In this article we will look at several delicious recipes roast. What do we know about him? The first association that comes to mind is large pieces meat, cooked with an equal amount of potatoes. But did you know that this dish in Rus' was only on the tables of rich families and nobility? And that this delicacy has a title of nobility awarded by Charles II in Great Britain? Or have you heard that it was served as the main course at the wedding of Tsar Alexei Mikhailovich? It would seem so simple to prepare, but with a rich history.
Due to its simple ingredients, this dish can be found in different countries world, but each will have its own flavor. For example, in Denmark, meat is stuffed with anchovies and marinated in lemon juice. And in Germany, this dish consists of layers, where the lower one is generously covered with lard (by the way wonderful recipe, try it, you won’t regret it), then there is a row of meat, grated crackers on top, served, as a rule, with fried potatoes and salted milk mushrooms. In Italy they decided to combine business with pleasure, they stew it in wine, not bad, right?
Roast in pots with meat and potatoes in the oven is also good because its main ingredient can be anything: beef, lamb, pork, and poultry will do the job perfectly. And the cooking methods are also different. You can fry in a frying pan, stew in a pan, or bake in the oven, such as, for example. And if you have the opportunity to cook in an oven in clay pots or in a cauldron over a fire, then that’s simply gorgeous. And it's funny how you can cook the same dish, but how different it will sound. But the classic cooking recipe should not be put aside.
Since ancient times in Rus' they cooked food in clay dishes in a Russian oven. Unfortunately, the Russian stove is now unavailable, but the clay pots remain. They make the meat and potatoes especially tender and tasty.
Ingredients:
- Pork – 600 g;
- bell pepper- 1 PC.;
- Dutch cheese – 100 g;
- carrots – 2 pcs.;
- potatoes – 800 g;
- tomato – 2 pcs.;
- * onion – 1 pc.;
- sour cream – 100 g;
- butter.
Preparation:
1. First, we need to prepare our products. We wash the pork and vegetables, peel the potatoes, onions and carrots.
2. Cut the onion into half rings.
3. Grate the carrots on a grater with large divisions.
4. Cut the tomatoes into small squares.
5. Cut the potatoes into small cubes.
6. We also cut the pork into small pieces.
7. Grate the cheese using a large grater.
8. Heat the butter in a frying pan and add the pork. Fry for about 5-7 minutes until half cooked.
10. Then heat the butter in a frying pan again and fry the potatoes until half cooked.
11. Now let's move on to the most interesting part. Place potatoes on the bottom of the pots and sprinkle with salt and pepper. Next, lay out the meat and also sprinkle with salt and pepper.
12. Place a layer of fried vegetables on the meat. We, in turn, cover the vegetables with the remaining potatoes. Salt and pepper.
13. Add grated cheese and a grated layer of sour cream. Cover with lids and place in the oven at 180 degrees for 50 minutes.
14. The finished pots need to simmer in the switched off oven for another 5 minutes.
Pot roast is a dish that is only eaten fresh and hot. This dish will always decorate festive table and will not leave anyone indifferent.
Pork in pots with mushrooms - Step-by-step cooking recipe
This dish is for those who like to eat deliciously, but not spend a lot of time on cooking.
Ingredients:
- Pork – 800 g;
- Mushrooms – 500 g;
- Potatoes – 800 g;
- Tomato – 2 pcs.;
- Onion – 1 pc.;
- Garlic – 3 cloves;
- Bell pepper – 1 pc.
Preparation:
1. Add pieces of meat to a frying pan with heated vegetable oil and fry until golden crust, do not forget to stir thoroughly. After 7-9 minutes of frying the meat, you can add salt and pepper. Then add onion, cut into half rings, and garlic, cut into small cubes. And continue to fry until golden brown.
2. After our mixture has been fried, by the way, you feel this divine aroma, yes, yes, you are its creator, we begin to form the pots. The first layer will be the browned meat, lay it out and, to make it tender, pour a little boiling water. Then comes a layer of mushrooms.
3. Next, add the potatoes, which are cut into cubes, not forgetting to add salt and pepper. Next comes the bell pepper. Add sour cream or mayonnaise at your discretion, and place tomatoes on top. It will be even tastier if you add parsley and a couple of sprigs of dill at the very end.
4. Cover the pots with lids and put them in the oven for 60 minutes and bake at 200 degrees.
That's all, tender pork in the company of delicious vegetables ready! Enjoy and savor every bite.
