Roast chicken with potatoes calorie content

Option 1: Classic recipe for roast with potatoes and meat

Many centuries ago, cooks cooked roasts from a whole carcass on a spit. It is difficult to say how roasted wild boar or roe deer turned into small stewed pieces. But it was precisely because of this that the dish became more complex due to its multi-component nature and, one can safely say, tastier.

Ingredients:

• potatoes - 330 g;
• pork - 305 g;
• large onion;
• salt;
• a glass of filtered water;
• dill and parsley;
• spoon of butter;
• one carrot;
• a couple of cloves of garlic;
• Bay leaf.

Fresh dill and parsley, especially if it’s winter outside, can be replaced with dried herbs or suitable spices. As for frying oil, you can use both refined sunflower and aromatic butter.

Step-by-step recipe for roast with potatoes and meat

Heat refined oil in a thick-walled frying pan, and at the same time peel, wash and chop the onions into small cubes, and grate the carrots.

Add onions and carrots to hot oil and fry for about a minute.

Cut the washed and slightly dried pork into equal medium pieces and send them to aromatic frying. Add coarse salt, then cook the meat for about 6-7 minutes.

Transfer the contents of the frying pan into a dry cauldron and add peeled and diced potatoes. In addition, place a bay leaf inside, pour in filtered water and add finely chopped parsley and dill along with crushed garlic.

Without stirring the ingredients, place the casserole on a wire rack in the oven, where you can cook the dish at 185 degrees for about an hour. By the way, 15 minutes before the end, remove the roast with potatoes and meat from the oven, stir and return without covering with a lid.

It is better to serve a hearty dish of pork and vegetables with pickles after it has cooled partially.

If you can save the roast until your next dinner, take advantage of it. After all, when it steeps, it will become even tastier.

Option 2: Quick recipe for roast with potatoes and meat in the oven

To quickly make a roast, you need to use lean veal - the most tender meat, which requires quite a little time to cook. Regarding potatoes. It is better to chop it finely, so it will become soft in 25-30 minutes.

Ingredients:

• glass of water;
• lean veal - 320 g;
• salt;
• potatoes - 2-3 pcs.;
• ground pepper;
• one bow;
• greens for serving.

How to quickly cook a roast with potatoes and meat in the oven

Peel the potatoes and large onions, be sure to wash them and cut the ingredients into small cubes.

Also chop the lean veal into small pieces, after washing and drying the meat.

Place potatoes, veal and onions in layers in a thin-walled metal pan, then add ground pepper and salt.

Pour the planned volume of filtered water inside and move the roast with potatoes and meat into the oven. Cook the dish at 200 degrees for about 30 minutes, during which it is advisable to stir the contents of the pan a couple of times.

As soon as the potatoes are soft, turn off the stove and serve the roast with a vegetable salad and a slice of bread for dinner. Don't forget to decorate the dish with fresh herb leaves.

Because we skip the searing process, cut finely, and use a thin-walled pan, the cooking time for the roast will be significantly reduced. In addition, it is advisable to bring the water to a boil before pouring it inside.

Option 3: Roast with potatoes, meat and mushrooms in the oven

Fresh mushrooms are considered the ideal product for a recipe for roast with potatoes and meat in the oven, which will complement the dish with additional flavor shades. So we propose to add them to our dish.

Ingredients:

• champignons - 140 g;
• beef - 315 g;
• three potatoes;
• ground black pepper;
• sour cream - 55 ml;
• refined oil;
• salt to taste;
• a full glass of water.

Step by step recipe

Peel onions and medium-sized potatoes and wash them well together with fresh champignons. Remove stems and damaged areas from mushrooms, if any.

Cut the prepared ingredients and lean beef into neat medium cubes, and then heat odorless oil in a frying pan.

Fry, adding one by one, onions, meat and champignons, then place the frying in a cast iron skillet.

Sprinkle salt, potato cubes and ground pepper inside. Also, mix sour cream with filtered water until smooth and pour the dressing into the cast iron.

Leave the roast with potatoes and meat in the oven at 200 degrees for 55-57 minutes, during which it is recommended to stir it 2-3 times. Serve the finished dish with a slice of crusty bread for lunch, not forgetting sauerkraut or pickles.

To achieve an amazing aroma, you can replace fresh store-bought champignons with different types of wild mushrooms. Of course, if you understand them and are sure that they are edible.

