Homemade roast pork in a slow cooker: the best recipes

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Prepared by: Dasha Petrova

01/14/2016 Cooking time: 2 hours 0 minutes

I am sharing a simple recipe for potatoes with pork and mushrooms in a slow cooker. A delicious dish for the whole family that will not leave anyone indifferent. It looks beautiful, is easy to prepare, and is eaten in no time!

How to cook “Potatoes with pork and mushrooms in a slow cooker”

1. Fry chopped mushrooms and onions in melted butter. You can do it in a frying pan, or you can do it directly in a slow cooker in the “Frying” mode. If you cooked in a frying pan, transfer the mixture to the multicooker bowl along with the remaining oil. Next is a layer of potatoes. Spices - to taste. I sprinkled it with cheese and waited 15 minutes in the “Stew” mode so that it would melt slightly and the potatoes would be softer.

2. Place a layer of meat on top of the cheese. Spices - to taste. Fill with broth, but that's it. so that it does not reach the top of the meat yet.

3. Now - a layer of the remaining potatoes. Salt it a little, pour sour cream and the remaining broth. In the “Extinguishing” mode, set the timer for two hours.

4. This is the dish we end up with! Let it cool a little, and then remove from the multicooker bowl, cut and serve!

Potatoes with mushrooms and meat in a slow cooker

Mushrooms with garlic and herbs in a slow cooker

We invite you to try cooking super light and tasty mushrooms with garlic and herbs, cooked in a slow cooker! I love this recipe not only because it's super quick and easy, but it's made in the slow cooker, which frees up space for the oven and stovetop, which is super convenient.

This dish is rounded out with a little broth to cook the mushrooms and make a sauce with some cream and Parmesan cheese at the end! This is how these slow cooker garlic mushrooms come to be - the perfect side dish for any family holiday!

Ingredients

• 1 1/2 pounds mushrooms
• 2 tablespoons unsalted butter
• 4 cloves garlic, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
• 1/2 cup vegetable broth (or chicken broth) salt and pepper for taste
• 1/4 cup half and half
• 1/2 cup grated Parmesan cheese
• 2 tablespoons parsley, chopped

Step by step plan

Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and simmer in the slow cooker on low for 2 - 3 hours or high for 1 - 2 hours, then toss in the half and half with Parmesan and parsley!

Potato casserole with mushrooms and meat in a slow cooker

Ingredients

• 1.5 kg steak
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 onion, chopped
• 8 French shallots, peeled and halved
• 3/4 cup dry red wine
• 400 g canned tomatoes
• 1 cup beef broth
• 200g cups of mushrooms,
• 200 g Swiss brown mushrooms (champignons)
• 2 tablespoons chopped oregano
• 2 bay leaves
• Woolworths mini potatoes, serve
• 1/4 cup chopped flat leaf parsley, plus additional parsley, sautéed, to serve

Step by step recipe:

1. Trim fat from beef and cut into 3cm pieces. Add flour seasoned with salt and pepper to coat well.
2. Heat 1 tablespoon oil in a frying pan and cook the beef in batches until browned. Transfer to a plate. Add the remaining oil to the same pan and cook the shallots for 5 minutes or until softened. Heat the pan with the red wine, scraping up any bits from the bottom of the pan. Add tomatoes, broth, mushrooms, oregano and bay leaf. Season to taste.
3. Transfer mixture to slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
4. Cook mini potatoes according to. Add chopped parsley sprinkled on top. Serve with potatoes and garnish with parsley.

Both the meat dish and the side dish!

Potatoes with meat and mushrooms in a slow cooker turn out tasty and satisfying. You can choose any type of meat - pork, beef, poultry. We preferred chicken.

On a note! The potatoes can first be fried until half cooked, then they will definitely not turn into an unattractive porridge.

Compound:

• 0.5 kg chicken pulp;
• 0.1 kg chanterelles;
• 0.4 kg potatoes;
• 50 g leeks;
• 3 tbsp. l. olive oils;
• salt;
• 125 ml filtered water.

Preparation:

1. Wash the fillet, dry it, remove the film.
2. Cut the meat into small cubes.
3. Add olive oil to a multi-bowl and add chicken.
4. Set the “Frying” option. Fry the fillet until beautifully golden brown.
5. Meanwhile, fill the chanterelles with cold water. Let's wash and clean them.
6. Dry the mushrooms and place them in a multi-bowl with the meat. By the way, chanterelles can be replaced with any other mushrooms.
7. Wash the leek and chop it into thin rings.
8. Let's send it to the multibowl.
9. Peel the potato roots and chop them into large slices.
10. Place the potatoes in the slow cooker.
11. Add salt and add your favorite seasonings to the taste of the dish.

12. Add filtered water.
13. Stir and cook in the “Stew” program for 40 minutes.
14. Potatoes with chicken and mushrooms in a slow cooker are ready!

Advice! The taste of potatoes with mushrooms can be complemented with cream or cheese notes.

Potato and mushroom casserole

It's easy to make a delicious casserole using a simple set of ingredients in a slow cooker. It can also be given to children. First you should fry the mushrooms and boil the potatoes.

Compound:

• 0.7 kg of potatoes;
• 0.3 kg of mushrooms;
• onion;
• 2 eggs;
• 1 ½ tbsp. l. purified vegetable oil;
• 1 tbsp. l. semolina;
• salt;
• ground pepper.

