Pork roast with potatoes, carrots and onions

Roast is not a new dish, it has been familiar to many since childhood. It is prepared from pork, beef, lamb, rabbit and poultry. This recipe reveals the process of cooking pork roast. Which part of the carcass to choose? A neck or ham will do. These parts are juicy, soft. It is better to take cast-iron cookware for cooking a roast, since it retains heat well.

1. A piece of pork is washed under running water, dried with paper towels. Cut the meat into pieces. If there is excess fat, it can be cut off.

2. And now let's prepare the vegetables. Peel the potatoes, wash them, cut them coarsely. Peel the onion from the husk, cut into cubes. Bulgarian pepper is cleaned from seeds, washed, dried. Cut the prepared vegetable into strips. Peel the carrots, cut into cubes, but not too finely. Garlic is cleaned, passed through a press.

3. Vegetable oil is poured into a cast-iron cauldron, sent to the fire. When the oil is hot, spread the meat, fry on high heat from all sides.

4. Then lay out the onion and carrot, turn down the heat, continue to fry for another 3 minutes. And now add potatoes, bell pepper and garlic. Pour water (broth is possible), and also add tomato paste, salt, bay leaf and allspice peas.

5. Simmer the ingredients on low heat under a closed lid for one hour. If there is not enough liquid, you can add more water.

We arrange the hot roast in portions. Wash the dill, chop it, add it to the dish.

Bon appetit!