The taste of food cooked on the stove, even with the use of cast iron cookware, and in the oven - varies greatly. If you have once tasted meat stewed in a pot, you will remember it forever and want to know how to cook such a dish yourself. What are the moments that define the taste and appearance of the perfect roast?

How to cook pot roast

If you have never tried working with such utensils, you may have many questions about the process. In reality, the principle of operation is no more complicated than with a stove. Cooking meat in pots in the oven is as follows:

1. If the recipe involves the use of cereals, they are pre-soaked. It is not necessary to boil.
2. The meat is cut into small pieces, the vegetables can be slightly larger as they cook faster.
3. Meat can be pre-fried, boiled or stewed until half cooked to shorten the cooking time for the oven.
4. The pots are filled with either layers or an arbitrary mixture. Water or broth is added there, not allowing it to reach the edge - when boiling, it can pour out.
5. The filled pots are placed in the oven, after which it turns on. When will it be recruited desired temperature, the timer is set.
6. After turning off the oven, the pots are allowed to stand for about an hour so that the meat comes on its own.

How much to cook

Exact time even professionals will not name baking if there is no specific recipe in front of them. How much to cook meat in pots in the oven depends on a number of factors:

• Pre-fried or boiled can be baked in half an hour.
• If you have raw meat, then for lamb and duck it will be 1.5 hours, and for pork and beef - an hour.
• The larger the pieces, the longer they will bake.

Pot Roast Recipes

The following are ways to work with several types of meat - from simple and straightforward chicken to rarely used lamb. Choose your favorite recipe for meat in pots in the oven and try to follow it yourself. The photos accompanying each algorithm will help you deal with the nuances of cutting and bookmarking products, serving the finished dish.

With potato

This recipe for most housewives it is considered classic - such a roast, albeit with some minor modifications, each of them cooked more than once. The recipe is so simple that it is unnecessary step by step instructions and a photo - the whole algorithm is explained by a couple of phrases. The only thing that matters is the quality of the meat and herbs that you choose for it: try not to overdo it with them.

Ingredients:

• potatoes - 4-5 pcs.;
• meat - 400 g;
• onion;
• sour cream - 2/3 cup;
• cloves of garlic - 2 pcs.;
• a bunch of greens;
• coarse salt;
• dry herbs.

Cooking method:

1. Cut the meat and potatoes into equal cubes. Rub with herbs and coarse salt... Leave for half an hour.
2. Combine sour cream with chopped herbs and grated garlic.
3. Chop the onion, mix with meat and potatoes. Fill the pots with this mass.
4. Pour the sour cream dressing over the dish.
5. The pots will cook for an hour. After this time, you need to remove the lid and let the contents brown.

With mushrooms

This hot option is one of the classic and very satisfying ones. A large number of protein components makes the dish nutritious, but requires fresh preparation before serving vegetable salad to facilitate the assimilation of the meat and mushroom tandem. Frying the latter is not necessary - by skipping this stage, you will get a dish that is lighter in terms of load on the gastrointestinal tract.

Ingredients:

• pickled mushrooms - 200 g;
• meat - 450 g;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• seasonings;
• sour cream - 4 tbsp. l .;
• salt pepper;
• frying oil.

Cooking method:

1. Chop the meat finely, grate with seasonings, mix with a spoonful of sour cream.
2. Fry mushrooms with butter for 9-10 minutes, pepper.
3. Cut the pepper into short strips, the onion into half rings.
4. Combine the main ingredients of the dish, distribute among the pots.
5. Season with sour cream, add half a glass of water, seasonings.
6. Cook at 180 degrees for about 45-50 minutes for chicken and about 70-80 minutes for pork / beef.

Beef

This stew recipe belongs to Georgian cuisine and is traditionally prepared using large clay pot... The key point is the ratio of products: the weight of the meat should be equal to the total weight of the vegetables that complement it. Such beef, stewed in a pot in the oven, is not only very satisfying, but also extremely healthy, does not require any side dish.

Ingredients:

• potatoes - 2 pcs.;
• beef - 600 g;
• eggplant;
• onion - 2 pcs.;
• large tomatoes - 2 pcs.;
• tomato paste - 2 tbsp. l .;
• a clove of garlic;
• Bay leaf;
• ground black pepper;
• salt.

Cooking method:

1. Fill the bottom of the pot with onion rings.
2. Spread the slices of beef on top, greased with tomato paste. Throw in a clove of garlic (don't chop).
3. Cover with a layer potato slices, slices of eggplant.
4. Add bay leaves, pepper, salt. Pour in water so that it completely covers the food.
5. Cook Georgian roast at 185 degrees for about an hour.

Beef with vegetables

Healthy food can be extremely appetizing and beautiful if you know how to cook it correctly. Hearty meals potted beef is not always just a classic potato roast. Any vegetable additives- from tomatoes to broccoli - make pot stews in the oven just as tasty and nutritious, but lighter. Sour cream dressing can be excluded by limiting yourself only to water.