Recipe with chicken and sour cream
Chicken will be the main component of this recipe. But the whole trick will be in the sauce. Interested? Then let's get started.
We will need:
- Chicken fillet – 600 g;
- Potatoes – 1 kg;
- Onion – 1 pc.;
- Carrots – 2 pcs.;
- Vegetable oil – 2 tsp;
- Sour cream – 150 g;
- Seasoning for chicken;
- Salt;
- Dill – 1 bunch;
- Glass – 400 ml.
Cooking method:
1. Wash the chicken fillet and pat dry with a paper towel. Then cut into large pieces;
2. Place chicken fillet in a frying pan with vegetable oil and fry over high heat. After 5-7 minutes, add seasoning and salt.
3. While the chicken is frying, cut the onion into small cubes and add to the chicken, fry for 10 minutes, stirring thoroughly. We also leave it on high heat.
4. At this time, peel the carrots and potatoes. We cut them into cubes for further placing in a pot.
5. We put fried meat at the bottom of the pot, then carrots, and then potatoes, don’t forget to salt them.
6. Mix sour cream and finely chopped dill. Add the resulting mixture to the pot and fill it with water.
7. Close the filled pot tightly and place it in the oven, preheated to 200 degrees, and bake for 60 minutes.
The finished dish can be served either in a pot or placed on a dish. Do you feel this amazing taste? Bon appetit!
Delicious with beef in pots
This recipe is the basis for your experiments. You can change the ingredients, but the meaning of the dish will remain the same. It will still be delicious.
Ingredients:
- Beef – 300 g;
- potatoes – 500 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- sunflower oil – 2 tbsp;
- tomato paste (ketchup) – 2 tbsp;
- rock or sea salt, spices, bay leaf - to taste;
- green peas – 200 g.
Preparation:
1. Rinse the beef. We remove the veins, film and fat. Cut into small pieces.
3. Cut the peeled potatoes into small cubes.
4. Fry the beef over high heat until golden brown crust, the main thing is not to overcook it, it should remain soft juicy inside.
5. Let's start forming our pot. Beef meat is laid on the bottom, then onions go, and this, in turn, is covered with carrots.
6. The topmost layer will be potatoes. We also add Bay leaf, spices, salt, if necessary.
7. At the same time, dilute the tomato paste with water in a glass. Pour the prepared solution into the pot, but not to the brim so that it does not boil away.
8. Close the pots with lids and put them in the oven, where the temperature is 180 degrees for 40 - 50 minutes.
To the resulting dish a great addition will serve green salad with cucumbers and wild garlic.
Roast with meat and dough
At first glance, this recipe is no different from others, but instead of a lid, there is dough.
Ingredients:
- Pork – 500 g;
- Mushrooms – 300 g;
- Potatoes – 500 g;
- Onion – 1 pc.;
- Sour cream – 100 n;
- Garlic – 2-3 cloves;
- Puff pastry (unleavened or yeast) – 200 g;
- Salt;
- Pepper;
- Vegetable oil.
Cooking method:
1. First, let's prepare the products for further use. We wash the pork, peel the garlic, onions and potatoes.
3. You need to fry the onions and meat, then add the mushrooms, salt and pepper. Continue frying for 20 minutes.
4. Cut the potatoes into large cubes, then fry until a barely noticeable crust.
5. While the potatoes are frying, you need to squeeze the garlic into the sour cream and thoroughly stir the resulting sauce.
6. We begin to pack our pot with a mixture of meat and mushrooms, then time for potatoes, then add sour cream sauce.
7. Grease the edges of the pot with vegetable oil. Roll out the dough to 3mm thick and cover the pot.
8. Place the pots in a preheated oven to 180 degrees and bake for 30-40 minutes.
It turned out to be a good alternative classic recipe. Both tasty and unusual. And how fragrant and satisfying it is.
As you can see, roast is not that difficult to cook, especially since there are so many in various ways preparations. In general, it doesn’t matter what ingredients you use, what kind of container you bake in, the main thing is the mood in which you cook. Remember this.
Video on how to cook a roast under the dough
Enjoy your meal!
in pots pure pleasure! Firstly, the dish turns out to be extremely tasty, as it is prepared in own juice. Secondly, a dish prepared in this way preserves everything nutrients. Thirdly, you can cook in pots without oil, which is very important for those who are on a diet.There are several rules that are important to know if you. Remove the pot from the oven 5-10 minutes before the dish is ready, as it will continue to cook due to the accumulated heat. If you add liquid (water or broth) to the pot during cooking, keep in mind that there should not be too much of it, because foods also release juice. Instead of a pot lid, you can use a dough cake.
