Roast potatoes and pork. Roast pork and potatoes. Homemade Pork and Potato Roast Recipe

Due to the constant workload, housewives do not always know how to feed their family so satisfying and tasty. Home-style roast, made from pork and potatoes, is perfect for an everyday meal. We offer you the best variations of the dish, all you have to do is choose the recipe you like.

Roast pork with potatoes in a cauldron: “classic”

potatoes - 500-550 gr.
carrots - 1-2 pcs.
pork - 0.5 kg.
onion - 2 pcs.
dill - 25 gr.
spices - to your taste

1. Before you cook the roast, you need to do some prep work with the pork and potatoes. Rinse the meat, dry it and chop into 2-3 cm pieces.

2. Heat the oil in a cauldron and fry the pork at maximum power. It must gain a crust. After a quarter of an hour, add onion, chopped into halves of rings, to the meat.

3. Add chopped or grated carrots here and mix everything. Reduce the burner power to medium, close the pan and simmer the contents for a quarter of an hour.

4. During this time, prepare the potatoes by rinsing and chopping into cubes. Stir into the cauldron, pour in so much water so that it only slightly covers the top layer.

5. Cover the dishes again. Time it for half an hour. A couple of minutes before the end of cooking, add spices, salt to your taste, and add chopped greenberries. Turn off the burner, let the dish sit and taste!

Roast pork and potatoes in a frying pan

meat - 0.45-0.5 kg.
garlic cloves - 4 pcs.
onion - 2 pcs.
tomato paste - 50 gr.
potato tubers - 5 pcs.
water - 120 ml.
spices - to your taste

1. Pass the garlic through a crush, chop the onion into cubes. Fry in a frying pan with oil, transfer to another bowl. Leave it for a while.

2. Add more oil and add pieces of pork to fry over high heat. Sprinkle with spices and salt. Cook until crusty, then transfer to another bowl.

3. Rinse the potato tubers and chop them like for soup, but a little larger. Pour into a frying pan with oil, fry for 10 minutes.

4. Then add the prepared pork with onion and garlic. At the same stage, add tomato paste and water, mix all the ingredients.

5. Reduce the burner power to medium or minimum. Cover the dish with a lid.

6. Time yourself for at least 20 minutes. If after this period the potatoes are cooked, you can turn off the stove and taste them.

Homemade roast in the oven

onion - 2 pcs.
meat - 500-600 gr.
high-fat sour cream - 250 gr.
carrots - 2 pcs.
bell pepper - 1 pc.
potatoes - 800 gr.
greens - 20-30 gr.
ground pepper (black), salt

Homemade roast is easy to make from pork and potatoes in the oven. Use this recipe.

1. Chop the onion into half rings, carrots into half circles, and pepper into squares or strips. Chop the potatoes larger than for soup. Rinse the pork and cut as desired.

2. Fry carrots with onions and ground pepper in oil until golden. Place in a bowl and place the pork in their place, adding a little oil.

3. Place larger pieces of meat down. Smaller ones - put them on top. Fry until golden. Once all the ingredients are thoroughly soaked in oil, add the potatoes.

4. Also fry the root vegetable until golden brown. Sprinkle the bottom pieces of large meat with a little salt. Then add carrots and onions. Cover with a second layer of meat. Sprinkle with seasonings.

5. Then add the next layer of vegetables. On top of it are potatoes. Season with spices. Pour in 0.1 l. boiling water, add sweet pepper. Cover the dish with a lid and place in the oven for 1 hour. Cook the roast at 180 degrees.

Roast pork with potatoes in pots

onions, carrots - 1 pc.
parsley root - 1 pc.
pork pulp - 0.5 kg.
laurel - 2 pcs.
prunes - 0.1 kg.
potato tubers - 5 pcs.
sugar, broth, pepper, salt - to your taste

If you cook home-style roast with prunes, it acquires unique flavor notes. A dish of pork with potatoes is baked in pots in the oven.

1. Prepare the meat according to the standard procedure, cut into medium pieces. Mix pork with seasonings. Send to fry in a hot frying pan with oil.

2. Place the half-cooked meat on a plate. Chop the potatoes into small slices. Season with seasonings and fry until golden brown. Also bring the potatoes until half cooked. Place it on the meat.

3. Steam the prunes and remove the pit. Chop the parsley root, carrot and onion. Take pots, place a couple of peppercorns and 1 bay leaf on the bottom of each.