Ingredients:

• cauliflower - 200 g;
• green beans - 170 g;
• beef - 350 g;
• tomatoes - 2 pcs.;
• salt pepper;
• sour cream - 3 tbsp. l .;
• greens.

Cooking method:

1. Twist the beef through a meat grinder. Salt and pepper.
2. Disassemble the cabbage into inflorescences, combine with chopped tomatoes, beans, sour cream. Mix.
3. Spread the minced meat and vegetable mixture in layers, filling the pots 3/4 full. Add 100-120 ml of water each.
4. Simmer for 50-60 minutes at 180 degrees. Serve with herbs.

Pork

Stunning french dish with unusual sauce has every chance to become your favorite among the hot for everyday and festive table. Tasty fragrant pots with pork and mushrooms, seasoned pomegranate sauce and served with boiled brown rice – real delicacy, even in the photo. Similarly, you can cook any less fatty meat - from chicken to lamb.

Ingredients:

• pork - 470 g;
• salted champignons - 200 g;
• tomatoes - 3 pcs.;
• hard cheese - 120 g;
• pomegranate juice- Cup;
• dry red wine - a glass;
• rice starch - 1 tbsp. l .;
• bouquets of carnations - 2-3 pcs.;
• mustard seeds - 1 tsp;
• cloves of garlic - 2 pcs.;
• dry herbs, salt;
• vegetable oil.

Cooking method:

1. Mix mustard, grated garlic, salt, herbs and oil. Grate the pieces of pork with this mass. Let them lie down for 1-1.5 hours.
2. Arrange them in pots, distribute chopped mushrooms and tomatoes on top. Sprinkle with coarsely grated cheese, add 130 ml of water for each pot.
3. The first 25 minutes the baking temperature is 190 degrees, then 170 degrees for another half hour.
4. Make a sauce: boil pomegranate juice, add cloves, salt, spices... After 1-2 minutes, add the starch drenched in wine. While stirring, cook until thick. Remove from stove.
5. Before serving, fill each pot with pomegranate gravy, mix its contents.

Roast chicken

The baked meat options presented above are good for everyone, except for calorie content and fat content. You can make them easier if you use a bird. This aromatic hot dish in chicken pots will leave no one indifferent. If you want to make it dietary, do not fry the meat - just stew it with water and tomato paste. Potatoes can be completely removed from the recipe by replacing the same amount of zucchini.

Ingredients:

• chicken (fillet) - 300 g;
• bulb;
• small potatoes - 3-4 pcs.;
• young zucchini - 1/2 pc.;
• tomato paste - 2 tbsp. l .;
• ground paprika - 1 tsp;
• frying oil;
• salt.

Cooking method:

1. Fry the chopped onion until transparent.
2. Add chopped coarsely chicken fillet... Pepper, salt. Fry until crusty.
3. Pour in tomato paste and 1/3 cup of water. Darken for 4-5 minutes.
4. Cut the potatoes into quarters, the zucchini into cubes.
5. Arrange vegetables in pots, add fried meat and onions on top. Mix. Add half a glass of water.
6. Cook at 170 degrees for 40 minutes.

With buckwheat

Professionals are inclined to believe that cereals cooked on the stove and in the oven are completely different dishes in terms of taste, and the comparison is not in the direction of the first method. If you want to see this for yourself, try to figure out how to cook pots of meat and buckwheat in the oven - after that you will no longer want to cook cereals on the stove, even taking into account the saving of time with the latter.

Ingredients:

• veal - 170 g;
• buckwheat - 2/3 cup;
• pumpkin pulp - 180 g;
• ground ginger - 1 tsp;
• a clove of garlic;
• olive oil;
• butter;
• salt, spices.

Cooking method:

1. Rinse the buckwheat several times. Spread over a hot dry frying pan, fry for 1-1.5 minutes, turning constantly.
2. Chop the pumpkin pulp, sprinkle with a pinch of ginger.
3. Wash the veal, cut into the same pieces as the pumpkin. Fry in butter combined with olive oil. Season with spices, add water (about a glass). Darken for 8-10 minutes.
4. Braised veal combine with pumpkin and chopped garlic. Mix.
5. Fill the pots with buckwheat, place the pumpkin-meat mass on top. About 1/4 of the space should remain free, since the cereal will loosen up.
6. Add water to completely cover the food. Send the pots to the oven.
7. Cooking will take about an hour at 180 degrees.

With cheese

This recipe is also from the traditional category, since it almost does not differ from the version of the classic Russian roast given earlier, only it is supplemented with 2 types of cheese. If you do not like the pronounced salty taste, remove the feta cheese, replacing it with mozzarella or Adyghe cheese. Instead of mayonnaise, you can take sour cream or low-fat cream, the amount of garlic varies individually.

Ingredients:

• potatoes - 250 g;
• meat - 350 g;
• hard cheese - 100 g;
• feta cheese - 80 g;
• cloves of garlic - 3 pcs.;
• mayonnaise - 4 tbsp. l .;
• ground black pepper;
• salt.