The most popular dish, which is cooked in pots, remains a roast. This is meat (less often mushrooms and fish) baked with vegetables.
Roast meat with mushrooms
Ingredients:
beef - 1 kg
bay leaf - 2 pcs.
dried porcini mushrooms - 50 g
salt - to taste
onion - 1 pc.
tomato paste - 4 tbsp. l.
carrots - 1 pc.
sour cream - 200 ml
butter - 5 tbsp. l.
potatoes - 700 g
For dough lids
egg - 1 pc.
kefir - 0.5 cups
butter - 70 g
baking powder - 0.5 tsp.
flour - 1.5 cups
Preparation: pour dry mushrooms into a glass hot water and set aside for 20 minutes. Wash the meat, dry it and cut into small pieces. Heat 1 tbsp in a frying pan. l. oil and fry the meat on all sides over high heat for 15 minutes. Transfer to a bowl. Peel the potatoes and cut into large cubes. Fry in the same pan where the meat was fried until half cooked. Transfer to a bowl. Peel the onions and carrots, cut the onions into thin half rings, grate the carrots on a coarse grater. Remove the mushrooms from the infusion and save the infusion.
Cut the mushrooms into small pieces. Heat the remaining oil in a frying pan and fry the vegetables. Add mushrooms and cook, stirring, over medium heat for 6-7 minutes. Place potatoes, meat, vegetables with mushrooms, tomato paste, bay leaf, salt and pepper in pots. Pour into pots mushroom broth and sour cream, add 0.5 cups of hot water to each.
For the lids, mix kefir, egg, softened butter, salt and sugar. Add flour and knead the dough. Divide it into 4 parts and knead it into cakes with your hands. Cover the pots with dough lids and place in an oven preheated to 200°C for 35-40 minutes. Serve in pots.
Roast chicken
Ingredients:
medium sized carrots - 2 pcs.
mixture “Provencal herbs” - 1 tbsp. l.
fresh frozen green bean- 250 g
ready puff pastry- 300 g
egg - 1 pc.
salt - to taste
sour cream - 1 glass
half a chicken weighing 600-700 g
large potatoes - 4 pcs.
Preparation: Wash the chicken, put it in a saucepan with 1.5 liters of water and bring to a boil. Skim the foam, cook for 35 minutes. While the chicken is cooking, peel the potatoes and carrots and cut into large pieces. Defrost the beans. Place potatoes and carrots in a saucepan, sprinkle with Herbes de Provence. Pour in 2 cups chicken broth and bring to a boil. Reduce heat and simmer covered for 10 minutes. Add beans and cook for another 5 minutes.
Remove the chicken from the broth, let cool, then remove the meat from the bones. Cut the meat into large pieces. Place sour cream in a saucepan with vegetables, season with salt and pepper and boil for another 2 minutes. Remove from heat, add chicken pieces, stir. Divide the chicken and vegetables among 4 pots. Let cool to room temperature. Divide the dough into 4 parts and roll each into a circle slightly larger in diameter than the neck of the pots. Brush the edges of the dough with lightly beaten egg and place on the pots, buttered edges down. Press firmly with your hands. Brush the top of the dough with the remaining egg and place in an oven preheated to 200°C for 15 minutes.
Pork with vegetables in a pot
Ingredients:
garlic - 1 clove
potatoes - 2 pcs.
sour cream - 200 g
mustard - 1 tsp.
carrots - 1 pc.
green onion - 3-4 feathers
pork - 300 g
onion - 1 pc.
Preparation: wash the pork, dry it with paper towels and cut into 2.5-3 cm pieces. Place the meat in a bowl, marinate in a mixture of salt, pepper and mustard, cover cling film and leave for 1 hour. Peel the onions, carrots and potatoes, cut into large cubes. Heat a dry frying pan and place the pork on it. Fry the meat on all sides until golden brown. Divide the pork equally among two pots. Add chopped vegetables. Set aside.
Prepare sour cream sauce. Peel and chop the garlic. Wash the green onions and dill, dry and finely chop. Mix with sour cream, salt and pepper to taste. Preheat the oven to 200ºC. Pour the sour cream sauce into pots. Cover them with lids and place in the oven for 50 minutes.
in pots
Ingredients:
Parsley - 1 bunch
medium apples - 6 pcs.
vegetable oil - 1 tbsp. l.
salt - to taste
carrots - 2 pcs.
sour cream - 400 g
duck - 2-2.5 kg
potatoes - 6 pcs.
onion - 2 pcs.
