Roast in pots belongs to the category of dishes that I would recommend to those hostesses who are just starting their culinary journey. The fact is that to cook roast in pots, we need the most common ingredients and products that are affordable both in price and in their availability in any store. The cooking process begins with the fact that the ingredients required for the recipe are pre-fried slightly in a pan, and, while still half-baked, are folded into a pot. Then spices, seasonings, herbs and salt are added to them, and all the components of the future roast are poured with broth, sauce or ordinary drinking water. It remains only to put the pot in the oven and bake the roast for the amount of time indicated in the specific recipe.

The result of all such culinary manipulations will be as follows: we will not only get a delicious roast in pots, which may contain different types of meat, vegetables, mushrooms, spices, herbs, so in addition, all these products will be given ideal conditions for languishing, thanks to to which the taste of roast in pots will be simply indescribable. The most commonly used meat is pork, veal, lamb or chicken fillet. It is not uncommon to make a kind of "meat mix" by combining several types of meat in one recipe, cutting it into pieces beforehand.

A vegetable component can include a set of the following ingredients: carrots, onions, potatoes, tomatoes, bell peppers, etc. Here you should rely both on the list of products of a particular recipe, and make a selection based on your culinary preferences.

Remember that a lot will depend on the choice of spices, herbs and herbs. Correct and successful combination of them with onions and garlic can give you new shades of taste that are unlike anything else. The last important moments when cooking pot roasts are, of course, time and temperature. Both the tenderness of the finished roast and its juiciness depend on these factors.

How you get your roast depends largely on the pots. It can be cooked in one large clay pot or in several portion pots. In the latter case, the pots of roast before being sent to the oven can be covered not with ordinary clay lids, but with dough rolled into circles. Thus, you end up with not only roast in pots, but also delicious crispy bread with which you can serve it to the table.

Roast pork in pots with potatoes

Oven-cooked pork and potatoes are a safe bet for any dinner. From the proposed amount of food, it turns out to cook a roast for 6 servings, so you will be able to satisfyingly feed even a large family.

Ingredients:

• 12 potatoes
• 500 g pork
• 2 carrots
• 2 onions
• 4 stalks of leeks
• 2 bell peppers
• 2 tomatoes
• 1 tbsp sour cream for each pot
• 1 tbsp tomato sauce for each pot
• Black pepper
• Herbs
• Vegetable oil for frying potatoes

Cooking method:

1. Peel the potatoes, rinse and cut into slices. Grease the pan with vegetable oil and fry the potatoes over high heat so that it becomes covered with a crust on the outside, but at the same time it remains half-cooked in the middle.
2. Put half of the potatoes on the bottom of the pots and salt.
3. We wash the pork, cut into pieces, salt and fry until half cooked.
4. Then add the carrots cut into slices to the meat.
5. Put the lightly fried pork with carrots in the pots.
6. Put the remaining potatoes on top.
7. The next layer will be pre-peeled, washed and cut into rings onions.
8. Next, do the same with bell peppers and leeks.
9. The final layer will be tomatoes cut into circles.
10. Pour all the ingredients on top with sour cream and tomato paste. Sprinkle with herbs and black pepper to taste.
11. Fill each of the pots with boiling water, so that the water completely covers all their contents.
12. We pick up the pots with a lid or a circle of dough, after which we send them to the oven for 40 minutes. Cooking temperature 180 degrees.

Delicious roast in pots with vegetables

If you like the taste of stewed vegetables, then you will surely like the recipe for roast vegetables in pots. Yes, since I really love cheese, I could not resist the temptation to make a kind of hat out of grated cheese. With the specified amount of ingredients, you can make 3 pots of roasts.

Ingredients:

• 2 eggplants
• 2 tomatoes
• 1 bell pepper
• 150 g hard cheese
• 3 tbsp sour cream
• 1 onion
• Parsley to taste
• Spices
• Herbs

Cooking method:

1. Peel the eggplants, rinse and cut them into cubes.
2. Fry them in vegetable oil until tender, do not forget to salt to taste.
3. We put the finished eggplants on the bottom of the pot.
4. On top of them we put chopped tomatoes and bell peppers.
5. Peel the onion, rinse and cut into rings. Fry until transparent and then put in pots. Add spices, herbs and salt to taste.
6. Put a spoonful of sour cream and a little parsley in each pot with vegetables.
7. Fill the pots up to half with boiling water, and in the end, sprinkle the contents of each pot with grated cheese.
8. We cover the pots with a hot lid and send them to the oven, preheated to 180 degrees, for 40 minutes.

Pot roast lid

If you want to cook not only roast in pots, but also bread for it at the same time, then use this recipe and make a lid of dough for the pots. Excessive efforts on your part will not be required, but your home or guests will be surprised.

Ingredients:

• 1 tbsp. kefir
• 1 egg
• 0.5 tsp Sahara
• 0.5 tsp soda
• 3 tbsp. flour

Cooking method:

1. In a deep container, mix kefir, eggs, sugar and soda.
2. Mix well, add salt and flour.
3. We knead the dough, it should eventually peel off well from the hands.
4. We make circles from the dough, and cover each of the pots with them like a lid.

Now you know how to cook pot roast. Bon Appetit!