Cooking method:

1. Peel the potatoes, cut into cubes. Grate with chopped garlic clove.
2. Mix half the mayonnaise with grated hard cheese.
3. Rinse the meat, cut in the same way, mix with pepper, salt, the remaining half of the mayonnaise. Spread out along the bottom of the pots (not all of the volume will go away).
4. Distribute the plates of garlic, cheese cubes on top.
5. Cover with potatoes, add remaining meat and potatoes again. Season with mayonnaise-cheese mass.
6. Bake at 170 degrees for half an hour, then the temperature rises to 190 degrees and the dish is cooked for another 25-30 minutes.

Check out other cooking recipes.

With pearl barley

This cereal has few supporters - taste qualities and certain difficulties in cooking make barley not the favorite product for housewives. However, it is very useful for the body, has a low calorie content, and is available from a price point of view. Try to make barley in a pot in the oven with meat - this dish can make you reconsider your views on this cereal.

Ingredients:

• meat - 550 g;
• dry pearl barley - 320 g;
• vegetable oil;
• carrots - 2 pcs.;
• spices, salt.

Cooking method:

1. In the evening, rinse the barley twice, pour clean water at night. If cooking in the morning, let it rest for 4-5 hours.
2. Boil 2 liters of water, throw the meat there. Salt. You need to cook for about 30-35 minutes to get a simple broth.
3. Take out the boiled meat, cut in large pieces... Fry with chopped onion on vegetable oil to the crust.
4. Cut the carrots into slices.
5. Connect all the components of the dish, fill the pots with them. Add broth - do not forget to leave free 4-5 cm in height.
6. When the oven reaches 185 degrees, wait about 80-90 minutes. When the meat is ready, you can take out the pots.

With prunes

Adding fruits and berries to protein products has already become a common practice not only for chefs. haute cuisine, but also ordinary housewives. This move gives meat dishes unusual taste and aroma, improves their absorption. Potted prune stew in the oven is very tender and sweet, but requires a side dish, as otherwise the dish looks and feels inferior.

Ingredients:

• lamb - 500 g;
• prunes - 12-15 pcs.;
• large green apple;
• carrots - 2 pcs.;
• bulb;
• salt, spices.

Cooking method:

1. Soak the lamb for 2 hours under cold water... After rinsing, chop coarsely.
2. Steam prunes with boiling water, cut in half.
3. Divide the apple into quarters without peeling. Remove the seed part.
4. Chop the onion, coarsely grate the carrots.
5. Combine all the ingredients, fill the pots with them, add a little water. Salt and season with spices.
6. Baking duration - 1.5 hours, oven temperature - 170 degrees.

Roast in pots with meat in the oven - cooking secrets

Even if the general technology is clear to you, this category of dishes has several nuances, ignorance of which raises questions from the hostesses. Professionals are ready to answer the most frequent of them:

• Some housewives complain that pot roasts in the oven are dry, even if you add sour cream / mayonnaise. Experts advise to "seal" the gaps between the lid and the throat using regular test(flour with water) - moisture will not evaporate.
• If you add zucchini, pumpkin, carrots to meat, remember that these vegetables are very sugar-rich, so you need to increase the amount of salt.
• To preserve the juiciness of the meat, the pieces can be fried in a hot skillet until crisp.

Use other recipes as well.

Video

Wonderful clay pots, which have come to us from time immemorial and have passed the test of time, are still incredibly popular among culinary specialists to this day. And it is not in vain, because this dish is considered one of the safest, since it does not emit any harmful substances, and the food cooked in it really has special taste and aroma.

Simple and uncomplicated-looking pots can truly endow magic taste an incredible number of dishes, but meat in pots is especially tasty. Firstly, it is very simple to prepare it. Prepared the meat and everything necessary ingredients, put it in pots, put it in the oven, and let it cook for itself. Secondly, meat in pots will bring you not only the pleasure of delicious taste, but also benefit your body. Thirdly, you can change the composition of the ingredients in the recipe depending on the products in the refrigerator, because meat (be it pork, beef, veal or chicken) goes well with any vegetables, mushrooms, cheese, cereals. And finally, the pots on the table look appetizing and beautiful, immediately filling the house with warmth and comfort. Try to cook meat in pots at least once, and you may want to make one of the following dishes your signature dish.

Russian-style brass meat with mushrooms

Ingredients:
500 g of beef pulp,
200 g of fresh mushrooms,
6-8 potatoes,
4 onions,
2 carrots,
100 g sour cream
100 g butter,

Preparation:
Cut the meat into small pieces, fry in butter, pour in a little broth or water, salt, pepper and simmer. Fresh mushrooms rinse, chop and sauté with finely chopped onions. Grate peeled carrots on coarse grater, cut the potatoes into large cubes. Arrange everything in pots, salt, add the broth in which the meat was stewed, sour cream and simmer in the oven until tender.

