Roast in a slow cooker - a modern replacement for the Russian oven

Reviews (5)

7

Prepared by: Dashuta

10/15/2014 Cooking time: 2 hours 20 minutes

No one will argue that roast beef is an excellent option for a family dinner, because it turns out very tasty, satisfying and aromatic, and today I suggest making it in a slow cooker.

Description of preparation:

Roast is an endless space for imagination, because its composition can be changed at least every day, adding new ingredients.
And today I will share with you one of the options for this dish and tell you how to cook roast beef in a slow cooker. In principle, the set of products here is quite ordinary: meat, potatoes, onions and carrots - but, nevertheless, even with this composition, the roast turns out incredibly tasty. However, if you want to spice things up a little with this simple slow cooker beef roast recipe, you can always add your favorite vegetables and spices. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Beef Dish: Hot dishes / Roast

Homemade roast with meat in a slow cooker

An amazingly tasty and aromatic dish that will feed the whole family after a hard day of work. Vegetables and spices add flavor to the roast. You can also add allspice and herbs to taste.

Ingredients:

• Potatoes – 8 pcs;
• Pork – 350g;
• Bell pepper – 1 piece;
• Onion – 1 piece;
• Vegetable oil – 4 tbsp;
• Tomato paste – 2 tbsp;
• Mustard – 0.5 tsp;
• Sugar – 1 tbsp;
• Bay leaf – 2 pcs;
• Paprika (powder);
• Salt pepper.

Cooking method:

1. Cut potatoes, bell peppers and meat into cubes, onion into half rings;

2. Pour the oil into the multicooker bowl and set the “Baking” mode;

3. Fry onions and meat in a slow cooker for about 20 minutes;

4. Place pepper and tomato paste in a bowl, stir and continue frying for another 10 minutes;

5. Add potatoes and spices, salt and pepper to taste;

6. Without changing the mode, cook the roast for 1 hour.

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How to cook “Roast beef in a slow cooker”

First, peel the vegetables and cut the onions into half rings. Pour vegetable oil into the multicooker bowl and turn on the “Frying” or “Baking” mode. Place the chopped onion in a bowl and fry it, stirring occasionally, until golden brown for 8-10 minutes.

Next, cut the beef into small pieces about 2 cm wide, add the meat to the onion and fry everything together for another 20 minutes, also stirring occasionally.

While the meat is roasting, cut the potatoes into cubes.

And cut the carrots into half rings or quarters.

After 20 minutes, put the potatoes and carrots in the multicooker bowl, add tomato sauce and fill everything with water so that the liquid almost completely covers the ingredients, salt and pepper the roast to taste, add dried herbs and bay leaves. Now close the lid and turn on the “Stew” mode, cook the roast for 1 hour 40 minutes.

During this time, the meat will be fully cooked and will become soft and juicy, and the roast will be rich and flavorful. Bon appetit everyone!

Roast beef with vegetables in a slow cooker

Ancient Russian cuisine surprises gourmets with its gastronomic masterpieces. Try this unusual roast with beets and wine sauce. This dish will definitely conquer every stomach from the first bite.

Compound:

• 400 g beef tenderloin;
• 1 tsp. granulated sugar;
• 80 ml dry red wine;
• onion – 1 head;
• 350 g table beets;
• 1 tbsp. l. refined olive oil;
• 1 tbsp. l. soy sauce;
• ½ tbsp. boiled water;
• 2 tbsp. l. sour cream with any percentage of fat content;
• ½ tsp. mustard powder;
• table salt and freshly ground allspice.

Preparation:

1. We wash the cooled beef with water and remove any remaining moisture with a paper towel or napkin.
2. Cut it into cubes approximately 20 mm thick.
3. Peel the beet roots, rinse thoroughly and chop into cubes.
4. Peel the onion and chop it into half rings.
5. Pour refined olive oil into a multicooker bowl.
6. We activate the “Baking” program mode and set the timer for 20-25 minutes.
7. First add the onion and sauté until golden.
8. Then add pieces of beef, mix and fry until an amber crust appears.
9. In a separate bowl, mix powdered mustard, soy sauce and sour cream.
10. Place this mixture in a multicooker bowl. Add beets, table salt, ground allspice and other spices to taste.
11. Pour in dry red wine and boiled water.
12. Mix everything well. Close the lid of the kitchen gadget.
13. We activate the “Stew” cooking mode, the heat treatment time is 120 minutes.

Roast rabbit in a slow cooker

Fragrant French-style roast rabbit, cooked in a slow cooker, with the aroma of garlic and Provençal herbs in a creamy sauce - this is an ideal weekend dish. As an addition, you can serve fresh vegetables, herbs and dry wine.

Ingredients:

• rabbit meat (with bones) - 1 kg;
• potatoes - 500 g;
• juicy tomato - 235 g;
• carrots - 115 g;
• onion - 95 g;
• garlic - 17 g;
• herbs de Provence seasoning - 1 tsp;
• cream - 200 ml;
• vegetable oil - 10 ml.

Cooking method:

1. Cut the rabbit in advance, cut into portions and soak in cold, slightly salted water for several hours.
2. Pour vegetable oil into the multicooker bowl and place the prepared rabbit.
3. Select the “Stew” mode and set the cooking time to 1.5 hours.
4. Peel the potatoes and carrots and cut them into cubes.
5. Peel the onion and cut into half rings.
6. Pour boiling water over the tomatoes and remove the skins. Cut the pulp into cubes.
7. Finely chop the garlic.
8. After the beep, add the prepared vegetables to the multicooker bowl.
9. Add salt to taste, pour in the cream and add the seasoning.
10. Set the “Baking” program for 1 hour.
11. Place the finished roast into portioned dishes and pour over the cream sauce in which the rabbit was stewed.