Roast in pots is a dish that will definitely suit everyone's taste. If you love meat, you can opt for roast pork, veal or chicken. If you're a vegetarian, try the vegetable stir-fry. Whichever option you choose, you have every chance to achieve another victory in this culinary duel, since it is very, very easy to cook home-style roasts. Finally, I want to give a couple of tips to make your pot roast tasty the first time:

• Roast can be cooked from pre-fried foods, although I personally prefer to let them simmer a little in a pan;
• You can cook roasts both in portioned clay pots, and in one large one. Here, proceed from what culinary utensils you have in stock;
• Roast pots are best placed in a cold oven, otherwise they may be damaged;
• If you have the time and desire, then do not be lazy and prepare dough lids for roast in pots. So you will not only have something to crunch, but please your loved ones with the smell and taste of homemade bread.

Roast with meat and potatoes is one of our most prepared dishes. It is loved for its relative ease of preparation, for its thick, rich taste, for the ability to use in its preparation almost all vegetables and mushrooms we know. A dish is being prepared with sour cream, cheese, tomato sauce, broth and other various gravies.

This allows you not to repeat the preparation of lunches and dinners, and every time you get a practically new, tasty, rich and appetizing dish.

Everyone knows what a roast is. In fact, it is cooked both in a saucepan or cauldron, and in pots. And each method has its own characteristics of preparation. We have already considered how to stew potatoes in a thick-walled pan, and today we will cook them in pots.

Cooking in pots is always interesting, and not only because everything turns out to be very tasty. But apparently also because cooking in earthenware has been going on since ancient times. And our genetic memory remembers those times immemorial, that's why we love such food!

Roast in pots with meat, potatoes and mushrooms in the oven

I will say right away that if you do not want to cook this recipe with mushrooms, then just ignore them. The rest of the recipe remains unchanged.

We need (for 6 pots):

• pork or beef meat - 700-800 gr
• potatoes - 8 - 9 pieces
• carrots - 1 - 2 pieces
• bell pepper - 1 - 2 pieces
• onions - 1 - 2 pieces
• mushrooms - 250 - 300 gr
• tomato sauce - 1 glass
• any broth - 2 glasses
• spices for the marinade - coriander, pepper, dried herbs
• spices for the sauce - thyme, basil, paprika
• vegetable oil - 100 ml
• salt, pepper - to taste
• fresh herbs, sour cream - for serving

Preparation:

I will make a reservation right away that the consumption of products is given approximate. I always cook roasts by adding food by eye. In addition, I often replace some products with others. If it's a vegetable season, I use fresh tomatoes instead of tomato sauce; if there is no bell pepper, then I do without it; if there are young zucchini, then I bring them in; I can add an apple, or a quince. And there can be many such variations.

It's winter now, fresh vegetables sold in the store are not always juicy and tasty, like tomatoes, or too expensive, like bell peppers. Therefore, I use blanks - I have my own frozen mushrooms - boletus mushrooms, my own, and frozen bell peppers from the garden.

If you don't have your own blanks, then use tomato paste and frozen mushrooms, such as champignons sold in a store.

Now, with regards to meat. You can cook roast with any meat, but it is important to remember that pork will cook faster, and beef will take more time to get ready. Therefore, I will tell you how to cook if you use pork, and how if you decide to use beef. By the way, I have a recipe where we cooked.

1. Prepare the meat. We will need a piece of pulp, preferably tenderloin, although today I cook from ribs. If your meat is frozen, then remove it from the freezer in advance, and let it rest at room temperature and defrost in a natural way. Sometimes the meat is put in the refrigerator, so the meat is defrosted even better.

Try not to use a microwave oven and water, either cold or hot, when defrosting. This degrades the taste of the meat, makes it not as tasty as it could be.

2. Rinse the meat, let the water drain, then dry it with paper towels. Cut into small pieces, about 2 - 3 centimeters, so that it has time to reach readiness on time.

Sprinkle it with a mixture of spices, stir, cover with a lid so that it does not dry out and leave to marinate for 30-40 minutes.

If you use pork, then the meat will have time to cook, and if you cook from beef or veal, then it is better to pre-fry the pieces after the marinade.

3. Today I have pork, so I will not fry it, it will be enough to marinate it. I'll take care of vegetables.

4. Dice the onions and carrots. Onions as small as possible, and carrots can be cut into 2 cm cubes.

Take 1 or 2 carrots, depending on the size, well, whatever you like.

Peel the potatoes and place them in cold water so that they do not darken. For one pot, as a rule, there are one and a half to two potatoes.

5. In a frying pan, heat the vegetable oil and fry the onion in it until slightly golden brown or just until soft.

If using beef, fry the meat first. Fry it over high heat so that it immediately "seals" with a crust. Then add the onion. And further, all subsequent steps are performed without changes.

6. Add carrots and fry all together for 4 - 5 minutes.

7. If you add bell peppers, then it must be cut into cubes, as well as other vegetables and meat. But I already have frozen pepper, cut into strips, I add it. Fry everything together for 3 to 4 minutes.

8. Now it's the turn of the tomato sauce. As I said, I have it at home, and does not contain the same concentration as the store one. Therefore, I pour it a whole glass, and if I used tomato paste from the store, I added only 1 - 1.5 tbsp. spoons.

9. Simmer everything with tomato for 5 minutes, then add broth, any available - meat, chicken, vegetable will do. Bouillon cubes come to my rescue again. When I boil vegetables, or just potatoes, I do not pour out the broth. I cool it down and pour it into ice molds, then ice it. And in such situations, he comes in handy.

Basically, if there is no broth, then you can use just water. We have a lot of both meat and vegetables, so the broth of the roast will turn out good in any case.