Beef with cheese

Ingredients:
1 kg of beef
1 onion
2 carrots,
4 potatoes,
3 tomatoes,
150 ml sour cream,
200 g of hard cheese
greens, black ground pepper and salt to taste.

Preparation:
Peel the beef from the films and cut into pieces. Chop the onions, carrots and potatoes into cubes, and the tomatoes into slices (the skin can be removed). Fold in each pot in layers: beef, onions, carrots, potatoes, tomatoes. Salt and pepper each layer and pour in a little water so that it only covers the contents. Put sour cream on top of each pot and sprinkle the contents with grated cheese. Place the pots in a warm (but not hot) oven, increase the temperature to 200 ° C and cook covered for 1 hour 40 minutes.

Pot beef stew

Ingredients:
500 g of beef
100 g lard,
4 potatoes,
1 zucchini,
2 thick pita bread (flatbread),
2 tbsp vegetable oil,
salt to taste.

Preparation:
Slice the flatbreads horizontally to make four thin bread slices. Cut lard and meat into medium-sized pieces. Cut the vegetables into cubes. First put the bacon in the pan, then the beef and fry for 5 minutes. Put the contents of the pan into pots, cover with water and cover with bread slices like lids. Cook in oven at 200 ° C for 30 minutes.

Ukrainian style meat stewed with onions

Ingredients:
500 g of beef
5-6 onions
50 g lard,
200 ml of broth,
8-10 peas of black pepper,
1 bay leaf
salt to taste.

Preparation:
Cut the beef into small pieces. Sprinkle with salt and sauté in lard until formed golden brown... Chop the onion finely and save in lard. First put a layer of onion in the pots, then a layer of fried meat on it, then another layer of onion, and again a layer of fried meat and on top - a layer of onion. In this way, lay 2-3 rows. Then pour in the broth or water and simmer in the closed pots in the oven until tender.

Veal with rice and tomatoes

Ingredients (for 1 serving pot):
150 g veal
3 tbsp rice,
1 tomato,
vegetable oil, salt, spices - to taste.

Preparation:
Cut the meat into pieces, lightly salt and brown in vegetable oil for 4-5 minutes. Rinse the rice. Scald the tomato with boiling water, remove the skin and cut into cubes. Put prepared meat, rice and tomato in a pot, add salt and spices to taste, cover with water. Place the pot in the oven and cook at 200 ° C for 30 minutes. Then turn off the oven and let the cooked dish "reach" for another 30 minutes.

Veal with vegetables in pots

Ingredients:
250 g veal
1 eggplant,
1 zucchini,
2-3 potatoes,
1 red Bell pepper,
1-2 tomatoes,
1 carrot,
100 ml of vegetable oil,
bay leaf, salt, black pepper - to taste.

Preparation:
Cut the veal into slices, soak it in vegetable oil with salt, pepper and bay leaves. After 30 minutes, transfer the meat to the pots, top with diced eggplant, zucchini, potatoes, tomatoes, peppers and carrots. Fill the contents of the pots with the remaining vegetable oil after marinating, add a little water and put in the oven for 2 hours.

Pork with peas in pots

Ingredients:
400 g pork
200 g peas
1 red bell pepper
1 onion
1 lemon
100 ml of red wine,
100 ml olive oil
1-2 cloves of garlic
bay leaf, black pepper, salt - to taste.

Preparation:
Chop the pork into pieces, marinate in wine with olive oil, finely chopped onions, garlic and salt. Soften the peas in water, salt and finely chopped garlic. Put marinated meat in pots, peas on top, fill with marinade, then add bell pepper and lemon cut into pieces, bay leaf and a little water. Close the pots with lids and place in the oven for 1.5-2 hours.

Mexican style pork with canned beans and corn

Ingredients:
200 g pork
100 g canned beans
100 g canned corn
1 sweet pepper.
1 onion
1 tomato,
1 tbsp tomato paste
1 tbsp vegetable oil.
1 raw tortillas
1 hot red pepper
caraway seeds, herbs, sugar, salt - to taste.

Preparation:
Finely chop the pork and vegetables. Peel the tomato, scald it with boiling water, salt and season well hot pepper... Fry the prepared food in a pan with vegetable oil. Add salt, cumin, tomato paste and some sugar. Stir and transfer to a pot. Pour in there canned beans and corn. Cover the pot raw flatbread tortillas and place in the oven, preheated to 200 ° C, for 20 minutes.If there is no tortilla, cover the pot with foil and cook in the oven for 15 minutes at 200 ° C.

Roast Crimean style in pots

Ingredients:
600 g lamb brisket,
1-2 apples,
1 onion
10-12 potatoes,
1 tbsp tomato paste
80 g ghee
80 g seedless raisins.
50 g sour cream
20 g red port,
salt, black pepper - to taste.

