how to cook a roast Such a variety of home dishes, like roast,It is very popular in most families. No, the roast will be served in the restaurant, but, by and large, it's still home-made food, which all the owners appreciate, primarily for its taste and nourishment. And also because this dish can feed the whole family, it can be cooked for future use and thereby solve the problem of not one dinner, but several. After changing garnishes, you get a new dish every time. So, let's start with how to cook the roast beef correctly. Before giving a recipe, I would like to stop here at what point. In order for the roast to turn out delicious, juicy and soft, it is necessary not only to know some of the secrets of its preparation, but also to choose the right piece of meat. As experienced chefs say, the best part for extinguishing is the shoulder part of the shoulder blade, the rump, the thick edge of the dorsal part, and also the shank.

Roast beef in French


  • 600 grams of beef (best suited shank or shoulder part of the scapula)
  • 2 onions
  • 2 carrots
  • 30 grams of celery (root)
  • 1 tablespoon of tomato paste
  • 100 milliliters of red dry wine
  • 2-3 tablespoons of olive oil
  • 150 milliliters of broth (beef or vegetable)
  • Salt, pepper (black and fragrant), bay leaves, other spices
  • 1 tablespoon mustard
  • 1 teaspoon of potato starch

Cooking method: Prepared meat cut into large cubes, cover with mustard, pepper and leave to marinate for a couple of hours. Then add salt and fry to a crispy crust. In the same frying pan fry the chopped onions, carrots, celery, add the tomato paste and put out for 5-7 minutes. Then add meat, pour wine, broth, add salt, all spices, cover and simmer for at least an hour and a half. At the end, thicken with starch - a teaspoon of starch diluted in a small amount of cold broth. On the garnish you can serve boiled potatoes, rice, buckwheat, etc. Note: In general, the classic recipe for this dish involves roasting all ingredients on melted butter. So the choice is yours. Just the roast, cooked in olive oil, it turns out more easily. how to cook roast beef

Roast at home


  • 300 grams of low-fat pork neck
  • 2 onions
  • 1 large carrot
  • white roots (celery, parsley, parsnip)
  • salt, pepper, bay leaves, other spices
  • several dried mushrooms
  • 1 tablespoon flour
  • 3 large potatoes
  • 1 tablespoon lard or vegetable oil
  • 150 milliliters of mushroom broth

Cooking method: Mushrooms pre-soak, then boil. Wash meat, dry, salt, pepper, roll in flour and lightly fry, then add chopped onions, carrots, roots and boiled mushrooms and fry all together. Fold all in a ceramic pot for extinguishing. Fry the potatoes and also put in a pot. In a liberated frying pan, boil the mushroom broth, add salt, pepper, add spices and pour in meat and potatoes. Stew in the oven at 180 degrees until fully cooked - meat and potatoes should be completely soft. Note: Roast at home is better to cook, that's called, at once. The fact is that the potato, which is part of the dish, is good with heat and quickly loses its flavor. If you like roast pork, then you can cook it according to the above recipe, but without the addition of potatoes. To him you can serve any side dishes: the same potatoes (boiled with greens or mashed potatoes), rice, pasta, etc. how to cook a roast at home

Roast turkey with champignons


  • 500 grams of turkey meat (thighs)
  • 200-300 grams of champignons
  • 1 onion
  • 1 carrot
  • 1-2 tablespoons vegetable oil
  • white roots
  • salt, pepper, bay leaf, curry
  • 100 milliliters of white wine
  • 1 teaspoon of potato starch

Cooking method: Meat wash, drain, remove from bones and cut. Vegetables clean and cut into medium pieces. Mushrooms are washed, brushed and chopped coarsely. In the preheated oil, fry all the spices, then add onions, carrots, roots and cook for 5 minutes. Put the meat in a frying pan, salt, pepper and fry along with vegetables and spices, then add the mushrooms and fry for another 5-7 minutes. At the end, pour in the wine. Salt to taste. Put everything in a suitable bowl and simmer at 180 degrees for 40 minutes. Thicken with starch. Very tasty with rice, rice noodles, tagliatelle and other pasta. We told how to make a roast at home, in French, roast from a turkey. These are the basic recipes, based on which, you can come up with your own recipe for tasty stew in completely different variations, because the main principle of cooking is known to you. Bon Appetit! We advise you to read: