Easter roast

Easter roast: Easter

This is how the perfect roast for Easter succeeds

After a hearty breakfast on Easter Sunday at noon the next highlight: The Easter roast. The feast is always popular thanks to its short preparation time - because most of the time the roast sizzles in the oven. So you can take care of the guests in peace and does not have to constantly run back and forth between the kitchen and the living room.

The right piece of meat for the roast

The taste and the price Significantly depend on which piece of meat of each species to be. The cuts differ in fiber content, fat content and connective tissue content - this directly affects the tenderness, taste and juiciness of the Easter roast. Very often and like meat is taken from the beef hips, but there are also other parts recommended.

  • beef: Roast beef, fillet, leg (hip, top / bottom shell, ball), shoulder, chest
  • Pig: Ham, belly, neck, chest, shoulder
  • Calf: Club, shoulder, back, chest
  • Lamb: Back, leg, shoulder, crest, knuckles

The right roast size

When planning the Easter dinner you will quickly come across the required amount of meat. There is a simple guideline for this: Per adult one counts on 125 to 150 grams of meat boneless.

Cooked to the point

For the perfect cooking time it makes sense with a roasting thermometer to work. It measures the core temperature and helps to accurately determine the cooking point, which can vary greatly depending on the size of the roast. Cooking time information in recipes therefore only ever provide a clue. The application is very simple. If the pieces of meat are unevenly shaped, you can first pierce the roasting thermometer at the thinnest point, then cut off the first piece, keep it warm or serve it already, and finish frying the thicker piece.

Recipe: pork roast with vegetable filling

Recipe for a pork roast for four people: with fresh vegetables as a filling gives the Easter roast a spring-like note. To do this, potato dumplings simply taste heavenly.

Baking time: 90 minutes


  • 500 g of triggered pork neck
  • 1 green pepper
  • 1/4 celeriac
  • 2 bunch chives
  • 3 meat tomatoes
  • 1 tablespoon of green pepper
  • 5 tablespoons cream
  • 60 g of grated Emmentaler
  • a little salt and pepper
  • something kitchen yarn
  • 3 tablespoons rapeseed oil
  • 2 onions
  • 1 big carrot
  • 1/4 l hot meat broth
  • 1/8 l of red wine
  • 1 egg (medium size)
  • 1 tbsp almond flakes


First, the peppers, celery and chives are cleaned and finely diced. Then peel and gut the tomatoes and cut them into small cubes. The vegetables are mixed with the cream and cheese, salted and peppered. Now you cut in the meat along the fiber a bag and fill it with the vegetable filling. Finally, the meat is tied together with kitchen yarn to a roll roast.

The oil is heated in a roasting pan, leaving the meat at high heat roast brown all around and adds salt and pepper at will. The previously cleaned and chopped onions and carrots are briefly cooked in the roasting pan. Then add meat broth and red wine. Now the roast must stew well for 90 minutes. The kitchen yarn can then be removed from the finished Easter roast.

The sauce is passed through and cooked a little. Then add the remaining cream, taste the sauce and season it if necessary.

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Video Board: Brennan & Carr Serves Show-Stopping Roast Beef — The Meat Show