Preparation:

1. Peel and wash the potatoes.
2. Boil it in slightly salted water and grind it into a puree.
3. Clean the mushrooms and blanch for 2-3 minutes.
4. Finely chop them.
5. Peel the onion and cut into small cubes.
6. In a frying pan in vegetable oil, fry the onion with mushrooms until soft. Season with salt and freshly ground pepper.
7. Let's beat the eggs.
8. Add the egg mixture to the puree and stir well.
9. Lubricate the multibowl with oil (not only the bottom, but also the walls).
10. Sprinkle it with semolina.
11. Place half of the potato mixture, distributing it evenly.
12. Distribute mushrooms and onions on top.

    
    Next, add the second part of the puree.

13. Set the “Baking” option. Cook the casserole for 45-50 minutes.
14. Serve it with sour cream and sprigs of herbs.

Colorful assorted vegetables with mushrooms

In the season when nature generously pampers us with its gifts, it is easy to prepare a delicious dish of vegetables and mushrooms. And in winter, you can easily experiment with its composition, replacing some vegetables with others.

Compound:

• 0.4 kg of mushrooms;
• 3-4 pcs. potato tubers;
• onion;
• 2 tomatoes;
• zucchini;
• eggplant;
• bell pepper;
• 2-3 cloves of garlic;
• greenery;
• ½ tbsp. filtered water;
• salt;
• refined vegetable oil;
• blend of spices.

Advice! To get rid of excess starch, potato root vegetables should be thoroughly rinsed before slicing.

Preparation:

1. Let's start preparing the products. Wash the mushrooms, herbs, and vegetables.
2. Peel the onion, potato root vegetables, garlic cloves, eggplant and zucchini.
3. Cut the mushrooms into thin slices.
4. Peel the pepper from the stalk and chop it into cubes.
5. We will also cut the potato tubers into cubes, and the eggplant and zucchini into circles.
6. Salt the eggplant and leave for 10 minutes, then rinse it. This way we will get rid of bitterness.
7. Chop the tomatoes and onions into thin half rings.
8. Chop the herbs and garlic cloves.

   
   Fry the mushrooms in a frying pan in a small amount of oil until the liquid has evaporated. You can also do this in a slow cooker using the “Frying” program.

9. Add vegetable oil to a multi-bowl and add potatoes.

10. Now let's put the mushrooms into the slow cooker. Lightly salt the ingredients and season with pepper.
11. The next layer is onion with garlic.

12. Next, add the eggplant and zucchini. We will also add salt and pepper to this layer.

13. Then add bell pepper.

14. Distribute the tomatoes on top of the peppers.

15. Place the greens last.

16. Add filtered water. Do not add too much liquid, as the vegetables themselves provide enough juice.
17. Set the “Stew” option and cook the dish for an hour.

Simple roast recipe

Home-style roast pork in a slow cooker is a hearty, aromatic and incredibly tasty dish that everyone, without exception, will enjoy. It is best to choose pork loin, neck or kidney meat for its preparation, the main thing is that it is not too fatty.

Potatoes and onions are traditionally added to the meat pieces in the roast. This dish also contains fresh tomatoes, carrots, sweet bell peppers, various seasonings and spices. By the way, you can replace fresh tomatoes with tomato paste or juice.

Compound:

• 0.5 kg pork tenderloin;
• 1 kg of potatoes;
• 2 pcs. garlic cloves;
• onion – 1 head;
• 3 tbsp. l. refined sunflower seed oil;
• 1 ½ tbsp. l. tomato paste;
• 2 pcs. sweet bell peppers;
• salt and ground allspice to taste.

Preparation:

1. Let's start by preparing the necessary ingredients. Pre-defrost the pork loin and rinse thoroughly under running water.

2. Dry the meat thoroughly with paper napkins and cut into portions approximately 2 cm thick.

3. Pour refined sunflower seed oil into a multicooker bowl.
4. Place pieces of meat into the multicooker container.
5. We activate the “Frying” program mode and set the timer for 20 minutes. Stirring occasionally, fry the pork.
6. Meanwhile, cut the sweet bell pepper in half, remove the stem, veins and seeds. Peel the onion and garlic cloves.

7. Chop the onion and garlic into cubes.

8. Cut the sweet bell pepper into large cubes or strips.

9. When 10 minutes have passed since the pork started frying, add garlic and onion to the multicooker bowl.
10. Mix thoroughly and cook until the end of the set program.
11. Peel the potato tubers and rinse thoroughly.

12. Chop the potatoes into cubes.

13. Place the remaining ingredients in a multicooker bowl.
14. Add tomato paste, salt to taste and season with pepper mixture.

15. Mix well and activate the “Stew” program mode for 60 minutes.

16. Wait for the beep to sound and stir the roast again. If desired, the dish can be decorated with fresh herbs.

Roast pork with mushrooms in a slow cooker

This dish can be called modern. Mushrooms give the roast a special taste and unique aroma. To prepare it, you can take any fresh mushrooms to your taste, but champignons are still considered the leader.

Compound:

• pork tenderloin – 500 g;
• 500 g potato tubers;
• 0.4 kg of fresh champignons;
• carrots - 1 root vegetable;
• onion – 1 head;
• refined sunflower seed oil;
• salt and seasonings - to taste.

Preparation:

1. Thaw the pork tenderloin, peel all the vegetables and rinse them thoroughly.
2. Cut the carrots into circles, chop the onion into small cubes.
3. Chop the potatoes into slices.
4. Grind the pork tenderloin into portions.
5. Wash fresh champignons thoroughly and cut into slices or cubes.
6. Pour refined sunflower seed oil into a multicooker bowl.
7. Activate the “Frying” program mode. Warm up the oil.
8. Add the onion and sauté until softened, then add the chopped champignons, mix well and fry for about a quarter of an hour.
9. Place the remaining ingredients in a multicooker bowl, mix everything, season with table salt and spices. Pour in some boiled water.
10. We activate the “Quenching” program for 50-60 minutes.