Homemade roast with aromatic meat, crumbly potatoes and slightly sweet carrots in a generous amount of rich meat broth. How to cook it, read this step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Roast is a fairly old dish. Interestingly, not a single kitchen in the world can ascribe its authorship to itself. Since a similar dish existed simultaneously in several countries, it only had its own version of preparation. But one way or another, a roast is a stew or poultry, pre-fried in slices. Further, the recipe can vary beyond recognition. All kinds of vegetables are added to the meat. In addition to meat, it includes potatoes, onions, mushrooms, tomatoes, carrots … They can be added raw or pre-fried. The dish is stewed in water, broth, sour cream, tomato, sauce. Let's admit a huge selection of added spices and herbs. And, of course, heat treatment. It can be a stove, oven, Russian stove, barbecue. As you can see, completely different dishes can be hidden under one recipe name.
But no matter how it was, this hot dish turns out to be very satisfying, rich and tasty. No eater can resist its aroma. They use it immediately after cooking, since it is not customary to cook for future use and reheat it. Therefore, you need to calculate in advance the amount of food for the corresponding number of eaters, so that there is only enough food for one meal. In this recipe, I propose to get acquainted with one of the options for making homemade roast with an abundant amount of broth.
- Caloric content per 100 g - 119 kcal.
- Servings Per Container - 5-6
- Cooking time - 2 hours 30 minutes
Ingredients:
- Meat (any sort) - 500-600 g
- Carrots - 2-3 pcs.
- Vegetable oil - for frying
- Potatoes - 4-5 pcs.
- Salt - 1 tsp or to taste
- Bitter pepper -? pod
- Bay leaf - 3 pcs.
- Ground black pepper - a large pinch
- Any aromatic herbs and spices to taste
- Allspice peas - 4 pcs.
Step by step cooking roast with broth, recipe with photo:
1. Wash the meat, cut off excess fat (if any) and remove the film. Pat it dry with a paper towel. In a skillet or cast iron saucepan, heat the oil and add the meat. Turn on high heat and cook it for 5-7 minutes until it gets golden brown. It will allow you to keep all the juice in pieces.
2. Peel the carrots, wash, cut into large bars and send to the meat. Screw the temperature down to medium setting. Add oil if necessary. the carrots actively absorb it, and continue to fry for about 7 minutes, stirring occasionally.
3. Peel the potatoes, wash and cut into 4-6 slices, depending on the size of the tuber. Send it to a stewpan with meat and carrots and continue to fry the food until golden brown.
4. Pour the food with broth or water. Season with salt and ground pepper, add bay leaves and allspice peas. Add your favorite spices and herbs as desired. Boil the broth, close the pan with a lid, screw the temperature down to the minimum setting and simmer for 1-1.5 hours. The longer you keep it on fire, the richer the dish will turn out.
5. Pour the prepared roast into bowls. You can add chopped fresh green onions or onion rings to each serving. Serve with fresh bread.
See also the video recipe on how to cook homemade chicken roast.