5. Place the pots with the lid on in a heatproof dish and place in the oven. Cook for half an hour at 200 degrees. Taste the dish, sprinkled with fresh herbs.

Roast pork and potatoes in a slow cooker

carrots, onions - 1 pc.
pork pulp - 0.5 kg.
potato tubers - 6 pcs.
boiling water - 0.5 l.
seasonings, herbs - to your taste

It is noteworthy that home-style roast can be prepared from pork and potatoes even in a slow cooker. Take a closer look at the recipe.

1. Cut the meat into small random pieces. Do the same with carrots. Finely chop the onion into cubes. Place the vegetables in a multi-bowl and sauté in oil until golden brown.

2. Fry the meat and vegetables for a quarter of an hour. Stir regularly. Cut the potatoes into squares and place them in the multibowl. Add seasonings. Pour in boiling water.

3. Set the “Extinguishing” program on the household appliance and set it to 1 hour. After the specified time has passed, serve the aromatic dish with fresh herbs. Try it!

There is probably no person who does not like aromatic roast. This dish turns out very tasty. We have presented you with some of the best recipes. Check them out and prepare a unique roast pork and potatoes.

Roast pork is a popular dish and the “authorship” of this dish is disputed by many nations. However, it can hardly be attributed to any specific national cuisine. The history of roasting begins in the distant past, when our ancestors cooked food over a fire. Since then, various versions of this dish have been present in almost all cuisines of the world. For example, in Rus', roast meant a large piece of meat baked in an oven using a special technology. In modern recipes, roast is prepared from meat with the addition of various vegetables, mushrooms, spices and sauce. Pork is not always used. Beef, lamb, and rabbit are great for roast; a delicious dish is obtained with the addition of chicken. Potatoes, onions and carrots are favorite vegetables. You can cook the dish not only in the oven, but also on the stove or in a slow cooker. The classic version of roasting is baking meat and vegetables in pots. This way you get a complete second course that does not require an additional side dish.

Often, before baking, meat and other products are quickly fried in a frying pan until a golden, appetizing crust is obtained. This makes the roast more juicy and tasty. It is customary to add salt at the end of cooking so that the pork does not release a lot of liquid. When choosing spices, preference is given to seasonings that are suitable for the selected meat. For example, sage, cumin, a mixture of peppers, paprika, and marjoram go perfectly with pork.

Photo of roast pork with mushrooms in a slow cooker

A hearty dish for lunch or dinner. It is prepared quickly and simply, without any frills. The meat in the slow cooker turns out well steamed and very aromatic. You don't need any special culinary talents to cook a roast; this dish is difficult to mess up. To make its taste more rich, use your favorite spices, garlic, and herbs. Choose any mushrooms: champignons go well with pork.

Ingredients:

Pork - 500 g;
Potatoes - 500 g;
Champignons - 500 g;
Onion - 2 pcs.;
Water - 200 ml;
Cream - 100 ml;
Vegetable oil for frying;
Sour cream - 100 ml;
Salt, pork spices, fresh herbs.

Cooking method:

Wash the pork, dry it and cut it into cubes.
Pour a little oil into the multi-cooker bowl, lay out the meat, turn on the “Baking” mode, fry the pork for 20 minutes.
Cut the mushrooms into slices and the onions into cubes. Add the ingredients to the meat, salt and pepper the dish, mix, cook for 20 minutes.
Cut the peeled potatoes into cubes and also place them in the slow cooker.
In a separate container, mix cream, water, sour cream, salt, and spices. Pour the mixture into the meat.
Cook in the “Baking” mode for 50 minutes. Sprinkle the finished dish with chopped herbs.

Interesting from the network

Photo of roast pork with vegetables in pots

It's hard to mess up a pot roast. Meat baked with vegetables turns out surprisingly tender, juicy and very aromatic. You can add variety to the dish and enrich its taste with the help of additional ingredients. Try making a roast with the following ingredients: prunes, herbs, cheese, wine, bell peppers or tomatoes. The taste of the roast will become more delicate if you put a piece of butter in each pot.

Ingredients for 6 pots:

Pork - 1 kg;
Potatoes - 10 pcs.;
Carrots - 2 pcs.;
Garlic - 4 cloves;
Bay leaf - 6 pcs.;
Onion - 2 pcs.;
Peppercorns - 12 pcs.;
Seasoning for meat;
Pepper, salt.