Preparation: Wash the duck, dry it, and singe it if necessary. Cut into small pieces and fry in hot vegetable oil, turning over periodically. Divide into equal portions into pots and leave in a warm place. Peel the onions, carrots and potatoes. Cut the onion into half rings, carrots into strips, potatoes into slices. Wash the apples and cut into the same slices, removing the core. Wash the parsley, dry and chop.
Place potatoes in the pan where the duck was fried and cook for 4 minutes. Add onion and carrots, cook for another 4 minutes. Arrange vegetables in pots. Add apples to the pots. Mix sour cream with chopped parsley, salt and pepper. Pour sour cream sauce into the pots. Cover with lids and place in an oven preheated to 200°C for 40 minutes.
Rabbit in a pot, Palatinate style
Ingredients:
carrots - 3 pcs.
vegetable oil - 4 tbsp. l.
onions - 3 pcs.
salt - to taste
dry red wine - 0.5 l
rabbit - 1 piece, weighing approximately 1 kg
pork - 400 g
garlic -3 cloves
bay leaf - 3 pcs.
pepper - to taste
cloves - 3 buds
black bread - 1 slice
Preparation: Peel the onion and garlic and chop. Coarsely chop the pork and fry in a pan in hot oil. Add onion and garlic, cook for 6 minutes. Cut the rabbit into 10 pieces. Season, place in the pan with the pork and fry for 10 minutes. Peel the carrots and cut into strips. Break the black bread into small pieces. Transfer the contents of the pan into a pot, pour in wine and 125 ml of water. Add carrots, spices and bread. Cook in the oven at 180°C for 1 hour 45 minutes.
It's hard to mess up a pot roast. If you just over-salt it. This dish is prepared very simply, quickly and does not require any special culinary talent. All ingredients are chopped, pre-fried or placed still raw in pots, and spices are added. The products are filled with sauce or broth, and sometimes with plain water. The roast is baked in the oven.
As a result, we get a stew, or rather, stewed dish, which may include various types of meat or vegetable products, mushrooms. The meat can be either pork tenderloin cut into pieces, or regular minced beef or chicken fillet. Among vegetables, potatoes, carrots, onions, and tomatoes are especially popular. To give the roast more spicy taste, prunes, garlic, various spices and herbs, and aromatic herbs are added to the dish.
Roast prepared in this way acquires incredible tenderness, juiciness, becomes nutritious and tasty.. To make such a dish you will need several small clay pots or one large pot. Sometimes the contents of the pots are covered not with ordinary ceramic lids, but with cakes made from dough. These edible lids are used to cover the containers and bake everything. During baking, such a circle of dough acquires a stunning golden brown crust, and the roast becomes even tastier.
Secrets to Cooking the Perfect Pot Roast
Do you still have questions about how to cook pot roast? Pay attention to the recommendations of experienced chefs, they may be useful to you:
Secret No. 1. Roast can be served in pots, which are placed on plates or special stands. You can add a spoonful of sour cream to each pot. Sprinkle well ready dish fresh herbs.
Secret No. 2. To make the roast more juicy, place the pots in cold water. This way the walls of the container will be saturated with liquid, and during the cooking process the contents of the pot will become especially juicy and tender.
Secret No. 3. You can make lids for pots from dough. To do this, mix kefir (100 ml), egg (1 pc.), butter (70 g), baking powder (0.5 teaspoon), a pinch of salt and flour (1.5 tbsp). Knead the stiff dough from which we form several flat cakes. Cover the pots with dough lids (cakes) and bake. Be sure to make a small hole in the dough to allow steam to escape.
Secret No. 4. Pots of food should only be placed in a cold oven. Otherwise, the ceramic container may be damaged.
Secret No. 5. Roast can be cooked either in small portioned pots or in one large pot. Choose one or another option at your discretion.
Secret No. 6. Products do not need to be fried before baking. A healthier option is to put the raw ingredients in a pot and bake the dish. In this case, the cooking time increases slightly.
Meat baked with potatoes and vegetables in a clay pot turns out incredibly tender, simply melting in your mouth. It’s easy to prepare: all the ingredients are chopped, then put in a pot, and the oven does the rest.