10. When the sauce comes to a boil, add spices to it, and also salt and pepper it to taste, let it simmer for 3 - 4 minutes.

Remove the leaves from the thyme sprigs and add to the sauce. You will need 3 - 4 branches. Let it boil, then remove the pan from heat and leave for the time being.

11. Prepare the pots. We have guests today, and I will cook the roast in six portion pots. Among my guests, one does not eat mushrooms, the other does not eat meat, the rest eat everything. Yes, it would be a difficult task if we did not cook in pots. Everything is simple here. We spread what is needed in each pot, or rather we do not put what is not needed.

12. At the bottom of the pot, pour a large spoonful of sauce with vegetables into all 6 pots at once. Then cut the potatoes into 3 by 3 cm cubes.

And lay out in layers, a layer of meat - a layer of potatoes - a layer of mushrooms. If somewhere some product is not needed, then we skip it.

If you fried meat, then put it along with the sauce. Thus, we spread the ingredients to the top, but so that there is room for the remaining sauce, which we again lay out in pots.

13. In each of the pots, add half a teaspoon of salt and add boiled water to cover the contents. Try not to fill or flood the pots all the way to the top. During the heating process, everything will begin to boil and will pour out, after which it will burn in the oven and give an unpleasant odor.

14. Cover the contents with lids, which usually come with the pot. I also like to cover them with dough puffs. But if you do it right away, they will fry unnecessarily. Therefore, cover the pots with them in the second half of the baking. I will tell you how to cook them at the end of the recipe.

With such puffs, the pots look completely home-like, moreover, they replace bread and make the dish even more attractive.

15. Preheat the oven to 220 degrees, put the pots on a baking sheet and put in the oven. After 30 -40 minutes, remove the baking sheet, taste the potatoes and meat, they should be halfway ready. Also taste salt and pepper, add both as needed. Remove the lids and cover the pots with puffs, coat the top with an egg so that after baking they become ruddy and tasty.

Put in the oven again and bake for another 30 minutes.

16. Let the finished dish stand a little, taking it out of the oven, then put the pot on a dessert plate and serve in portions to each of those present. Sprinkle with fresh herbs for taste and decoration. Sour cream can be served if desired.

17. Eat with pleasure!

How to make puffs for pots

We need (for 6 servings):

• flour - 2 cups
• sour cream - 100 gr
• egg - 2 pieces
• vegetable oil - 2 tbsp. spoons
• sugar - 1 tsp
• salt - 0.5 tsp
• baking soda - 0.5 tsp

Preparation:

1. Sift the flour through a sieve. Add salt, sugar and baking soda. Mix.

2. Drive eggs into the middle, mix with a fork, add sour cream and butter. Knead the dough.

3. Form a sausage and divide it into 6 equal parts. Roll out the tortillas to the desired size.

4. Cover the pots, bending the edges so that the dough fits tightly around the neck. Bake for 30 minutes until golden brown. Brush with an egg before baking.

It is not necessary to prepare such a dough in advance. It mixes quickly, it will be enough for 5 - 6 minutes, so calculate the time and cook it immediately before use.

Roast in pots in sour cream sauce with dough

Roast with sour cream sauce is very tasty. The recipe is different from the previous one, and therefore it will be interesting for you to get acquainted with a different cooking method.

We will cook using it from beef, but this is not important, you can cook from any meat, including poultry.

We will also cook this recipe by covering the pots with dough. But in order not to overlap with the previous recipe, I will give another way to prepare the dough. Try it, experiment, then decide for yourself which one you like best.

We need:

• meat tenderloin - 600 gr
• potatoes - 6 pieces
• onions - 2 pieces
• dried mushrooms - 50 gr
• salt, pepper - to taste
• vegetable oil - for frying

For sour cream sauce:

• sour cream - 2 tbsp. spoons
• butter - 2 tbsp. spoons
• flour - 1 tbsp. spoon
• tomato sauce - 4 - 5 tablespoons
• broth - 300 ml
• salt, pepper - to taste

For the test:

• flour - 0.5 cups
• butter - 50 gr
• egg - 1 pc
• water - 1.5 tbsp. spoons
• salt to taste

Preparation:

1. For roast, it is better to take the pulp, as a last resort, you can use the ribs. The meat on the bones will take longer to cook, if you decide to use it, then take this into account.

Wash the meat, dry it with paper towels and cut into small pieces, about two by three centimeters in size.

2. Pour oil into a frying pan, or a thick-walled saucepan and fry the meat in it over high heat, until a crust appears, stirring it occasionally.

3. Peel onions and potatoes. Cut onion into thin half rings, potatoes into cubes.

4. Fry onions, then add potatoes and fry all together until half cooked. It is desirable that the potatoes are slightly browned.

5. Boil the soaked dried mushrooms in salted water and cut into strips. Fresh mushrooms can also be used.

6. Divide the prepared foods into pots, put half a teaspoon of salt in each of them. It turns out about 3 - 4 pots.

7. Prepare sour cream sauce. To do this, lightly fry the flour in a dry frying pan, it should become creamy.

8. Add butter, as soon as it gets warm, add tomato sauce or tomato paste (2 tablespoons), salt. If desired, the tomato can be omitted. Fry for 3-4 minutes, then add sour cream.

9. Let the sauce warm up and gradually pour in the broth. It can be both meat and vegetable. If there is none, then add boiled water. Stir so that there are no lumps. For convenience, you can use a whisk.