Cooking method:

We wash the pork and cut it into equal small pieces.
We peel the vegetables, cut the carrots into circles, the onion into half rings, the potatoes into cubes, and chop the garlic.
Place the pork in pots and place vegetables on top.
In each pot we put 1 bay leaf and 2 pcs. black pepper, salt, add spices for meat.
Fill the contents of the pots with water (broth) so that the liquid covers only 1/3 of the ingredients.
Close the containers with lids and bake in the oven (200 0 C) for 60 minutes. Leave the finished roast for 15 minutes in the switched off oven.
Serve the dish in pots, sprinkled with herbs.

Photo of roast pork and home-style potatoes

Home-style roast pork with potatoes is always delicious. Pork is tender and juicy, and it is this that gives this dish its unique taste. Use fresh pork or smoked bacon (300g) for a lightly smoky roast. Let's look at how to cook roast at home in the recipe below.

Ingredients:

Pork shoulder - 500 g;
Potatoes - 500 g;
Onion - 1 pc.;
Carrots - 1 pc.;
Spices for meat;
Dry white wine - 150 ml;
Oil for frying;
Pepper, salt, herbs.

Cooking method:

Pour a little oil into a thick-bottomed pan (preferably a cauldron) and place it on the stove.
Cut the pork shoulder into large pieces the size of a matchbox. Place the meat in a saucepan and fry, stirring occasionally.
Cut carrots and onions into half rings, potatoes into circles.
When the pork is slightly fried, add the onion and carrots and continue to fry over low heat for 10 minutes.
Sprinkle the meat and vegetables with spices, pepper, salt and mix.
When all the ingredients acquire a beautiful brown-golden hue, add white wine.
Fry the potatoes separately until golden brown, add salt, and add to the meat. By this point, most of the white wine should have evaporated. Leave the roast to simmer over low heat (close the lid) until done.
When serving, decorate the roast with herbs.

Now you know how to cook roast pork according to a recipe with a photo. Bon appetit!

Roast pork is a hearty, nutritious dish that is loved by many. It is easy to prepare and does not require strict adherence to the proportions of ingredients. The products themselves can be changed, different spices added, sauces prepared and each time you get a completely different taste of the roast. If you still have questions about how to cook roast pork with potatoes, then experienced chefs will reveal the secrets of this dish.
Take note of the following spices and add them to the roast: dry adjika mixture, Provençal herbs, curry, paprika, Italian herbs, barberry, suneli hops.

Roast can be cooked not only with pork, but also with beef, lamb or chicken.

For roasts, it is better to use lean pork, preferably ham. But still, the meat should not be too lean. Small layers of fat will give the dish the necessary juiciness.

When preparing a roast, combine pork with a variety of vegetables: potatoes, carrots, green beans, zucchini, eggplant and cabbage. White cabbage, cauliflower and mushrooms are suitable.

If you are cooking roast in the oven, sprinkle the dish with grated cheese a few minutes before it is ready.

The roast can be cooked in a ceramic pot on the stove. It will taste like a dish baked in pots. To do this, lay out the ingredients in layers on the bottom of a ceramic or thermal pan, fill everything with broth or water, and simmer until done for 40 minutes.

The pots can be covered with a layer of unleavened or yeast dough. From the finished dough, cut out circles of a larger diameter than the pots themselves. Cover the containers with dough and pinch the edges well. The finished roast can be eaten together with a fragrant bun-lid.

Pot roast gets a richer flavor if all the ingredients are fried in a pan in advance.

Roast pork with potatoes is a wonderful dish that never gets boring. Tender pieces of meat, boiled potatoes - an ideal family meal! We'll tell you how to prepare a dish in just half an hour, and how to diversify it.

Classic roast pork is often cooked in the oven and served as the main dish on a holiday 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. Cut the potatoes 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, creamy 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:

Peel the potatoes and cut them into large cubes.
Cut the pork into large cubes.
Peel a large onion and cut it into cubes.
Fry pork with onions and mushrooms in vegetable oil.
Place meat and potatoes in layers in pots.
Fill with cream (each pot will take about half a glass of cream).
Add mushrooms.
Sprinkle with grated cheese.
Place in an oven preheated to 220 degrees.
Cook for 20 minutes.
Reduce heat to 180 and simmer for another 30-40 minutes.

We eat the finished roast warm straight from the pot. Serve with homemade pickles, fresh vegetable salad and enjoy life!

Homemade roast

Home-style roast can be made even more interesting if, in addition to potatoes and pork, you add vegetables to the roast: carrots, zucchini, tomatoes and even cabbage are suitable. The dish is easy to prepare at the dacha during the vegetable season - the stew turns out deliciously aromatic and tasty even when cold.