Ingredients:
For 6 pots:
- Beef - 1 kg g;
- Potatoes - 10 pcs.;
- Onion - 2 pcs.;
- Garlic - clove;
- Carrots - 2 sh.;
- Peppercorns - 12 pcs.;
- Bay leaf - 6 pcs.;
- Seasoning for meat;
- Salt pepper.
Cooking method:
- We wash the beef. Cut the meat into pieces and place in a separate container.
- Peel the carrots and onions. Grate or finely chop the carrots, chop the onion. Transfer to meat. Add spices, salt, mix.
- Peel the potatoes and cut them into cubes.
- Place the meat in pots.
- Add potatoes on top.
- We put 2 pieces in each pot. pepper, 1 bay leaf, a little salt.
- Peel the garlic, finely chop it, and add it to the pots.
- Fill the contents of the pots with water. Not completely, so that 1/3 of the contents is covered with liquid.
- Bake in the oven (200 0). We will cook for 1 hour.
- Serve the dish hot. You can sprinkle with herbs.
Interesting from the network
Fragrant and juicy roast pork. Prunes add a special piquancy to the dish. A great option for a holiday or a regular dinner.
Ingredients:
For 6 pots:
- Pork - 500 g;
- Prunes - 100 g;
- Potatoes - 700 g;
- Carrots - 2 pcs.;
- Onion - 2 pcs.;
- Spices, salt;
- Cheese - 100 g;
- Sour cream - 150 g.
Cooking method:
- Wash the prunes and cut into small pieces.
- We wash the pork, dry it, cut it into pieces.
- Fry the meat in oil until golden brown, add salt and pepper, and place in pots.
- Peel the potatoes, chop them coarsely, fry them a little, add salt, and add them to the meat.
- Chop the onions and carrots and fry them a little in a frying pan. We transfer the vegetables into pots.
- Grate the cheese or cut it into pieces. Mix in a separate container with sour cream. Pepper the mixture a little.
- Divide the prunes evenly among the pots.
- Pour water into each container without completely covering the contents of the pots. Spread the sour cream and cheese mixture on top.
- Place in the oven (200 0). We will cook for 1 hour.
- 5 minutes before cooking, remove the lids from the pots so that the roast gets a golden brown crust.
- Serve the dish hot; you can transfer the contents to a plate or serve the roast in a pot.
A fragrant and satisfying dish that can be perfectly prepared for a festive evening or to pamper loved ones on normal dinner. Like all one-pot baked dishes, this roast is very easy to prepare.
Ingredients:
For 6 pots:
- Pork - 500 g;
- Potatoes - 6 pcs.;
- Tomato - 3 pcs.;
- Onion - 2 pcs.;
- Champignons - 300 g;
- Carrots - 2 pcs;
- Bell pepper - 2 pcs.;
- Garlic - 3 cloves;
- Ketchup - 3 tablespoons;
- Sour cream - 6 tablespoons;
- Butter - 75 g;
- Cheese - 100 g;
- Mayonnaise - 6 tablespoons;
- Salt pepper.
Cooking method:
- Cut the pork into thin slices, add salt and pepper. Leave for 10 minutes.
- Grate the cheese.
- We peel the vegetables, finely chop the onion, cut the pepper into squares, tomatoes into small pieces, potatoes into strips, and grate the carrots.
- Cut the champignons into cubes.
- Fry the meat in oil until golden color. Add onions and mushrooms, mix.
- In a separate container, mix ketchup, mayonnaise and sour cream, add a little pepper and garlic, passed through a press.
- Place in pots: fried meat with mushrooms, carrots, tomatoes, peppers, potatoes. We crush the contents of the pots a little.
- Pour a little water into each pot, about 1/3 of the container's volume.
- Add cheese and pour sauce.
- Place the pots in the oven (200 0). We will cook for 1 hour.
- Serve the dish hot, sprinkled with herbs.
The basis of this hearty dish is mushrooms. You can use fresh champignons, but canned or frozen ones will do. It's good to cook this roast with forest mushrooms, which must first be boiled.
Ingredients:
- Champignons - 300 g;
- Onion - 1 pc.;
- Potatoes - 500 g;
- Cheese - 150 g;
- Vegetable oil - 50 g;
- Sour cream - 200 g;
- Salt pepper.
Cooking method:
- We clean the champignons, wash them and cut them into pieces. Finely chop the onion.
- Peel the potatoes and boil until half cooked in salted water.
- Pour vegetable oil into the pan, fry the mushrooms for about 10 minutes, add the onion. Fry everything together until the onion is ready. Salt and pepper.
- Cut the potatoes into large pieces and place them in pots.
