French-style meat in a slow cooker with potatoes

It's fast, simple and delicious! For a hearty family dinner. I cooked French-style meat with potatoes in a slow cooker for the first time. I was very pleased. it saves a lot of time. It does not differ at all from meat baked in the oven. You can use any meat, of course, make adjustments for temperature and time.

Esenija

The author of the recipe

French-style meat with potatoes in a slow cooker

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Composition / ingredients

Servings:

Pork

400

Onion

Cherry tomatoes

100

Potatoes

Salt

Mayonnaise

Hard cheese

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 8 g

Fats 45 % 13 g

Carbohydrates 28 % 8 g

180 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
How to bake meat in French with potatoes in a slow cooker? We take pork. I have a neck. It is softer and with layers. Let's beat it off a little. I immediately salted, about 0.5 tsp .
Step 2:
Peel the onion and cut it into rings.
Step 3:
Peel the potatoes too and cut them into circles.
Step 4:
I cut the meat into more strips. It will be more convenient to get portions this way.
Step 5:
We put the meat on the bottom of the multivark cup.
Step 6:
Put the onion on top.
Step 7:
Put the potatoes on top and lightly salt it.
Step 8:
Cherry tomatoes cut into 3 parts and spread on top. You can take 1 tomato and cut it into mugs.
Step 9:
Make a mesh of mayonnaise on top.
Step 10:
Grate the cheese on a grater.
Step 11:
And sprinkle cheese on top. We put the cup in the slow cooker and turn on the Baking mode for 1 hour.
Step 12:
After an hour, turn it off and take it out. Our meat is ready. Bon appetit!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).