Preparation:
Chop the lamb brisket into pieces, fry with finely chopped onion, pour over the sour cream mixed with tomato paste and simmer for 10 minutes. Peel, chop and fry the potatoes separately. Cut the apples into slices. Put pieces of meat in pots, fried potatoes, apples, pour over the sauce left over from frying, add washed raisins and port. Prepare the dough from flour, eggs and water, roll out into a thin layer, cut into pieces, which cover the pots, and put in the oven for 30-40 minutes.

Lamb with green beans in pots

Ingredients:
500 g lamb
500 g frozen beans
1 onion
4 cloves of garlic
4 bay leaves
1 tbsp vegetable oil,
4 tablespoons tomato paste
ground black pepper, salt to taste.

Preparation:
Chop the onion finely and fry in vegetable oil. Add the meat, cut into small pieces, to the onion and fry for 5-7 minutes, stirring occasionally. Put the meat and onions in pots, cover with water, after diluting the tomato paste in it. Add 1 bay leaf to each pot and cook covered in the oven at 220 ° C for 30 minutes. Defrost the beans and add together with chopped garlic, salt and pepper to the lamb. Simmer in the oven until cooked for another 20 minutes.

Meat platter in pots

Ingredients:
300 g beef tenderloin
300 g veal,
300 g pork
100 g smoked loin,
3 onions,
1 tomato,
2 green peppers
300 g sour cream
50 ml of vegetable oil,
30 g flour
1 tbsp paprika,
salt to taste.

Preparation:
Cut the peeled onion into small pieces and fry in vegetable oil until golden brown. Cut the meat into pieces and put in pots: first beef, then pork, then veal and smoked loin and add fried onions. When the meat is almost done, add the diced paprika Green pepper, tomatoes, season with sour cream with flour and simmer in the oven until tender. When the meat is done, place it on a platter and garnish with chopped green pepper rings.

Chicken stew

Ingredients:
600 g chicken
2 onions
1-2 tomatoes,
2 cloves of garlic
2 tbsp tomato sauce
100 g butter
¼ lemon juice,
dill, cilantro, parsley, salt, black peppercorns - to taste.

Preparation:
Cut chicken into small pieces and fry in butter until formed golden crust... Fold the fried chicken pieces into pots, add finely chopped onions, tomato sauce, finely chopped peeled tomatoes, chopped garlic, peppercorns, salt, finely chopped cilantro and dill, pour in lemon juice. Cover the pots with lids and place in the oven to simmer until tender. When serving, sprinkle with finely chopped parsley and dill.

Chicken legs stewed in sweet and sour sauce

Ingredients:
8 chicken legs,
2 onions
100 g champignons,
150 ml of dry red wine,
100 g sour cream
1 tbsp honey,
4 cloves of garlic
30 g roasted peanuts
1 bay leaf
ground red pepper, salt to taste.

Preparation:
Rub the legs with salt and paprika. Chop the onion finely, squeeze the garlic through a press. Heat the olive oil and brown the legs on all sides. Then remove them from the pan and brown the prepared onions and garlic in the same oil. Put the legs, bay leaf to them, pour with red wine, sour cream, add honey, finely chopped mushrooms, mix and transfer to pots. Simmer covered in the oven until tender. Remove the finished legs from the pots, sprinkle with peanuts, pour over the sauce formed during the stewing and serve.

Chicken fillet with vegetables and olives

Ingredients:
400 g chicken fillet,
2 stacks vegetable, meat or chicken broth,
3 tbsp pitted olives,
2 tomatoes,
1 red bell pepper
20 g butter
turmeric, garlic, herbs, salt and pepper to taste.

Preparation:
Place the chicken fillet, chopped bell peppers and tomatoes into the pots. Pour in olives, add chopped garlic and turmeric. Season to taste with pepper and salt. Pour in hot broth, in which pre-diluted butter. Cook the dish in the oven for 40 minutes at 200 ° C, covered with a lid. Serve in pots, sprinkle with herbs.

Chicken stew with prunes and vegetables

Ingredients:
1 chicken
300 g pitted prunes,
1 carrot,
1 celery root,
150 g butter
10 ml of 6% vinegar,
2 tbsp Sahara,
30 g flour
500 ml of water,
salt to taste.

Preparation:
Chop carrots and celery root and fry in butter. Cut the chicken into pieces, fry and mix with carrots and celery. Put everything in pots, add a little water, cover with lids and put in the oven to simmer for 20-25 minutes. Fry flour in oil, add vinegar, sugar, prunes cut into pieces. Pour the resulting sauce over the chicken and simmer for another 10-15 minutes.

Duck in pots "Desirable"

Ingredients:
200 g duck,
2-3 tbsp cereals (buckwheat or millet),
1 onion
1 carrot,
3 tbsp sour cream.
salt, black pepper - to taste.

Preparation:
Arrange the pieces of duck in pots, pour in a little water, close the lid and simmer in the oven until half cooked. Then add salt, pepper, finely chopped onion, carrots, chopped into strips, washed cereal to the duck and simmer until the cereal softens. Then add sour cream and bring the dish to readiness.

