Number of servings: Ingredients are based on 2 medium pots.
• Kitchen appliances: we will use it for cooking clay pots and an oven. To fry meat and vegetables we need a frying pan.

List of ingredients

• pork (neck) – 500 g;
• potatoes – 800 g;
• carrots – 2 pieces;
• onion – 2 pieces;
• tomato – 2 pieces;

• butter – 2 tablespoons;
• cheese – 100 grams;
• sour cream – 100 g;
• salt, turmeric, paprika.

Cooking steps

The good thing about this next roast is that it can be cooked not only at home in the kitchen, but also outdoors.

Roast in a cauldron recipe with photos

• Cooking time: 25 minutes.
• Number of servings: 8.
• Kitchen appliances: To prepare the dish we need a cauldron.

List of ingredients

• pork (neck) – 1 kg;
• garlic – 3 cloves;
• onions – 2 pieces;
• salt, turmeric, paprika, ground black pepper.

Cooking steps

This version of the roast can be served with potatoes, cereals, vegetable side dishes and pasta.

Homemade pork roast recipe

• Cooking time: 45 minutes.
• Number of servings: 5.
• Kitchen appliances: For cooking we need two frying pans and a saucepan.

Roast pork with potatoes wonderful dish, which never gets boring. Tender pieces meat, boiled potatoes - perfect option family meal! We'll tell you how to prepare a dish in literally half an hour, and how to diversify it.

Roast pork with potatoes in the oven

Classic roast pork is often cooked in the oven and served as a main dish at festive table. For the recipe, it is better to take juicy parts of pork, and best of all, the neck. You can pre-marinate it in mayonnaise or mustard - the taste will only improve.

Be sure to cover the dish with foil or a lid, otherwise it will dry out.

For the roast we will need:

• a piece of pork weighing 800 g;
• several large potatoes (6-8);
• large onion;
• salt and pepper to taste.

Cut the meat into large pieces and marinate in mustard with onion rings. Potatoes cut into large pieces. Place meat and potatoes on a baking sheet. Season everything with mayonnaise or sour cream, salt and pepper. Cover with foil or a lid to suit the size of the pan. Bake everything in the oven at 220 degrees for 30-40 minutes. The finished roast looks extremely appetizing: the potatoes are golden brown and the meat is melting. Before serving, it is better to sprinkle the food with herbs and serve with tomato and cilantro sauce. The dish is eaten with warm white bread, crispy sauerkraut or pickled gherkins.

In pots

Roast in pots in the oven turns out to be truly festive. Stewed pieces of meat, baked potatoes, and pieces of mushrooms, if you like them, cream sauce– the pots can be served in portions, they look decent, and are prepared simply.

Pork should always be fried: otherwise it turns out boiled, fried is more juicy.

Let's do it simply:

1. Peel the potatoes and cut them into large cubes.
2. Cut the pork into large cubes.
3. Cleaning large head onions and cut into cubes.
4. Fry pork with onions and mushrooms in vegetable oil.
5. Place meat and potatoes in layers in pots.
6. Fill with cream (each pot will take about half a glass of cream).
7. Add mushrooms.
8. Sprinkle with grated cheese.
9. Place in an oven preheated to 220 degrees.
10. Cook for 20 minutes.
11. Reduce heat to 180 and simmer for another 30-40 minutes.

The most delicious roast comes from cast iron frying pan with a thick bottom.

How to cook roast in a frying pan?

1. Cut the meat and potatoes into large cubes.
2. Add onions.
3. Heat up the frying pan.
4. Add 50 ml of vegetable oil.
5. Let's let it warm up.
6. Place potatoes, meat, and onions in a hot frying pan.
7. Fry everything over high heat.
8. Cover the roast with a lid and simmer over low heat until done.

The dish is served with herbs, salted or smoked fish, any fresh vegetables. On average, it takes no more than an hour to prepare, and the enjoyment the eaters get is simply enormous!

How to make it in a slow cooker?

Roast pork with potatoes in a slow cooker turns out unusual, reminiscent of dishes from a Russian oven. The multicooker also saves a lot of time: load the ingredients, turn on the “Stew” mode and go about your business.