Option 4: Roast with potatoes, meat and cabbage in the oven

When cooked, cabbage has a special smell and taste. And if you like dishes with this ingredient, don’t hesitate to add it to the presented roast.

Ingredients:

• white cabbage - 165 g;
• lean pork - 330 g;
• spices;
• oil for frying;
• three potatoes;
• water - 195 ml;
• carrots - 1 pc.;
• bulb onions;
• coarse salt;
• laurel

How to cook

Chop a small amount of peeled white cabbage, and then remove the skins of onions, potatoes and carrots. Chop and grate the last three ingredients accordingly.

Not fatty pork, which needs to be washed and blotted with a towel, chopped into neat pieces.

Pour a spoonful of oil into a suitable cast iron pan and add onions and carrots. Fry the root vegetables for a couple of minutes, and then add the chopped cabbage.

Cook the ingredients over medium heat for another 6-7 minutes. At the last preparatory stage, add potatoes and pork, as well as pour in water and add spices and salt.

Place the laurel inside and transfer the roast with potatoes and meat to the oven for an hour, where continue cooking at 185 degrees.

Leave it to cool slightly before serving. But the best addition to it is considered to be a vegetable salad or a variety of pickles.

If you don’t have white cabbage on hand, you can replace it with Peking or Savoy cabbage. But in this case, it is necessary to reduce the roasting time or eliminate it altogether, since these varieties are more delicate.

Detailed composition, per 100 grams of the finished dish: “Roast chicken”

Option 5: Roast with potatoes and meat in a pot

Roasts are often cooked in a pot, making the dish exceptionally tasty. But this serving is suitable for a small company, unless you have a dozen ceramic pots in your kitchen.

Ingredients:

• one fresh carrot;
• lean beef - 205 g;
• small onion;
• not a full glass of water;
• salt;
• oil for frying;
• two potatoes;
• spices for meat.

How to cook

Peel small carrots and onions along with fresh potatoes and wash in water. Then grate the first, finely chop the second and cut the third ingredient into medium cubes.

Heat the refined oil well in a deep frying pan and add the carrots and onions inside.

While the vegetables are roasting at medium temperature, trim the lean beef and chop it into small, neat pieces.

After 3-4 minutes, add the meat to the roast and continue the cooking process for another 5-6 minutes. Now put the contents of the frying pan into a ceramic pot, add potatoes, add spices and salt. In addition, pour in a partial glass of filtered water.

Place the pot on the installed grill and, with the lid closed, cook the roast with potatoes and meat in the oven for about 55-60 minutes. It is advisable to stir the dish 10-12 minutes before the end. After the specified time has passed, leave the roast to cool and serve it warm.

The indicated quantity of ingredients is calculated for preparing the dish in one pot (700 ml). If you are planning a large feast, increase the amount of food according to the number of guests.

How to cook Russian roast

Initially, Russian roast was any meat dish baked in the oven. Now Russian roast is a dish of meat, spices, potatoes and other vegetables in sauce (gravy), which is stewed in a cauldron, thin-walled frying pan or saucepan, or baked in the oven.

Roast, the calorie content of which depends on the meat that is added to the dish, can be prepared with pork, lamb, game and poultry, but we will use dietary beef. To prepare Russian roast, you need the following products:

• Potatoes - 1.75 kg
• Beef – 1 kg
• Onions - 2 pcs.
• Carrots - 3 pcs.
• Bay leaf - 2 pcs.
• Khmeli-suneli - 1 tsp.
• Black pepper - to taste
• Ground red pepper - 0.5 tsp.
• Sunflower oil - for frying
• Salt - to taste.

Russian roast: step-by-step recipe

1) We start preparing Russian roast by processing the ingredients:

• We cut the beef for Russian roast into medium-sized pieces.
• Cut the potatoes into large cubes.
• To prepare delicious Russian roast, cut carrots and onions into half rings.

2) In the cauldron in which the Russian roast , heat the sunflower oil and fry the meat in it until golden brown.

Fry beef

3) Place the onion in the cauldron and simmer it along with the meat for 15 minutes.

Stew onions with meat

4) At the same time, fry the carrots in vegetable oil in a frying pan until golden brown.

Fry carrots until golden brown

5) Transfer the carrots to the cauldron, and fry the potatoes in a frying pan until golden brown.

6) Add potatoes to the rest of the ingredients.

