Roast meat and potatoes recipe for real gourmets! Roast meat and potatoes: in pots, in a frying pan, in a slow cooker

Roast beef with potatoes

– not exclusive, but if you complement it with some very appetizing products, you will get a real culinary masterpiece that will win the hearts of many gourmets. Of course, there are many recipes for this dish and each housewife has her own secrets that elevate this simple dish, but maybe you will like my version too! Such simple food will diversify your everyday or holiday menu, so if you have the desire, as well as all the necessary products, you can start cooking!

Cooking time for frying

Cooking times will always be more reliable with food at a good temperature. Place the roti in a baking dish and brush it with cooking oil: sunflower oil, olive oil, grapeseed oil. To get the rare cooking that is recommended for good beef, place it in a preheated oven at 240 degrees for 24 minutes. You should consider turning your roti halfway through cooking, 12 minutes per side.

Ingredients for cooking roast beef with potatoes:

Main products:

Beef (tenderloin) 500 grams
Onions 1–2 pieces
Sweet salad pepper 1 piece
Potatoes 6 pieces
Tomato paste (sweet) 1 tablespoon
Purified water 1.5 cups
Vegetable oil 4 tablespoons

Spices:

Paprika 1 teaspoon or to taste
Ground black pepper to taste
Khmeli suneli - 1 teaspoon or to taste
Laurel leaf 2–3 pieces
Salt 2 teaspoons or to taste

Products not suitable? Choose a similar recipe from others!

How long to cook for roast beef in the oven

If you have an electric oven, choose static rather than vented cooking, which can dry out the meat.

How Long to Cook for Less Bleeding Cooking

Roast beef cooking 500g per minute: 24 minutes 30 minutes to cook 800g roast 34 minutes to cook 1kg roast 40 minutes to cook 1.5kg root 50 minutes to cook Cook 2kg root. Roast beef, cooked 500 grams well cooked: 30 minutes 36 minutes to make 800 grams roti, 40 minutes to make 1 kg root, 50 minutes to make 1. 5 kg root, 60 minutes to make Prepare 2 kg root. To taste the very tender meat, it is very important to let your roti sit after cooking, covering it with aluminum for about ten minutes before cutting and serving it.

Homemade roast recipe

This recipe can be called a classic, since it is known to almost all housewives. To prepare it you will need:

beef – 1/2 kg;
potatoes – 1 kg;
onion – 1 piece;
carrots – 1 piece;
sunflower oil – 1/2 cup;
tomato sauce – 2 tablespoons;
salt, pepper to taste, bay leaf.

Here's how to prepare a homemade roast:

Cut the beef into large pieces and fry until half cooked in a frying pan until golden brown, so that the juice remains in the meat.
Place finely chopped onions and carrots, cut into strips, into a roasting pan and fry the vegetables until golden brown. Add tomato sauce and fried meat, simmer for 5 minutes.
Cut the peeled potatoes into large pieces, add to the meat, pour in 1/2 liter of boiled, slightly salted water and simmer over low heat until the potatoes are ready.
Add pepper and bay leaf 5 minutes before the dish is fully cooked.
You can serve with sour cream, sprinkled with chopped herbs.

Preparing roast beef with potatoes:

Step 1: prepare the ingredients.

To begin, we rinse the fresh beef tenderloin under streams of cold running water, dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove the film, veins, and small bones that very often remain on the log house. Then chop the meat in small portions measuring 2 to 3 centimeters. After this, using a clean knife, peel the onions and potatoes, and remove the stalk and gut the sweet peppers. We thoroughly rinse all the vegetables, dry them, place them one by one on the cutting board and continue preparing. Chop the potatoes into cubes, slices or randomly shaped pieces about 3–3.5 centimeters in size, although if you like boiled dishes, you can use a smaller size. Place it in a bowl of cold running water and leave it there until use to prevent it from darkening. Chop the onion and pepper into cubes, strips, half rings or quarters 1 centimeter thick, distribute these cuts into separate bowls, place the rest of the necessary products on the countertop and proceed to the next step.

Step 2: prepare roast beef and potatoes.

Place a deep frying pan or cauldron over medium heat and pour in a couple of tablespoons of vegetable oil. After a few minutes, dip the pieces of beef into well-heated fat and fry them until all the moisture has evaporated, this will take about 5-7 minutes
, during which this ingredient will change color from bright burgundy-red to gray.
As soon as the liquid disappears, add the remaining oil to the meat and cook it for about 10 minutes
until lightly browned, constantly loosening it with a wooden or silicone kitchen spatula.
Then add onions to it and fry until the vegetable is transparent for 3-4 minutes
.
Next, add the sweet salad peppers and keep everything on the stove for another 2-3 minutes
.
After this, season the prepared dish with ground black pepper, paprika and salt. Pour a glass of purified water over the meat and vegetables, add tomato paste and mix. Then we reduce the heat to the lowest and medium honey levels, cover the aromatic mixture with a lid and simmer it for 20 minutes
, loosening it periodically.
After the required time, the moisture will evaporate by about half. Add another 1/2 cup of purified water to the cauldron and place the chopped potatoes in it. Cook the roast, covered, for another 20 minutes
.
Next, add a bay leaf, suneli hops and continue to simmer for 10–12 minutes
.
And now the time has come, the potatoes have boiled slightly, the meat has become tender, the liquid in which everything was cooked has acquired a slightly thick consistency, now turn off the stove and let the appetizing dish brew for at least 7-10 minutes
.

After this, we place the roast in portions on plates and invite the household to taste the resulting culinary masterpiece!

You can place the roti on a mesh placed on a plate to recapture maximum juice. To extract the juice, warm your dish with a small glass of water, being careful to scratch with a wooden tray. Mix the sauce obtained with the juice recovered from the previous operation.

Beef with potatoes in a slow cooker

Start by rotating the oven 180°. Take the piece of meat you have chosen to roast, then tie it up, place it under slices of sage leaves and two sprigs of rosemary, then massage the entire surface of it with salt until the kitchen melts into the meat, so the pepper.

Step 3: Serve the roast beef with potatoes.

Roast beef with potatoes is served hot as a second main course for lunch or breakfast.
Before serving, it is allowed to brew a little, then distributed into portioned plates, optionally decorated with fresh finely chopped dill, parsley, cilantro, basil or green onions and placed on the table. This yummy can be supplemented with salad, pickles, marinades, as well as sour cream or homemade cream. Cook with love and enjoy! Bon appetit! The set of spices indicated in the recipe ideally emphasizes the taste of all ingredients, but it is not fundamental; use any spices, as well as dried herbs that are used to season vegetable or meat dishes, for example, all types of ground pepper, thyme, cumin, turmeric and others;

Place the roast, tied in a pan with olive oil, and brown it on all sides. Meanwhile, peel the potatoes and cut them into pieces; Place the roast in the center of a large pan, sprinkle the bottom of the rosin and combine the potatoes with the pieces sprinkled with salt, pepper, garlic cloves, a scrap of rosemary needles and sage leaves.

Sprinkle the roast with white wine and moisten it with a little broth and extra virgin olive oil. Bake in a hot oven at 180°. When the roast is cooked, turn off the oven and remove the meat; wrap it in aluminum foil to warm it up. Remove the potatoes from the pan and scoop up the cooking liquid that remains in the pan, filter it and thicken it in a non-stick pan, adding flour, finally seasoning the sauce with salt and pepper.