10. Pour the resulting sour cream sauce into the pots. There won't be a lot of liquid here, but that's the way it should be.

11. Knead the dough. To do this, pour sifted flour into a bowl, add salt. Beat in an egg, mix. Add water, softened butter. Knead the dough thoroughly, let stand for a while, covering it with a napkin.

12. Then make cakes according to the number of pots. Close the pots with cakes, pinch the edges and put in an oven preheated to 250 degrees for 30 minutes.

13. At the end of the time, take out the pots and let stand for about 20 minutes. Then serve with fresh herbs.

14 Eat with pleasure!

Potatoes with meat according to this recipe are also very appetizing and tasty. And if you compare the two dishes presented today, then you can't say for sure which one is tastier. Both are good, each in its own way.

In general, in my opinion, roast in pots is a very homemade dish. Even though it is often served in restaurants and cafes. But all the same, you can't eat such hot as at home anywhere else! Maybe this happens because you do not save on food, or maybe simply because when you cook for your loved ones, you always put your whole soul into your culinary work. And it cannot be otherwise. After all, the one who undertakes to prepare such dishes really tries, spends time on this, and therefore wants the dish to turn out appetizing and tasty.

Today's two recipes will help you cook such a roast! So cook, eat to your health!

Bon Appetit!

Roast in pots can be healthy if cooked without pre-frying. The products in the pot are baked and stewed, preserving all the useful properties.

Classic roast pork in pots

Components:

• pork - 0.4 kg;
• medium-sized carrots;
• medium-sized onion;
• garlic - 3 cloves;
• 2 bay leaves;
• 45 g salt;
• 1 tsp ground black pepper.

Cooking method:

1. Defrost the meat and cut into medium cubes.
2. Chop the carrots into strips, and chop the onions into halves of the rings.
3. Put the meat in a pot on the bottom, on top - carrots and onions - on the very top.
4. Then squeeze the garlic and sprinkle with pepper and salt on top. Drizzle with water or broth so that the liquid does not come out.
5. Place the containers in the oven for 1 hour 10 minutes. Cook at 200 ° C. Important: do not preheat the oven in advance, as the food in the pot should be heated gradually.

You can serve the dish immediately after cooking and directly in the pots.

Cooking with beef

Components:

• 1 kg of beef;
• tomatoes - 6 pieces;
• 3 medium carrots;
• 3 small onions;
• 1 g of orange peel;
• bay leaf - 3 pieces;
• 200 ml of dry red wine;
• 2 tbsp. l. olive oils for frying;
• 100 g olives;
• half a head of garlic;
• 3 tbsp. l. brandy;
• black peppercorns and ground;
• optional herbs and salt.

How to cook beef roast:

1. Wash the meat, remove the veins and cut into small pieces.
2. Cut the onion into half rings, carrots - with washers, tomatoes - arbitrarily, in convenient pieces.
3. Pass the garlic through a garlic or chop it with a knife.
4. Preparing the marinade: add carrots and onions, orange zest, bay leaf and peppercorns to red wine. Mix thoroughly and pour over beef with vegetables. Put the workpiece in the refrigerator overnight.
5. In the morning, remove the vegetables with meat from the liquid and dry.
6. Fry the meat on both sides in a pan, add garlic, tomatoes and pickled vegetables. Pour in brandy and bay leaves. At the end of stewing, pour the marinade over everything so that it covers the food. If there is a lack of liquid, add broth or water. Sprinkle salt and peppers.
7. Boil, transfer everything to pots and place them in the oven. Cook at 160 ° C for 2 to 2.5 hours. Put the olives half an hour before cooking.

Serve hot beef, garnish with herbs.

Mushroom recipe

Ingredients:

• a pound of porcini mushrooms;
• 600 g pork;
• 0.8 kg of potatoes;
• large carrots - 2 pieces;
• onions - 2 pieces;
• 100 g green peas;
• 6 bay leaves;
• 130 ml sour cream;
• 2 garlic cloves;
• sunflower oil for frying;
• ground pepper and salt;
• meat broth or water.

Cooking process:

1. Chop the meat finely and fry until browned. Then season with salt and pepper. Place the pork in the bottom of the pots.
2. Cut the mushrooms into thin plastics and fry in a pan for about 5 minutes. During this time, finely chop the garlic and add it to the mushrooms at the end. Place them on top of the meat in pots.
3. Cut the onion into half rings and fry until transparent. At this time, cut the carrots into cubes, add to the pan and fry for another 5 - 6 minutes. Put the finished vegetables in pots.
4. Dice the potatoes very finely and add raw to the rest of the food. Pour 1 tbsp into each pot on top. l. green peas and salt if desired.
5. Pour the contents of the pot with broth or plain water. Put on top 1 tbsp. l. sour cream and bay leaves.
6. Cook the roast for about half an hour until the potatoes are fully cooked at 200 ° C.

Cool the dish for 5 - 10 minutes before serving and garnish with herbs.

Lean roast in pots

Ingredients:

• 1 kg of potatoes;
• 3 medium carrots;
• 3 sweet bell peppers;
• 3 heads of onions;
• tomato juice to taste;
• any vegetable oil;
• Bay leaf;
• ground pepper and salt to taste.