Goose with turnips, onions and carrots

Ingredients:
¼ carcasses of a goose with bones,
1 turnip,
2-3 potatoes,
1 onion
1 carrot,
50 ml of vegetable oil.
100 g fat
500 ml of broth,
salt, black pepper - to taste.

Preparation:
Chop the goose carcass into pieces, fry in fat and place in clay pots, add raw potatoes, diced, carrots and turnips, grated on a coarse grater, finely chopped onion, salt, pepper, lightly fried in vegetable oil, pour in the broth and simmer in the oven until tender.

Be sure to get ceramic pots, if you don't have them yet, and cook tasty and healthy meat in pots for yourself and your loved ones.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Meat that is cooked in an oven in a ceramic or clay pot, has more rich taste and aroma, characterized by tenderness, juiciness and appetizing appearance... This is due to the fact that the pot has thick walls that slowly warm up, resulting in meat fillet cook evenly from all sides. In addition, this cooking method allows you to save maximum amount nutrients... For example, during cooking, part of the vitamins and minerals "goes" into the water, which is then drained, and during frying, most of them from high temperature and completely disintegrates. In pots, meat is languishing in its own or vegetable juice or sauce at a temperature of no more than 180 ° C, so most of the minerals will remain in the dish, which means it will be healthier.

Meat in pots: general principles and methods of preparation

Meat in a pot cooks pretty quickly, so this perfect dish for those who want tasty, satisfying and healthy food for their family, but do not have big amount free time. The main thing here is correct preparation products, and during heat treatment no human intervention is needed in the oven, so you can safely do other household chores.
You can cook meat fillets of any animal in a pot, but depending on the type, you will need different time for its heat treatment. For example, 30-40 minutes will be enough to cook chicken, about 1 hour for pork, and at least 1.5 hours for beef or lamb.
Mushrooms and vegetables are also often cooked along with meat fillets: potatoes, cabbage, beets, carrots, eggplants, zucchini, tomatoes, onions, garlic, beans, peas. Vegetables make the dish healthier, juicier and give the meat its characteristic taste and aroma, usually they are served as a side dish. The main thing here is to combine the products correctly. For example, pork goes well with potatoes and onions, chicken with eggplant and tomatoes. Also meat dishes can be cooked with fruits and berries.

Meat in pots: preparing food

You can cook in a pot in two ways: by putting all the ingredients in the pot raw, or by additionally thermally treating them. The first method is simpler and more convenient, and in order for all products to have the same degree of readiness, it is necessary to cut them correctly, for example, meat fillet - small pieces, carrots - larger, and potatoes - even larger.
The second cooking method is more laborious, but in this case the problem of the difference in heat treatment time different ingredients will not arise. For example, pork can be pre-fried in a pan, and beans can be boiled.
The pot must be chosen based on the needs and method of serving. If you intend to serve everyone in a separate small pot, a 250 ml capacity will suffice. But you can also serve in big pot, from which each pour into a plate a portion of the desired size. In this case, the size of the container will depend on the number of people; 1 liter will be enough for a family of four.
Ceramic pot in preliminary preparation does not need. And if you chose clay, then it is worth soaking it for 1 hour in cold water, the pores will be filled with moisture, and the dish will be juicier.

Recipe number 1: Meat in pots with mushrooms and potatoes

The combination of veal, mushrooms and potatoes is considered classic, but this dish will have original taste thanks to one unexpected ingredient - pickles... The richness of taste and richness of aroma are also added by carrots, garlic and dill.

Ingredients:

• 0.5 kg of veal;
• 200 g of mushrooms (oyster mushrooms, champignons);
• 1 kg of potatoes;
• 200 g carrots;
• 2 onions;
• 3 cloves of garlic;
• 2 small pickles;
• 1 bunch of dill;
• sunflower oil;
• 100 ml sour cream;
• 200 g of hard cheese;
• salt pepper.

Preparation:

1. Cut the veal into medium-sized pieces, the mushrooms - into slices, the cucumbers - into small cubes, chop the dill, garlic and onion. Fry veal with cucumbers and mushrooms with onions, dill and garlic in a pan in a small amount of sunflower oil separately.
2. Prepare the pots. Cut the potatoes into strips and season with salt. Put the products in the following order: on the bottom - meat with cucumbers, then mushrooms with garlic, onions and dill, then potatoes.
3. Dissolve the sour cream with water and pour over the contents of the pots so that all the ingredients are covered. Sprinkle with grated cheese on top.
4. Cook in the oven for an hour at 180 ° C.

Recipe number 2: Pots of meat and potatoes (young)

It is satisfying and tasty dish suitable for those who have a minimum of time to prepare food. It is prepared from simple products- chicken fillet, potatoes, carrots, onions, but it turns out juicy and aromatic.

Ingredients:

• 200 g chicken fillet;
• 300 g of young potatoes;
• 100 g carrots;
• 1 onion;
• Bay leaf;
• sunflower oil;
• salt pepper.