- We also send mushrooms and onions there.
- In each pot we put 2 tablespoons of water and 2-3 tablespoons. spoons of sour cream. Sprinkle with grated cheese. We close the containers with lids.
- Bake the roast in the oven (200 0). We will cook for 40 minutes.
Pot roast is a dish loved by many. And not only for its amazing taste and aroma, but also for its ease of preparation. After all, you just need to prepare all the ingredients, chop them, fry them a little, put them in pots and bake them. And everything is very tasty, tender and hearty dish ready. Let's make a roast chicken fillet.
Ingredients:
- Chicken fillet - 500 g;
- Potatoes - 12 pcs.;
- Carrots - 2 pcs.;
- Onion - 2 pcs.;
- Sour cream - 6 tablespoons;
- Vegetable oil - tablespoon;
- Green onions - a bunch;
- Salt, pepper, spices for chicken.
Cooking method:
- Grate the carrots and chop the onion.
- Wash the fillet and cut into small cubes. Sprinkle with salt, pepper, chicken spices (you can use curry). Leave for 10 minutes.
- Fry the fillet in vegetable oil until golden brown. Add onions and carrots, mix. Fry for another 5 minutes.
- Peel the potatoes and cut them into large cubes. Let's add a little salt.
- Place chopped potatoes in pots.
- Place fried fillet with vegetables on top.
- Pour 100 ml of water or broth into each pot.
- Add a full tablespoon of fat sour cream. Close the lids.
- Bake the dish in the oven (200 0). We will cook for about an hour.
- Sprinkle the finished roast with finely chopped green onions and serve the dish hot.
Now you know how to cook roast in pots according to a recipe with a photo. Bon appetit!
Roast in pots with mushrooms is a dish for those who like to eat deliciously, but without spending a lot of time on cooking. Dishes in pots are almost impossible to spoil, except perhaps by over-salting or under-salting.
Roast in pots with mushrooms - basic cooking principles
Preparing the dish is simple: all the ingredients are chopped, pre-fried until half-cooked, or placed raw, and the contents of the pot are poured with broth or sauce.
The main ingredient of the roast is potatoes. It is cut into large enough pieces so that the potatoes do not turn into mashed potatoes during the cooking process. In addition to potatoes, onions, tomatoes, carrots and other vegetables are added to the dish.
The broth can be used with meat, vegetables or mushrooms. Sauces are prepared based on cream, sour cream, tomato paste, etc.
You can take any meat: pork, beef, chicken, etc. It is washed and cut into portions.
For piquancy, garlic, herbs and spices are added to the roast. The dish will turn out original if you add dried or pickled fruits to it.
The roast is prepared with champignons or wild mushrooms.
The dish can be prepared in small pots or in one large one. If you don't have lids, you can use dough or foil instead.
Recipe 1. Roast in pots with mushrooms
champignons – 300 g;
50 ml lean oil;
1. Peel the champignon caps from the top film, trim the stems and place the mushrooms in a colander. Rinse under the tap, dry on a napkin and chop into small pieces.
2. Wash the peeled potatoes, place the vegetable in a saucepan, add water, lightly salt and place on the stove. Boil until half cooked. Drain the broth and cool the potatoes.
3. Place the frying pan on the fire. Pour vegetable oil into it and place the champignons in it. Fry until all the liquid has evaporated. Add finely chopped onions to the mushrooms, pepper and salt. Continue frying until the onion is translucent.
4. Coarsely chop the cooled potatoes and place them in pots. Place fried mushrooms and onions on top of it.
5. Pour two spoons into each pot drinking water and sour cream. Sprinkle cheese shavings on top. Cover with lids and place in the oven for forty minutes. Bake at 200 degrees.
Recipe 2. Roast in pots with mushrooms and meat
150 ml broth or filtered water;
300 g fresh mushrooms;
two cloves of garlic;
600 g potatoes;
ground black pepper;
120 ml vegetable oil;
1. Take pork with layers of fat to make the dish juicy. Rinse the piece under the tap, cut out all the veins, excess fat and, if any, bones. Pat the meat dry with napkins and cut into strips.
2. Place the pork in a dry frying pan and fry it over high heat until golden brown, stirring constantly so that the meat is evenly fried on all sides.
3. Remove the thin film from the champignon caps, trim the stems and wash the mushrooms. Cut them into thin slices.
4. Transfer the fried pork to a separate plate and place the mushrooms in the pan. Cook until all the moisture has evaporated. Stir to prevent the mushrooms from burning. Then add a couple of spoons to the pan vegetable oil and continue frying until golden brown. Transfer the mushrooms to a separate bowl.