How to make a lean pot roast:

1. Fry the onions a little in oil in a frying pan.
2. Cut the carrots into round slices and then divide them into 4 parts. Chop the potatoes into long thin slices, and the bell peppers into thin strips, after removing the seeds from the fruits.
3. Put onion on the bottom of the pot, pepper on top, then carrots, and then potatoes. Add salt, pepper mixture and a couple of bay leaves if desired.
4. Pour tomato juice over the contents of the pot until the top layer of vegetables is completely covered. Place in oven at 170 ° C for 60 minutes.

Serve with crispy pickles or sauerkraut.

It is worth remembering: add salt, pepper, spices at the end of frying each ingredient.

With meat and potatoes

What to cook from:

• 400 g of lamb (or any other meat);
• 0.6 kg of potatoes;
• 35 ml olive oil;
• 2 garlic prongs;
• 1 head of onion;
• herbs, spices, salt - to taste;
• a glass of broth or water.

Roast recipe with meat and potatoes:

1. Rinse the lamb, dry and cut into medium-sized pieces.
2. Heat the oil in a skillet with a thick bottom and fry the meat in it until a crust appears. At the end of the process, add salt and pepper. Salting the meat is not immediately worth it, otherwise it will be tough.
3. Place the lamb on the bottom of the pots, squeezing the oil out of it so that most of it remains in the pan.
4. It is not necessary to fry the potatoes, it is permissible to leave them raw, cut into medium pieces and lay on top of the lamb. You can sprinkle the chopped root vegetables with seasonings.
5. Cut the onion into rings and fry in the oil left over from the meat. Chop the garlic in a garlic bowl and mix with the onion, put the resulting composition on the potatoes.
6. Pour the contents of the pots with broth or water. Place them in the oven and cook for 50-60 minutes at 180 ° C.

Serve such a hearty dish to the table immediately after readiness, hot.

How to cook with chicken

Ingredients:

• a pound of chicken fillet;
• 600 g potatoes;
• 150 g carrots;
• 100 g onions;
• a glass of water or broth;
• 100 ml of sugar-free olive oil;
• seasonings, pepper, salt - optional.

Cooking method:

1. Cut potatoes into medium wedges and dry completely. Fry it in oil until half cooked for about 6 minutes. Place the potato wedges on the bottom of the pot and try to leave as much oil as possible in the pan.
2. Cut the carrots into strips, fry for 3-4 minutes, and then put on top of the potatoes.
3. Cut the onion into rings and brown in oil until light golden brown.
4. Cut the chicken fillet into small pieces and fry in the remaining oil (add more if necessary). Place it on top of the carrots.
5. Put the onion on the chicken and pour the broth or water into the pot. The chicken is placed on top of the vegetables so that they are saturated with its aroma, and the onions on top of the meat help it stay soft.
6. Preheat the oven to 180 ° C and put covered pots in it for 40 minutes.

Serve the dish hot as soon as it is cooked.

Home-style roast in pots

Components:

• a pound of pork;
• 8 medium potatoes;
• 1 large onion
• 1 large carrot;
• 4 tbsp. l. sour cream;
• 4 tbsp. l. mayonnaise;
• 50 ml lemon juice;
• 2 cloves of garlic;
• half a glass of broth;
• 1 bag of pork spices;
• salt.

Cooking process:

1. Wash and dry the meat, remove excess fat and cut into medium sized pieces. Drizzle with lemon juice, add spices and salt. Stir well, cover the bowl and set aside for half an hour.
2. Pass the garlic cloves through the garlic bowl. Mix mayonnaise with sour cream and add prepared garlic.
3. Chop the onion into cubes, and pass the carrots through a coarse grater. Cut the potatoes into pieces of the same size as the meat.
4. Put the food in the pots in the following order: pork, onions, carrots, half of the sauce, potatoes and the other half of the sauce. Add a pinch of salt and cover the dishes.
5. Place in the oven, turn it on at 180 ° C and cook for 90 minutes.

It remains to get the pots and open for 5 minutes. After that, the dish can be served.

With buckwheat

What you need for the recipe:

• 300 g chicken fillet;
• 150 g buckwheat;
• 1 carrot;
• 1 onion;
• 3 cloves of garlic;
• 2 bay leaves;
• 3 tsp butter;
• 2 tsp mixture of peppers;
• olive oil for frying;
• salt to taste.

Buckwheat roast recipe:

1. Cut the meat into small cubes and fry in vegetable oil.
2. Finely chop the carrots and onions and add to the pan when the water has evaporated from the meat. Cook for 7 minutes, stir occasionally.
3. Crush the garlic, add pepper and salt, fry for a couple of minutes.
4. Pour the washed buckwheat into a frying pan, mix thoroughly and remove from the stove.
5. Put the mixture in pots and pour boiling water over it so as to cover everything completely. Add bay leaves and cover.
6. Place the pots in the oven, set the temperature to 180 ° C and cook for 30 - 40 minutes. 10 minutes before cooking, put a teaspoon of butter in each serving and cover.

After finishing cooking, mix all the ingredients well and serve the dish to the table.

Cooking option with cheese

Ingredients:

• 0.5 kg of pork;
• 3 onions;
• 8 potatoes;
• 2 carrots;
• 3 pickled cucumbers;
• 200 g of hard cheese;
• 100 g mayonnaise;
• half a glass of broth;
• pepper, herbs and salt.