Preparation:

1. Cut the chicken fillet into portions. Onion and cut the carrots into small cubes. Peel the potato from a thin peel, if it is large, cut it into 4 parts, if it is small, leave it like that or cut it in half.
2. Salt and pepper all ingredients, add sunflower oil and mix well. Put the food in a pot, pour in a little hot water and cover with a lid.
3. Simmer in the oven for 1 hour at 180 ° C.

Recipe number 3: Turkish meat with vegetables in a pot

This dish will appeal to those who are tired of the traditional combination of meat and potatoes. At the same time, it is tasty, satisfying, juicy and healthy. The lamb according to this recipe turns out to be very tender and juicy, and the vegetables are aromatic.

Ingredients:

• 1 kg of lamb;
• 150 g green beans;
• 300 g eggplant;
• 200 g carrots;
• 200 g potatoes;
• 200 g of tomatoes;
• 200 g bell pepper;
• chives-bow;
• Dill;
• 4 tablespoons of butter;
• salt pepper.

Preparation:

1. Cut the lamb into portions and place on the bottom of the pot.
2. Cut the green beans in half. Peel the eggplants and cut into cubes 4 cm long. Cut the tomatoes into circles, pepper into strips, potatoes into large cubes.
3. Put tomatoes on top of the lamb, then beans, peppers, eggplant, chives and potatoes. Salt and pepper.
4. Sprinkle on top chopped dill, spread the pieces of butter on top. Pour half 100 ml of water into a pot and cover.
5. Simmer for 2 hours.

Recipe number 4: Meat in pots in the oven with buckwheat

Buckwheat with smoked brisket- it is very tasty, healthy and unusually fragrant. This dish will be enjoyed by the whole family.

Ingredients:

• 1 glass of buckwheat;
• 2 glasses of water;
• 200 g boiled and smoked brisket;
• 100 g of mushrooms;
• 2 eggs;
• 1 onion;
• 30 g butter;
• salt pepper.

Preparation:

1. Rinse the buckwheat group, cut the brisket and onion into cubes, the mushrooms - with plastics. Mix everything, salt and pepper.
2. Place the meat with cereals, mushrooms and onions in a pot and cover with water. Send to oven for 40 minutes.
3. Then put a piece of butter on top of the porridge, break the eggs on top and put them in the oven for another 10 minutes to cook. If the dish is prepared in small pots, 1 egg is driven into each.
4. This dish can be prepared not only with fresh, but also with dried mushrooms. They must first be soaked in warm water or grind in a mortar. You can serve the dish by sprinkling with chopped garlic on top.

Recipe number 5: Meat with potato pancakes in pots

it interesting dish you can even apply for festive table, it will pleasantly surprise all guests. But basic ingredients traditional - potatoes and chicken fillet. The recipe is for five 250 ml pots.

Ingredients:

• 9 potatoes;
• 500 g chicken fillet;
• 1 egg;
• 2 onions;
• 200 g sour cream;
• 2 tablespoons flour;
• sunflower oil;
• salt pepper;
• fresh herbs.

Preparation:

1. Grate potatoes on fine grater, add egg, flour, salt and mix until smooth.
2. Shape the potatoes into tortillas and fry them on sunflower oil.
3. Cut the chicken fillet into slices and beat off, as for chops, salt and pepper.
4. First put the pancakes in the pots, then onion rings and chicken, pour sour cream over everything. Layers of potato pancakes and chops can be alternated.
5. Pour 100 ml of water into each pot and cover them with lids. Simmer in the oven for 1 hour.
6. Sprinkle with fresh herbs before serving the pancakes with chicken.

Recipe number 6: Meat with bulgur in pots

Bulgur is dried and steamed durum wheat, which is widespread in the Mediterranean and the Middle East. The dish is very healthy, tender and high in calories.

Ingredients:

• 250 g bulgur;
• 300 g of beef;
• 2 onions;
• 1 carrot;
• 3 tomatoes;
• 2 tablespoons tomato paste
• sunflower oil;
• salt, pepper, bay leaf.

Preparation:

1. Bulgur should be rinsed well, filled with cold water and left to swell for 30 minutes.
2. To prepare the broth, bring water to a boil, add onion, carrot and bay leaf. Then add the beef sliced ​​in portions and cook until tender.
3. While the bulgur is swelling and the beef is boiling, grind the tomatoes in a blender, add water and tomato paste.
4. Cut the remaining onion into cubes and fry until soft. Then add bulgur, salt, pepper and mix everything. Pour in 1 glass meat broth and 1 glass of tomato mixture. Simmer bulgur in a pan until all the liquid has evaporated.
5. Mix the finished groats with beef, transfer to a pot and pour 1 cup of tomato mixture.
6. Preheat oven to 180 ° C and cook for 45 minutes.