5. Peel, wash and chop the potatoes into bars. Pour a little more oil into the frying pan where the mushrooms were fried and fry the potatoes in it until golden brown over high heat. Transfer potatoes to a plate.
6. Peel the remaining vegetables, wash them and chop them: carrots into strips of medium thickness, onions into small cubes. Fry the carrots until soft, add the onion and continue cooking, stirring, for another ten minutes.
7. Place the ingredients in the pots in this order: potatoes, pork, champignons, fried carrots and onions. Squeeze the garlic on top and season with pepper, Provencal herbs and salt. Pour about half a cup of broth into each pot. Place in the oven for an hour. Cook roast in pots with mushrooms and meat at 180 degrees.
Recipe 3. Roast in pots with mushrooms and creamy cheese
pork tenderloin – 700 g;
12 potato tubers;
onion - three heads;
half a kilogram of frozen forest mushrooms;
150 ml heavy cream.
1. Peel and wash the vegetables. Chop the onions into half rings. Chop the carrots into large shavings. Place the onion in a frying pan with heated oil and fry it until translucent, add the carrots and continue cooking, stirring constantly, until soft. Place the roasted vegetables on the bottom of the pots.
2. Place coarsely chopped potatoes on top of the vegetables. Season with salt and sprinkle with half the grated cheese.
3. Thaw the mushrooms, place them in a frying pan and simmer, sprinkle them with dill. Place mushrooms on top of potatoes.
4. Wash the meat, pat it dry with napkins and cut into small slices. Fry over high heat, stirring constantly, for seven minutes. Finally, season the meat with pepper and salt. Place pork over mushrooms.
5. Combine cream with sour cream. Pour the resulting mixture into the contents of the pots. Get scared from above dried herbs, cover with lids and place in the oven for an hour. Just before finishing, sprinkle the dish with the remaining cheese shavings. Before serving, stir the contents of the pots.
Recipe 4. Roast in pots with mushrooms, meat and fruit
hot green pepper;
dill and parsley.
1. Wash the pork under the tap, dry it with napkins and cut into pieces the size of Walnut. Place the meat in a bowl, season with pepper and salt, stir and marinate for at least half an hour.
2. Peel, wash and cut small potato tubers into eight slices. Place the chopped vegetable in a bowl, sprinkle it olive oil, salt and stir.
3. Open the jar of pineapples, drain the syrup, and cut the fruit rings into quarters.
4. Place the potatoes among the pots. Place the meat on top of it and season everything with cumin, rubbing it between your fingers.
5. Green hot pepper remove the stalk, clean the seeds and cut the vegetable into rings. Place into pots. Top with pineapples, prunes and a whole clove of garlic. At the end, add two sprigs of dill and parsley.
6. Close the pots with lids and place in the oven for 15 minutes. Cook at 200 degrees. Then reduce the temperature to 160 C and bake for another half hour.
Recipe 5. Roast in pots with mushrooms and meat in tomato-wine sauce
800 g beef pulp;
ground black pepper;
15 black peppercorns;
three onions;
150 ml of drinking water or broth;
50 g celery root;
300 g champignons;
100 ml dry white wine;
five cloves of garlic;
three bay leaves;
50 g tomato paste;
ten clove buds.
1. Wash the beef pulp, strip it of veins and films, dab it with napkins and cut into large slices.
2. Peel, wash and cut the potatoes in half. Chop large tubers into slices.
3. Peel and wash the garlic, celery, carrots and onions. Chop all vegetables except onions into small thin strips. Chop the onion into rings. Place all vegetables in a bowl and stir.
4. Peel the champignons, rinse, dry on a paper towel and chop into thin slices.
5. To the bottom clay pot add a bay leaf and a third of the vegetables. Place beef slices on them. Place mushrooms and potatoes in the next layer. Again a layer of vegetables, meat, mushrooms and potatoes. Season each layer with spices and add a clove of garlic. Season with salt and pepper. The last layer should be vegetables.
6. Tomato paste dilute with wine and broth. Stir and pour the sauce over the contents of the pot. Cover with lids and place in the oven. Turn the temperature to 200 degrees and bake for half an hour. Then turn the heat down to 170 C and cook for another two and a half hours.
Recipe 6. Roast in pots with mushrooms, meat and green peas
two cloves of garlic;
half a kilogram of porcini mushrooms;
freshly ground black pepper;
two onions;
100 g green peas;
six bay leaves.