How to cook a roast with cheese in the oven:

1. Cut the pork into small cubes, lightly fry in a skillet and place on the bottom of the pot.
2. Cut onion into small cubes, carrots into strips and fry too. Place vegetables on top of the meat.
3. Chop the cucumbers into thin round slices and make one layer of them over the carrots and onions. Cut the potatoes into large cubes, which will complete the formation of the dish.
4. Pour a little broth over all the ingredients and coat with mayonnaise on top. Grate the cheese and add a thick layer to the pots. Lovers of stretching cheese should add it 10 minutes before the dish is ready.
5. Set the oven temperature to 180 ° C and bake for an hour.

Pot roast with prunes

Components:

• a pound of beef;
• 1 handful of prunes;
• 2 onions;
• 2 medium carrots;
• a glass of dark beer;
• 1 bunch of parsley;
• salt pepper.

Cooking method:

1. Cut the beef into 2 cm pieces. Dry them, season with salt and pepper. Fry in 2 sets until a crust is obtained. Place the meat in pots.
2. Cut the onion into rings and cook in the remaining oil until light golden brown. Place the cooked onion on top of the meat.
3. Cut the carrots into strips and fry them until the shade changes. Add the onions to the pots.
4. Pour beer over the contents, add hot water if desired. Cook for 20 minutes at 180 ° C and then 15 minutes at 150 ° C.
5. Remove the pots from the oven, add pepper and salt to their contents, mix. Top with prunes and cook for another 20 minutes.

You can leave the fragrant roast in the pots before serving, or place it in deep bowls. Decorate the dish with parsley.

Unusual recipe with liver

What to cook from:

• 0.5 kg of any liver;
• 600 g potatoes;
• 150 g of hard cheese;
• 2 onions;
• 2 large carrots;
• a large glass of sour cream;
• seasonings, pepper and salt.

Cooking process:

1. Cut the liver into small pieces and fry until half cooked.
2. Chop the onion, pass the carrots through a grater. Add vegetables to the liver and sauté until the onions are tender.
3. Pour sour cream to the other ingredients, add pepper and salt, simmer for 10 minutes.
4. Fry the potatoes in a separate skillet.
5. Cool all products. Put half of the liver in sour cream in prepared pots, then potatoes and the rest of the offal on top. Rub the cheese on top of all the ingredients.
6. Cook in an open pot for 20 minutes at 180 ° C.

Serve the roast hot as soon as it is done.

Hearty turkey dish

Components:

• 1.2 kg turkey;
• 0.4 kg of young small potatoes;
• 2 zucchini;
• 1 carrot;
• 1 lemon;
• 2 bunches of green onions;
• 3 tbsp. l. sour cream;
• 1 head of garlic;
• 3 tsp salt;
• 1 tsp mixture of peppers;
• 1 tsp sage.

Cooking a turkey roast:

1. Cut the turkey meat into large pieces and cut the lemon into slices. Grate the meat with pepper and sage, put lemon on top. Leave on for 8 hours.
2. Cut the carrots into strips, the onion into small pieces, and the zucchini into washer halves. Wash and peel potatoes.
3. Put turkey, potatoes, onions with carrots, zucchini and whole chives in a pot.
4. Dilute sour cream with water, add salt and pepper. Pour the resulting sauce over the contents of the pot.
5. Place the container in the oven and set the temperature to 220 ° C. Cook for an hour and a half, then turn off the oven and leave the pot in it for another 15 - 20 minutes.

The turkey dish should also be served hot.

The pot roast is perfect for both regular and festive dinners. It is always fragrant, tasty and original. Such a delicacy is rarely refused, and therefore the work of the hostess is always rewarded with praise and completely empty pots!

A pot roast is a dish that consumed only fresh and hot.

It is not reheated or used the next day.

And if you cook it deliciously, then there will be nothing to leave!

There are a lot of options for roast!

But most often the dish is prepared from meat and potatoes.

Roast in pots with meat and potatoes - general cooking principles

For roasts in pots, use any meat, you can have a bird. Pork, beef, lamb are simply cut and cooked. It is advisable to soak the rabbit before cooking, as well as the game. Any meat you can marinate or fry, the taste of the dish will only benefit from this. For greater softness and tenderness, the pieces can be pre-beat off.

Potato peeled, cut into cubes, slices or cubes. It can also be fried in a pan, but is more often used raw.

What else is added to the dish:

Various vegetables;

Dairy products, including cheese.

Sometimes bacon, sausages are put along with the meat and a prefabricated roast is made, reminiscent of a hodgepodge. The pots can be poured over with sauces or stewed in your juice. For filling, you can use cream, sour cream, broths, vegetable juices. The more liquid, the more soup will be.

Recipe 1: Roast in pots with meat and potatoes at home

A hearty winter meal. For roasts in pots of meat and potatoes, use pork, lamb or beef.

Ingredients

700 grams of meat;

2 onions;

1 carrot;

800 grams of potatoes;

2 cloves of garlic;

2 bay leaves;

A little oil;

Preparation

1. Cut the meat into cubes, fry until light crust in well-heated oil.

2. Shred the carrots, chop the onions at random.

3. Peel potatoes, cut into cubes.

4. Put meat on the bottom of the pots, then carrots with onions, potatoes on top.

5. Add peppercorns, salt, put a piece of bay leaf on top. You do not need to put a lot, you should not put it in a dish either, so that the roast does not taste bitter.

6. Pour half of the water, cover.

7. Put in the oven for an hour, temperature 180-190. Then turn it off, add a little chopped garlic to each pot on top, cover and leave in a hot oven for another half hour.

Recipe 2: Creamy Pot Roast with Meats and Potatoes

A variant of a very tender roast with potatoes and meat, which is topped with cream. You can use 5-6% fat milk.

Ingredients

400 grams of meat;

400 grams of potatoes;

250 grams of cream;

40 grams of butter (butter);

1-2 onions;

Preparation

1. Put a piece of butter in a frying pan, melt, add the onion and fry until the pieces are transparent.

2. Cut the peeled potatoes and meat, mix and place in pots.

3. Combine the cream with fried onions, salt and pepper.

4. Pour cream sauce over the roast and cook for 70-80 minutes at 170 degrees. At the end, under the lid, you can add chopped dill, bay leaf, a piece of cheese.

Recipe 3: Roast in pots with meat, potatoes and mushrooms

A very aromatic and rich dish, for which ordinary mushrooms are used. But you can take dried or fresh forest mushrooms.

Ingredients

500 grams of meat;

8 potatoes;

300 grams of champignons;

40 grams of mayonnaise;

50 grams of cheese;

2 onions;

Salt, pepper, a little oil.

Preparation

1. Cut the onion into quarters of the rings. Put in a frying pan, pour 2 tablespoons of oil and fry.

2. Chop the mushrooms, pre-washed, into thin slices. Transfer to onion, fry together for 3 minutes.

3. Cut meat and potatoes into cubes. Instead of meat, you can use chicken, turkey.

4. Put meat on the bottom of the pots, then potatoes and mushrooms and onions on top. Add a little salt to the products.

5. Put half a spoonful of mayonnaise in each pot, pour 100 grams of water. You can take mushroom broth or dilute a cube.

6. Three cheese and sprinkle the pots on top, cover.

7. Set to bake for 40-50 minutes. Then turn off the oven and leave the pots in it for the same amount of time as they were cooking. That is, for 40-50 minutes.

8. Before serving, put a sprig of parsley under the lid, you can dill.

Recipe 4: Roast in pots with meat and potatoes in tomato sauce

You will need fresh tomatoes to cook this roast in pots of meat and potatoes. But if they are not there, then replace with tomato paste, ketchup, any red sauce.

Ingredients

500 grams of beef;

5 potatoes;

1 onion;

3 tomatoes;

Oil, spices;

Garlic, some greens.

Preparation

1. Cut the peeled onion into cubes, fry for two minutes.

2. Add chopped garlic. The number of cloves to your taste. If you do not like garlic, then you can not put it at all. We fry together for another minute.

3. Wipe the tomatoes, remove the skin and put the mixture in the pan. If tomato paste is used, add 70-80 grams of water or broth to 3 tablespoons. Simmer the sauce for 5 minutes.

4. While the vegetables are being prepared, dice the meat and peel the potatoes. We cut it, like beef.

5. Take another pan, lightly fry the beef, remove the pieces and fry the potatoes. If there is a large frying pan, then you can fry everything at once, but make the fire large so that the food does not let the juice out.

6. Put meat and potatoes in pots, add water so that it takes up a third of the volume of the container. Salt and pepper. Put the tomato sauce on top and you're done!

7. It remains to bake the roast for 1.5 hours in the oven and you can call to the table!

Recipe 5: Smoked Roast in Pots of Meat and Potatoes

A variant of a very aromatic dish. Ribs are ideal for smoked roasts in pots of meat and potatoes. But you can take other parts, the type of meat also does not matter.

Ingredients

500 grams of smoked meats;

500 grams of potatoes;

Onions, carrots;

Salt pepper;

Sour cream (you can take cream);

Broth or water.

Preparation

1. Cut the potatoes into large slices and fry in a pan until golden brown, no need to cover the dishes.

2. Take out the potatoes, put chopped onions and carrots in the same pan, fry for three minutes.

3. Cut the smoked meats into pieces so that they fit into the pots.

4. We put all the ingredients, add salt and pepper.

5. Pour half of the water or broth. Put a spoonful of sour cream on top.

6. Bake for 50 minutes. We do not take out the pots right away, leave them for another half an hour in a hot oven.

Recipe 6: Roast in pots with meat and potatoes in a merchant's way

A variation of a rich roast in pots with meat and potatoes in sour cream sauce. The addition of mustard adds a special touch to the dish.

Ingredients

600 grams of beef;

3 onions;

500 grams of potatoes;

1 spoonful of mustard;

2 glasses of sour cream;

1.5 tablespoons of flour;

Preparation

1. We wash the beef, remove the films, cut into cubes, like for goulash. Sprinkle with spices, add mustard, stir and leave to marinate for 2 hours.

2. Put flour in a dry frying pan, fry for a few seconds until it becomes creamy. Add sour cream to the tale. Stir the sauce, heat it up and turn off the heat.

3. Cut the peeled onion into rings, diced potatoes. If desired, the onions can be fried.

4. We fill the pots. To do this, in a large cup, mix the meat with vegetables, add the sour cream sauce. If necessary, add more salt and pepper. We lay out on the prepared containers on the hangers.

5. Cover and bake until tender. If you want to add greens, then it is better to put them under the lid 10 minutes before the end, you do not need to mix.

Recipe 7: Roast in pots with meat, potatoes and white wine

Wine roast is a delicious dish that will simply conquer with its aroma. It is better to use pork for cooking, it turns out not so juicy with beef. It is better not to clog this dish with spices so as not to lose the delicate aroma of the wine. Amount of food for 4 serving pots.

Ingredients

700 grams of pork;

200 grams of white wine;

700 grams of potatoes;

4 tomatoes;

4 cloves of garlic;

200 grams of broth or just water;

Butter, salt, a little pepper.

Preparation

1. Cut the pork in layers, slightly beat off, then cut into cubes. Fill with wine, add salt and pepper and set aside for now.

2. Cut the peeled potatoes and tomatoes into large slices. We put in different plates. Finely chop the garlic.

3. Take the pots and put a piece of butter in each one. Then equally divided pork. Pour wine with meat juices evenly into containers.

4. We spread the potatoes, then the tomato slices. Add garlic and salted broth.

5. Cover and bake for an hour. Then remove the lids and keep the pots open for another 15 minutes.

Recipe 8: Roast in pots with meat, potatoes and pumpkin

A very bright version of the dish with the addition of pumpkin. In fact, the recipe is basic and you can also add other vegetables to the pots: eggplant, zucchini, pepper. But pumpkin is convenient because it is wonderfully stored all winter and at any moment a bright dish will cheer you up.

Ingredients

400 grams of meat;

300 grams of potatoes;

300 grams of pumpkin;

1 onion;

30 grams of oil;

Carrot;

100 grams of sour cream;

Preparation

1. Cut the onion and carrot into strips, fry in a pan with the addition of any oil or fat.

2. Cut the potatoes and peeled pumpkin into cubes, you can immediately mix together, salt and pepper.

3. Cut the meat into cubes too. If there is time, then it can be pre-marinated in spices, this will not only speed up the preparation, but also improve the taste of the dish.

4. Put pumpkin and potatoes in pots, then fried vegetables, at the end put pieces of meat.

5. Stir sour cream with 200 grams of water or broth, pour into pots. The liquid should be no more than 2/3 of the height of the container.

6. We bake the dish for 50 minutes. Then you can remove the lids and lightly fry the top pieces of meat.

Roast in pots with meat and potatoes - tips and tricks

Any roast looks more appetizing with a cheese crust. 15 minutes before the end of cooking, just open the lid and add some grated or chopped food. You can not return the lid back and fry the cheese.

Previously, pots were produced and sold without lids. To preserve the taste, the hostesses used dough to cover the vessel. So why not do it now? And besides roast, you get delicious homemade bread, saturated with the aromas of meat, spices and potatoes.

Not everyone likes the smell of boiled garlic. Therefore, you can not put it right away, but add a little under the lid to an already cooked, but still hot dish.

Roast is served in the same container in which it was cooked, that is, in pots. It is not customary to put it on plates, garnish with fresh vegetables. Any additions are served in a separate bowl, like sauces.

Roast, first of all, is attractive in that the aromas and flavors of all the ingredients during the cooking process are combined in a pot without the participation of fat, and the dish turns out not only delicious in taste, but also very healthy. The fact is that the ingredients in the pot are stewed and baked, and not boiled and fried, which is why the dish is so beneficial for our body. Pot roasts are especially recommended for those on a diet, as potted foods can be cooked without oil at all. Usually they cook roast in a pot in the oven, but other options are possible: grill, oven, etc. But they are more time-consuming, exotic and there is no need to complicate your task. The classic roast involves the use of meat, potatoes, mushrooms, spices, and dressings. And depending on which ingredient prevails, these dishes are sometimes called differently: roast in a pot of potatoes, roast in a pot of meat, roast in a pot of mushrooms, etc. There are also possible names for these dishes of the same type, but at the same time differing in taste: roast in a pot with meat and potatoes, roast in a pot with meat and mushrooms, etc.

However, if you look more closely, the name of the essence does not change, the taste and aroma of the dish will certainly be wonderful and will absorb all the shades of the listed products. Differences can be achieved by using different types of meat in this dish. For example, the most delicate in taste, and therefore, probably, the most common in our kitchen are roast pork in a pot and roast in a pot with chicken. It is not surprising that such a dish is usually called "home-style roast in pots." Taste, aroma, beautiful “cozy” serving of the dish resemble home cooking, dispose to a warm family or friendly feast. Cook a roast in pots with meat in the oven - and you don't have to compose anything else for the table, all guests will be full and happy. For roast in pots, pick up the recipe from our website, there are a lot of them. Illustrations of ready-made meals can also be useful. Since it is very diverse in design, roast in a pot, the photo can help you choose your option. Moreover, if you have not tried cooking roast in pots before. The recipe with the photo is the right start to learning this dish. Try to start with simpler options: The recipe for potato fries is the easiest to make. Then tackle the meat pot roast, the recipe for this dish is a little more complicated and interesting. And in conclusion, you can master the recipe for roast with mushrooms in pots, it differs slightly from others in the composition of ingredients and the cooking process, but in terms of aroma and taste, it is perhaps the most unsurpassed.

We have some tips from experienced chefs on how to cook pot roasts:

When placing ingredients in a pot, do not forget that those that take longer to cook should be below the others;

Before putting in a pot, all ingredients must be fried in a pan;

You need to fill the pot with food no more than two-thirds of the volume, so we will not allow liquid to leak out;

If necessary, during the cooking process, refill the pots with liquid, it must be necessarily hot;

To prevent the dish from being too dry, you need to cover the pot with a lid, foil or fresh dough specially prepared for this;

Before placing food, new clay pots must be filled with hot water for 10 minutes to eliminate extraneous odors;

If your pots are not covered with glaze, remember: before use, the pot must be immersed in cold water so that moisture is absorbed into the walls of the pot through the pores.