For this type of roast, it is better to buy lean pork, such as shoulder or sirloin.

How to cook roast with vegetables?

Cut the potatoes into pieces.
Cut the pork into cubes.
We wash the vegetables and also cut them into pieces.
Fry everything over high heat in a saucepan.
Reduce the heat to low.
No water or broth is needed; the vegetables will release enough juice.
Simmer until done for 30-40 minutes.

At the very end, be sure to add a lot of fresh herbs - parsley, dill, cilantro or basil. If desired, you can squeeze out a clove of garlic and add a bay leaf. This roast turns out deliciously aromatic, and we recommend eating it with a spoonful of sour cream: you will love the combination!

Pork option with potatoes in a frying pan

Men enjoy cooking roast pork with potatoes in a frying pan: there are no difficulties in preparation, and the dish turns out excellent. Of course, fresh meat, with delicate streaks of fat, is well suited for roasting.

The most delicious roast is made in a cast iron frying pan with a thick bottom.

How to cook roast in a frying pan?

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

The dish is served with herbs, salted or smoked fish, and 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.

Tip: roasts are easy to cook using the Delayed Start setting; If you load it in the evening, a hearty dinner for the whole family will be ready in the morning.

Cut the pork flesh into pieces and dry with a paper towel.
Cut potatoes into cubes.
Cut the carrots into thin rounds.
Pour oil into the bottom of the multi-bowl.
Add vegetables and meat.
Mix everything thoroughly, add salt and pepper.
Add a tablespoon of ketchup.
Fill with a glass of water or broth.
Turn on the extinguishing mode.
We are waiting for the signal to finish work.

You can add bay leaves and any spices to the roast: Provençal herbs are very tasty in this dish. This roast is made with a rich “yushka” broth and serves as a complete first course. You can safely choose the best option for yourself by adding more or less broth. If the roast is too runny in your opinion, the situation can be easily corrected by adding a tablespoon of flour. The sauce will thicken and become richer (and delicious!).

With added mushrooms

Mushrooms, pork and meat are ideal companions and are considered culinary classics. The roast will be delicious with any mushrooms: dried, frozen and even pickled. The best, of course, are porcini mushrooms, but champignons also add a wonderful aroma, so we’ll tell you a recipe with them.

We proceed in stages:

Fry the mushrooms with onions until the water evaporates.
Fry the meat in a frying pan.
Add potatoes.
Pour chicken broth over everything (no more than a glass).
Let's add salt and spices.
Fry over high heat.
Let's reduce everything to a minimum.
Let's simmer everything until ready.

The roast will be tastier and thicker in consistency if you let the water evaporate. But those who like “yushka” can leave the broth and eat it in semi-liquid form, which is very tasty! It is ideal to simmer the roast in a cauldron or saucepan with a thick bottom. When serving, sprinkle the roast with herbs, add a spoonful of sour cream and you will certainly be happy.

Roast in tomato sauce

Meat and potatoes stewed in tomato sauce are national dishes in many countries. Czechs, Poles, and Germans always cook meat with tomatoes. We'll tell you how to cook a roast too. To make the best tomato sauce, you should buy a can of tomatoes canned in their own juice. Well, in season, of course, ripe and juicy fruits are suitable (slightly overripe, filled with juices from the inside, are ideal).

We stick to the recipe and prepare:

Grate the tomatoes on a coarse grater.
Mix with salt, herbs, two tablespoons of flour.
Fry the meat in vegetable oil until golden brown.
Fry the potato cubes together with the meat.
Simmer the meat and potatoes until half cooked.
Pour in tomato sauce so that it completely covers our roast.
Cook over low heat until the meat is done.
At the very end, add bay leaf.

The roast is ready when the potatoes are soft and the meat literally melts in your mouth. The dish is served with a salad of arugula, Chinese cabbage and fresh cucumbers.

You can cook roast pork with any spices, make it thick or thin, you can diversify it with smoked meats, stew it with pickled cucumbers (in the manner of the Tatar azu), in a word, experiment from the heart. Cook with pleasure, eat with appetite!

The potatoes must be peeled and cut into fairly large cubes.

The name of the dish “roast” comes from the word “fry”, so frying the ingredients is considered one of the main stages of cooking. The chopped potatoes must be fried in a frying pan with the addition of a small amount of vegetable oil (2 tablespoons). Place the potato pieces in the pan only after the oil is hot. It is necessary to fry over high heat until crusty, and not until cooked. No need to add salt yet.