1. Washed piece pork tenderloin wet with napkins and cut into pieces large pieces. Place the meat in a heated frying pan with oil and fry over high heat until golden brown. Stir constantly to ensure the pork browns evenly. Finally, season with pepper and salt. Place the meat in the pots.
2. Wash the porcini mushrooms, dry them and chop them into slices. Fry separately in vegetable oil for five minutes. Finally, squeeze out the garlic, stir and place on top of the meat.
3. Chop the peeled onion into thin half rings. Peel the carrots and chop into small cubes. Fry the onion until translucent, then add the carrots and cook for another seven minutes. Place the roasted vegetables among the pots.
4. Peel the potatoes and chop them into small cubes. Place in pots. Sprinkle about a tablespoon of green peas on top. Add some salt. Pour in the broth and add a spoonful of sour cream. Place a bay leaf on top. Bake for half an hour at 200 degrees.
- The roast will be juicier if the pots are soaked in cold water for a while before using.
- Place the pots in cold oven, otherwise the ceramic cookware may crack.
- To make the dish more healthy, place the vegetables in the pot raw.
- Serve the roast directly in the pots, placing them on plates or special stands.
- Before serving, add sour cream and fresh herbs to each pot.
Calories: Not specified
Cooking time: Not indicated
Roast with vegetables and meat is one of the common dishes prepared in. The roast is prepared mainly from standard products such as meat, potatoes and vegetables. The roast is baked in pots in the oven or in a ceramic form.
Roast meat in pots is considered a la carte dish and served to the table directly in the pot, hot. You can diversify the taste of a dish using herbs, dried fruits, to taste and desire. Nourishing, tasty and aromatic dish, meat soaked in vegetable juice, tender potatoes, this kind of roast in pots with pork is often on the dinner tables of hospitable hostesses. Many people believe that a recipe for roast in pots necessarily implies the presence of meat and vegetables, but if you look at the history of this dish, you will see that this is not entirely true. The dish got its name because it used to be cooked in an oven; roast comes from the word heat. It turns out very interesting and tasty, it can be prepared not only for Halloween, but also for regular table. So, we present a photo recipe for how to cook roast pork with vegetables in pots.
To prepare roast in pots we will need:
- potatoes – 1 kg;
- pork pulp – 700-800 gr.;
- onion– 1-2 pcs.;
- carrots – 1 pc.;
- tomato - 2 pcs.;
- bell pepper – 1 pc.;
- sour cream - 200 gr.;
- salt, pepper - to taste;
- vegetable oil;
- a couple of dill and onion feathers;
- water.
Recipe with photos step by step:
Wash the potatoes well, peel them, cut them into medium-sized pieces. 
Grate the carrots on a coarse grater. For those who like a sweeter taste, you can add more carrots, good juicy carrots Doesn't add much sweetness to the meat and potatoes. 
Cut the onion into rings, not necessarily thinly. 
To prepare a roast with vegetables, you can use any meat, pork, beef, veal, lamb, chicken, and so on. But it is best to take pork pulp, it is more tender and not as cruel as, for example, beef. It cooks faster and the dish is more juicy. Cut the pulp into pieces, approximately the same size as potatoes. 
Fry the potato cubes in vegetable oil over moderate heat for literally 5-10 minutes. 
Place them in pots and cover with a lid. 
Cut the bell pepper into strips, not thinly. 
Fry onions, carrots and peppers in vegetable oil until golden brown. 
After slightly sweating the vegetables, add the chopped meat. Fry until half cooked. 
While the meat and vegetables are simmering, cut the tomato in half and cut into slices. 
Open the potatoes laid out in pots and place a couple of tomato slices on top. 
Place meat and vegetables on top of tomatoes. 
Add more tomato slices on top of the meat. When the pot is heated, the tomato releases its juice, making the roast more juicy. 
Cover the contents of the pots with sour cream, close the lid and place in an oven preheated to 180 degrees for about 35-45 minutes. It is necessary to close the lid; this is done so that during stewing the heat does not escape from the pots and all the ingredients are properly extinguished. 
After the time has passed, we take the pots out of the oven; if you do not plan to eat them right away, then it is better to leave them in the oven (turned off). Well, then according to your taste and desire, sprinkle with dill or onion. It is better to serve the roast with some light food. 
Tip: If the tomatoes are not very juicy, then you can add a little water to the pots, just a couple of tablespoons.
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