Very often, carrots are added to the meat along with onions and they are cooked together for the allotted time, and then the remaining ingredients are added one by one;

An excellent alternative to tomato paste is fresh tomatoes, but before that you need to blanch them in boiling water for 60 seconds, cool, remove the skin from the vegetables and grind their pulp in a blender to a puree or just finely chop. Also, fresh tomatoes should be added to the roast 10–15 minutes before the end of cooking, and if desired, along with them you can add some fresh herbs and a couple of garlic cloves squeezed through a press into the cauldron;

Video: Stewed potatoes with beef

At this point, remove the meat from the aluminum: you can cut the roast at the table in front of diners, or do it earlier, and already prepare dishes to accompany the meat with baked potatoes and the resulting gravy.
The word roast itself is generic and refers to a cooking method suitable for different types of meat: beef, pork, chicken and turkey are the most common. If you're wondering how to cook the perfect roast, start thinking that a good roast doesn't require a long cooking time as long as the meat is of high quality: an oven roast using higher quality meat should never exceed two hours. Very often, not vegetable, but animal fats are used for frying.

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Cooking roasted roasts is only necessary when cooking from cuts that are poorer and rich in collagen, which with the heat they become more attractive. One way to get a soft and delicious baked roast is to choose some kind of meat with little collagen: veal meat is ideal in this regard.

How to cook a roast: cook the meat

Before you know how to cook a roast, you need to cook the meat: the roll is dried with absorbent paper to remove more water, then coated with oil or oil on each side and quickly plumped up in a flaming pan. The temperature will impart a deliciously “caramelized” flavor to the roast.

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I cook roast 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.

Once set, the meat is baked in a hot oven, possibly on a spit, which ensures more uniform cooking. If kebab is not available, it's also good to have a classic pot roast, but the meat often rolls around. And now that the myth of endless roast cooking has been put to bed, it's time to untangle the roast recipe.

How to cook a roast: 8 cooking tips

Place the filling on the meat, roll it up and tie it with kitchen string. "Massage" the roll with butter or butter, without using salt or pepper: salt dried out the meat, and the pepper may have added too much flavor to the dish. Mix the roaster over a live fire, pouring a glass of white or red wine over the meat to completely evaporate. Half past, turn it around. After the "half break" the roast should now be ready. Remove from the oven, season with salt and pepper and wrap in foil. Meanwhile, place the pot on the stove, and when you have poured in a little wine or water, add a pinch of salt and scrape the remaining meat from the bottom with a wooden spoon. Keep them side to side and use the others, sliding them between the grill and the meat, salt and pepper all over, pick out the leaves left aside and finely chop them into crescent shapes on a cutting board. When evenly golden, add the whole garlic cloves, but crush and crush the rosemary. Pour white wine directly over the roast and bake for a few minutes, combine several stocks, lower the heat and lower the lid. Let it bake for an hour, turning it halfway through cooking, always on low heat. If the cooking surface is too dry, add hot stock. Meanwhile, wash the potatoes, peel them and cut them into pieces. Keep them in a bowl of cold water until you use them. Once the meat is cooked, add the potatoes and continue to cook, always on low heat, for the "other half" of the time until the potatoes have reached the desired level of cooking. Once cooked, raise the flame to one or two minutes to sear the roast and potatoes. In general, the roast is fried first and then removed and continues peeling the potatoes. Serve a very thin slice alongside the potatoes.

Vegetables only go to the end: here's another myth.
Place the roast in the roasting pot and fry.
Wash the rosemary sprigs.
Melt the butter in the butter, then let the roast cook over medium-high heat.

January, February, March, October, November, December.
After all, even from the smallest piece of meat you can cook a roast for the 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 know a lot about real food!

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

Recipe made by Barbara Farinelli. Roasted rosemary can also be frozen, once chopped and portioned, it will keep for about 3 months. Tender roast beef is a recipe typical of Italian cuisine, ideal for Sunday lunches or for celebrations with family or friends. The choice of meat is beef, then beef or veal. The drug takes a little time, but it's worth it. There are many varieties for cooking meats, from ricotta cheese to artichokes to spinach mushrooms, which you can choose to suit your taste.