While the potatoes are frying, you can cut the meat. It must be cut into large pieces, just like potatoes.

Peeled carrots must be cut into slices.

The garlic needs to be peeled and cut into thin slices. Finely chop the onion.

It is necessary to cook roast in a dish with a thick bottom, for example, a cauldron (the thickness of its walls should be at least 4 mm, and preferably 6 mm). Sliced meat must be rolled in flour and fried in a cauldron in vegetable oil until golden brown. Frying will take 15-20 minutes. Thanks to a thin layer of flour on the surface of the pieces, the meat fibers will retain their juiciness and will not dry out during frying. At this stage, the meat should not be salted so that it does not begin to lose moisture and end up dry and tough. And after frying, a hard crust forms on the surface of the muscle fibers, which reliably seals the meat juices inside. Then it’s time to add salt.

How to make a roast if you don’t have a cast iron cauldron? A great alternative could be ducklings.

You can also stew this dish in a slow cooker or simmer in pots in the oven. It is advisable that the pots have lids, so that the surface of the food does not dry out. If there are no lids, knead some unleavened dough and cover the surface of the pots with it.

If you decide to cook roast in a pan, then use dishes with a double bottom, which is designed to protect the food from burning.

Add vegetables, carrots, onions and garlic to the fried meat.

Everything is fried for 5-7 minutes.

Add salt, ground black pepper, and spices to the cauldron. Pour in dark beer and tomato juice. Cover the cauldron with a lid.

Tomato juice can be replaced with fresh grated tomatoes.

Continue to simmer the meat and vegetables for 20 minutes.

After 20 minutes, put the pre-fried potatoes into the cauldron. Stir and simmer again until the potatoes are ready (about 20 minutes). Do not mix the ingredients too often and intensively, otherwise the potato pieces will turn into mashed potatoes and our dish will lose its appearance.

Literally 5 minutes before the end of stewing, add green peas to the cauldron. If you don't have fresh peas, you can use frozen or canned ones. Canned peas do not require long-term heat treatment, so they should be added to the cauldron at the very end, 2 minutes before turning off the heat.

The dish is ready, invite your household to the table. There is no need to invent a side dish for the dish, because it contains several complementary ingredients: meat, green peas, potatoes and tomato juice.

Although a salad of fresh vegetables with herbs will be a pleasant addition to the meal. You can also serve sauerkraut, pickled cucumbers, and canned winter salad like “lecho”. Bon appetit!

Roast pork with potatoes is a tasty and satisfying dish that has long become a favorite in our family. As a rule, I prepare it as a weekday menu. But roast would also be quite appropriate as a holiday dish. To prepare it, they use not only pork, but also non-dietary beef, rabbit, turkey or chicken. In addition to potatoes, cabbage, zucchini, beans and mushrooms are added.

Ingredients:

1 kg potatoes
500 g pork
1 large onion
1 large carrot
75 ml sunflower oil
salt to taste
0.5 tsp. ground black pepper and paprika
0.5 tsp each dried thyme and basil
a few peas of allspice black pepper
1-2 bay leaves

How to cook roast pork with potatoes:

Wash the meat, remove films and fat. Cut the pork into pieces measuring 3 by 3 centimeters.

Pour odorless vegetable oil into the pan. Let's wait until it gets very hot. Then put pieces of pork into it. Salt and pepper the meat. Stirring, fry it over medium heat until golden brown.

Transfer the fried meat to the pan. Cover it with a lid to keep the ingredients warm, as called for in the roast pork and potatoes recipe.

Peel the onion and cut into cubes. Wash the carrots, peel them and cut them into quarter rings.

Pour the vegetables into the pan in which we fried the pork. While stirring, we will sauté the ingredients in the remaining oil and the fat rendered from the meat.

Then pour them into the pan with the pork.

Wash the potatoes, peel them and cut them into large pieces.

Add the chopped tubers to the pan with the rest of the ingredients.

Fill our roast pork with potatoes and carrots with water so that it completely covers the ingredients.

Add salt and spices for flavor.

Place the pan over medium heat and cover with a lid. Before boiling, remove the foam. Then reduce the heat and cook a delicious roast pork with potatoes over low heat until the potatoes are cooked, about 25-30 minutes.

At the end of cooking, add bay leaf. If desired, you can add fresh, finely chopped herbs, such as parsley, cilantro or dill.