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Cooking with beef

Roast beef with potatoes in a slow cooker turns out very tender.

Ingredients of the dish: Meat – 650 g.

• Potatoes – 6 pcs.
• Onions and carrots – one each.
• Butter – 75 g.
• Seasoning (a mixture of salt, garlic, pepper, paprika and herbs).
• Broth or water (250 ml).

Cooking steps:

1. Using the “Fry” mode in the multicooker, simmer the onions in oil. It can be cut into rings or small cubes.
2. The meat should be chopped into small (up to 2 cm) pieces. It should be added to the slow cooker after 8 minutes of frying the onions and continue cooking for about 15 minutes.
3. When frying meat, you need to peel and chop the vegetables and mix them with seasoning. Then switch the multicooker to “Stew” mode for 1 hour and immediately add vegetables and broth.

Roast elk in a slow cooker

Elk meat, red meat, rich in vitamins and microelements. Very useful for those who have low hemoglobin. Roast elk turns out extraordinarily tasty in a slow cooker. Juicy meat with stewed vegetables can be served as a main course, with or without a side dish. A sauce based on wild berries, such as cranberries or lingonberries, will help highlight the taste of elk meat and add piquancy to the dish.

Ingredients:

• elk meat (fillet) - 500 g;
• dry red wine - 160 ml;
• red onion (large) - 115 g;
• carrots - 105 g;
• olive oil - 20 ml;
• pepper mixture;
• rosemary;
• thyme.

Cooking method:

1. Wash the elk meat, dry it and cut it into pieces.
2. Place the prepared meat in a bowl, pour dry wine and about 15 ml of oil into it.
3. Season with salt to taste, add a mixture of peppers, a couple of sprigs of rosemary and thyme.
4. Mix everything well, mash the meat with your hands.
5. Cover the bowl with cling film and leave to marinate for at least 3 hours.
6. After the meat has sat in the marinade sufficiently, pour 5 ml of olive oil into the multicooker bowl and place the meat.
7. Select the “Frying” program and set the timer for 20 minutes and without closing the multicooker lid, fry the meat on each side until golden brown.
8. Wash the carrots and onions, peel and cut into large cubes.
9. At the end of the program, add to the meat and mix everything.
10. Set the “Quenching” program for 2 hours.

Roast chicken in a slow cooker

Easy to prepare, but no less tasty and satisfying, roast is made from chicken in a slow cooker. In it, the fillet becomes tender and juicy, and garlic and a mixture of peppers add an appetizing aroma to the dish.

Ingredients:

• chicken fillet - 540 g;
• carrots - 80 g;
• potatoes - 400 g;
• onion - 75 g;
• garlic - 10 g;
• salt;
• pepper mixture.

Cooking method:

1. The chicken fillet must be rinsed under running water and dried.
2. Cut into medium-sized pieces using a well-sharpened knife.
3. Peel, wash and cut the potatoes into wedges.
4. Peel the onion and cut into half rings.
5. Peel and wash the carrots, then cut into rings.
6. Pour a little vegetable oil into the bottom of the multicooker bowl.
7. Sprinkle some spices and salt on the bottom.
8. Place the meat, then the onions, carrots and potatoes.
9. Squeeze the garlic. Add some spices and salt again.
10. Set the “Extinguishing” function for 60 minutes.
11. Do not open the lid until the beep sounds.
12. Before serving, stir and season with fresh herbs.

Roast pork in a slow cooker

Roast pork cooked in a slow cooker is a very satisfying and nutritious dish. Suitable for both everyday meals and holiday tables. Juicy meat and well-cooked vegetables leave no one indifferent. You need to prepare the products and load them into the multicooker, set the program and wait for the sound signal.

Ingredients:

• boneless pork - 450 g;
• potatoes - 2 or 3 large tubers;
• onion - 75 g;
• medium-sized carrots - 75 g;
• tomato (large) - 155 g;
• sour cream - 50 g;
• garlic - 15 g or 2 cloves;
• black pepper;
• vegetable oil - 5 ml;
• salt;
• water - 50 ml.

Cooking method:

1. Wash the pork thoroughly in running water, then dry it on a paper towel and cut into medium-sized pieces.
2. Using a brush, coat the bottom of the bowl with vegetable oil and place the meat.
3. Set the “Frying” mode for 15 minutes, without closing the multicooker lid, fry the pieces of meat, stirring it occasionally.
4. Peel and chop the garlic and add to the meat.
5. Remove the skins from the onion, cut into half rings and place in a bowl.
6. Peel and cut the carrots into larger cubes. Add to other products.
7. Cut the tomato into pieces and place in a bowl.
8. Salt everything to taste and sprinkle with pepper.
9. Peel the potatoes and cut into large cubes, place in a bowl.
10. In a separate container, mix sour cream and water, pour in all the ingredients.
11. Set the “Extinguishing” mode for 1 hour 30 minutes and close the lid.
12. After the beep sounds, you must open the lid very carefully, otherwise you may get burned.
13. Stir the roast and place into serving bowls. Sprinkle with fresh, finely chopped herbs.

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