How to Make Beef Root Roast

There is one for every part. To make the ricotta-filled beef stir-fry, start by pounding a pound of tender tender beef with a knife. Always remember to remove excess gristle and fat that may otherwise harden during baking. After beating the meat, stir in the ricotta, cheese, bacon, egg, half a teaspoon of salt and chop the basil leaves in a bowl. Mix everything together and spread it over the meat, then roll it up and seal it with kitchen string.

For some reason, unfortunately, this meat very rarely appears in my kitchen lately. Although it is clear why, the prices for it are very high. Maybe this is why we have begun to treat pork more favorably, and it costs less and cooks faster... But, if possible, I still buy beef for the soul.

How to cook roast beef with potatoes

Meanwhile, place three tablespoons of butter and a little margarine in a pot. Add the carnide and let it brown for a few minutes over a live fire, brushing with white wine from time to time. When it has evaporated, place the lid on the pan and lower it. Continue cooking, adding a little broth and bring to a boil. Your roast will take about 50 minutes to cook. After this time, wait and cut it out to serve on a serving plate, perhaps accompanied by a potato dish.

The tender beef roast can be refrigerated for up to 2 days, covered with plastic wrap. Heat in the oven or microwave before serving. Do not store in the freezer, especially if you used ingredients that have already decomposed.

We will need:

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

I cut up beef with pleasure, I miss you:

Stuffed beef roast cooked in the oven?

Generally, roast beef can be baked in the oven.
This type of preparation is recommended especially for cuts with little collagen, such as calf. This medication usually takes two hours to complete. Before inserting the meat into the oven, preheated to 180 degrees and possibly on a spit, sprinkle it on each side with butter or oil and give it a hot flare. If you don't have a skewer, you can use a classic pot roast, remembering to turn the meat very often until it's done. 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.

Now I’ll prepare the rest of the products. Cut the onion into large half rings:

Roasted beef: all varieties

Tender beef roast is a main course typical for large occasions. Especially if you have guests for lunch or dinner, this is ideal because it can cater to a wide range of tastes depending on what you decide to do. Roast Beef Stuffed with Vegetables and Scrambled Eggs: For this option, after beating the meat, season the spinach and boil the carrots, green beans and potatoes separately, still with the skin on. Meanwhile, prepare the omelet: bake the eggs in a bowl with salt, pepper and two tablespoons of Parmesan, simmer in a pan with butter and set aside. Cook in the pan for about an hour; Roasted Beef Stuffed with Spinach and Ricotta: Start by mashing the garlic in the oil and adding to the spinach. Once cooled, mix them together with grated cheese and ricotta. You can stuff the meat with slices of ham before you tip the freshly prepared mixture. Tie them all together with kitchen string and cook in the oven or pan, and then serve; Roasted Beef Stuffed with Mushrooms: If you choose this option, start cooking the mushrooms in a pan, perhaps seasoning with spices, salt and pepper, and then laying on top of the meat, which you will close off the string before baking in the pan or bake, for more flavor For results, use porcini mushrooms, otherwise they are also good for other varieties. Prepare the meat by topping it with cooked ham, chopped corn and chopped parsley. Meanwhile, cut out the walnut kernels and place them on top of the filling. Roll everything up and tie it well before continuing to bake; roast beef stuffed with artichokes: as for mushrooms, flavor a private vegetable stew and put it in a saucepan with garlic, butter, a little grated nutmeg and fresh parsley. Once you are ready, place them in a roll of flesh that you will cover before continuing with cooking: bark stuffed beef roast: to make the famous crust, use a roll of pasta with which you will cover the roast, stuffed with the ingredients you brush with egg yolk all over so it takes on a golden color as it cooks. Place the roast in the crust in a baking dish lined with baking paper and greased with olive oil and bake in the oven at 180 degrees for thirty minutes, roast beef stuffed with milk: this ingredient gives the meat a very subtle flavor. Add it to the pan to create a hot milky heat. Continue cooking, keeping the lid on, for at least 50 minutes until ready to fry.