Put potatoes in roast

7) fill the vegetables and beef with water or meat broth. The liquid should almost completely cover the potatoes.

Add pepper and salt to the Russian roast and cover the cauldron with a lid.

9) Cook Russian roast over low heat for 35 minutes.

10) Then add spices to the roast and simmer it over low heat until the meat is cooked - about 15 minutes.

11) When the meat is cooked, turn off the heat under the cauldron and let the roast, whose calorie content is only 110 kcal, sit for 15 minutes.

Option 6. Roast with potatoes, meat and vegetables in spicy tomato dressing

If you think your regular roast lacks a lot of flavor, try cooking it in a spicy tomato sauce and adding lots of vegetables.

Ingredients:

• zucchini;
• beef - 295 g;
• carrot;
• eggplant;
• spices;
• Bell pepper;
• medium potatoes;
• tomato paste - 19 ml;
• three cloves of garlic;
• half a glass of water;
• Chile;
• salt.

Step by step recipe

Wash all vegetables in cold running water, remove peels and husks if necessary and cut into relatively small and preferably equal-sized cubes.

Clean lean beef from films and fat, wash and immediately cut into relatively small pieces.

Place the prepared meat in a large cauldron, and place the remaining ingredients on top: zucchini, eggplant, bell pepper, potatoes, onions, carrots, crushed garlic and chopped chili.

In a tall glass, mix boiling water with tomato paste until completely smooth and pour the dressing into a cauldron, adding salt and spices.

Without mixing the products, transfer the roast with potatoes and meat to the oven, cover with a lid and simmer at 175 degrees for 50 minutes. After the specified time, remove the cauldron, carefully mix the dish and continue cooking for another 15 minutes.

It is better to serve vegetable roast with beef after the dish has cooled slightly. And if you have any other vegetables, you can safely include them in the recipe for this spicy dish.

Dietary roast beef with vegetables

With this method of cooking, the meat turns out surprisingly soft, juicy and aromatic. The roast is served with toasted bread, fresh vegetables and herbs, rice or pasta. Ideal for dinner and lunch. Meat and side dish in one dish! There are a lot of ingredients, but the roast comes together surprisingly quickly. The level of culinary skill is minimal.

Ingredients:

• 500 g lean beef;
• 2 medium carrots;
• 2 sweet bell peppers;
• 3 medium tomatoes;
• 2 onions;
• 2 tablespoons olive oil;
• 1 tablespoon of tomato paste;
• 4 cloves of garlic;
• 100 ml white wine;
• 1 pod of hot chili pepper;
• salt, pepper to taste;
• bay leaf, 2 pcs.

You need to choose tender, lean, fine-fiber meat. Rump or shoulder is better. Vegetables are from the farmers market. This way the roast will turn out incredibly satisfying and healthy and will retain the maximum amount of vitamins. Tomato paste is preferable with a natural composition, without sugar. You can take homemade one.

During the cooking process, the alcohol will evaporate, and the meat will acquire a unique taste and aroma, it will be exceptionally soft and easily digestible.

Cooking recipe step by step

1. Rinse the meat, dry it, chop it finely (remove all veins, bones and fat). Place the meat in a bowl, pour in the wine and cover the container with a lid.
2. Wash all vegetables, dry, peel (if necessary), remove seeds from peppers.
3. Cut the onion into half rings, chop the garlic with a knife or pass through a press. Chop the chili pepper with a knife.
4. Cut all other vegetables: bell peppers into strips, carrots and tomatoes into slices. You can leave the skins on the tomatoes or remove them - at your discretion. To remove the skin quickly, make cuts on the fruit and place them in boiling water for a couple of minutes. After 2-3 minutes, the skin will come off easily.
5. Heat a thick-bottomed saucepan over the fire, heat the oil and half-and-half wine in it and fry the meat. You need to fry over high heat until a golden brown crust forms and all the liquid from the pan evaporates.
6. When the liquid has evaporated, pour in a little more oil, add the onion and garlic chopped in advance. Stir, fry for another 10 minutes.
7. Add peppers, tomatoes, carrots, tomato paste, bay leaves and chili peppers to the saucepan. Add salt and pepper, stir. Pour in 500 ml of boiled or filtered water, close the saucepan with a lid and simmer for another 30 minutes.
8. After half an hour, turn off the heat, stir the roast and leave to simmer, covered, for 20 minutes.

Serve hot!