Roast meat - homemade and very easy

Who likes to eat roast meat (is usually low in fat and the ingredients are clear ...) has determined that this is usually quite expensive.

Making it yourself is very easy and quite inexpensive:

Depending on your preference get the following pieces:


Chicken breasts, pork tenderloin, various types of beef steaks (like a piece), lamb, turkey breast ... basically any short roast piece. Of course, Dicker gives more beautiful slices ... Smaller / thinner pieces like chicken breasts or pork fillet can be prepared (and frozen) as a "group".

Season thoroughly with salt and pepper. Also use other herbs and spices as you like ... whether before or after searing is a matter of taste.

Now best in a pan / casserole, which can also find in the oven at low temperature continue to use. Otherwise repack into a casserole dish after frying.


Searing. One likes it hot with a dark crust, the other (like me) likes it lightly browned and soft. After sizzling in the appropriate container in the oven with circulating air 80 degrees. Almost any cookware can handle this.

And now wait. Chicken breasts / pork fillets are just 45 minutes away. Done, thicker pieces take longer. Burning can not do anything here, the temperature does not last 30 minutes longer.

Then get out and cut it. Serves warm as a side dish and cold (as described) thinly sliced ​​to serve as a delicious and inexpensive roast casserole.

Sliced ​​and stuffed in a variety of ways, then laced and prepared (for example with Mett or vegetable snaps in crème fraîche or leftover cheese slices or ...) ... mjam.

How to Make Classic Sunday Pot Roast | March 2024