Recipe number 7: Rabbit in a pot

A rabbit cooked in sour cream and kefir will simply melt in your mouth. And potatoes and mushrooms make this dish hearty and nutritious. It will take 1.5 hours to prepare the dish.

Ingredients:

• a rabbit weighing 1―1.2 kg;
• 1 liter of kefir;
• 300 g of champignons;
• 500 ml sour cream;
• 1 liter of vegetable broth;
• 5 onions;
• 600 g potatoes;
• 100 g carrots;
• 1 sweet pepper;
• salt;
• fresh herbs.

Preparation:

1. Divide the rabbit into portions and soak in kefir with three onions for 24 hours. Turn it over periodically.
2. Cut the champignons into slices and fry in sunflower oil with salt and spices.
3. Cut the remaining 2 onions into rings, carrots into slices, bell peppers into strips and fry the vegetables until golden brown.
4. Cut the potatoes into cubes.
5. Rinse the rabbit from kefir and put in a pot, then put the potatoes, fried vegetables and pour everything 2/3 with broth. Top with sour cream.
6. Place the rabbit with vegetables in the oven and set the temperature to 250 ° C. After the broth has boiled, reduce the temperature to 150 ° C and cook for another 40 minutes.
7. Then open the lid and let the sour cream brown for 10 minutes.
8. Serve the rabbit with fresh parsley and green onions.

Recipe number 8: Beef with vegetables

This dish will take at least 2.5 hours to cook, but it will surprise you the most delicate taste pleasant vegetable flavor and a great wealth of taste. At the same time, it is not very high in calories, one serving contains only 295 kcal.

Ingredients:

• 700 g of beef;
• 3 potatoes;
• 1 tablespoon olive oil
• 1 cup beef broth
• 450 ml tomato juice;
• 3 carrots;
• 2 celery stalks;
• 1 onion;
• 500 g frozen vegetables ( black Eyed Peas, carrots, peas, bell peppers);
• 2 tablespoons of starch;
• bay leaf, thyme, pepper, salt.

Preparation:

1. Cut the potatoes into cubes, carrots into slices, finely chop the celery and onion.
2. Cut the beef into medium pieces and fry in olive oil until golden brown. Then add onion, salt, pepper and thyme. After 5 minutes add potatoes and fry for another 15 minutes.
3. Pour 300 ml of tomato juice, broth into a frying pan, add starch, bay leaf. Simmer for another 15 minutes.
4. Arrange the meat with vegetables in four pots and place in the oven for 1.5 hours.
5. Then add frozen vegetables to each pot and mix everything. Cook for another 30 minutes.
6. Serve directly in pots, sprinkle with chopped fresh parsley on top.

1. Culinary experts advise putting dishes in pots in cold oven and warm everything up evenly, since the container can crack from the temperature drop. Hot pot after cooking, you can only put it on a wooden board, since contact with a cold surface can also provoke a crack.
2. It is better to try to lay vegetables raw, so the meat will absorb their juices and aroma. If during the cooking process you notice that all the liquid has evaporated, you can add water, but it must be brought to a boil.
3. Dishes in pots remain in the oven for a rather long period, therefore, so that the products on top do not dry out, it is recommended to always cover the container with a lid, dough or foil. In this case, the finished dish can be safely left in the oven for another 30-60 minutes, if there is such an opportunity, so it will only become softer.
4. Any dish prepared in earthen or ceramic dishes in the oven, it will be well absorbed and fill the body with vitamins and minerals. Therefore, this cooking method is considered not only tasty, but also healthy.

Today I will cook pork, I took 2 pieces of pulp about 500 grams, cut it into large pieces, the same as. So that the meat is not completely boiled, otherwise the soup will turn out, I fry the pork in a pan, in a small amount of vegetable oil, so that it is slightly browned. In principle, when it is necessary to speed up the preparation of the pots, the meat can be fried in a pan until half cooked, and then the period of stay of the pots in the oven can be shortened. But I like the first option more, when the meat languishes for a long time in pots, then it turns out to be more tender and juicy, almost the same as.

I took a lot of carrots, cleaned all three pieces, but then only cut two. Already along the way, I see that in the end, carrots and onions are about two tablespoons in each pot. My pots are not large, 500 grams. One pot is just enough to feed an adult man, but I still have enough halves for the eyes (we share one for two with the youngest son). I cut carrots into cubes, not small about 1x1 cm, maybe a little larger. Otherwise, the carrots will boil and you won't find them later. I fry the carrots in a pan in vegetable oil. I pour oil quite a bit, literally one tablespoon.

I peel and chop the onion into cubes, and fry the same in the same amount of oil.

Only one large tomato was cut, and that was enough for me.

Potatoes, peeled, crumbled, set aside to wait for their turn.

Finely chop parsley and dill.

All preparatory work is completed, you can put food in the pots. I spread in each pot first 2 tablespoons of onions,

then 2 tablespoons of carrots.

I mentally divide the meat into 4 parts and put ¼ in each pot

I put potatoes on top.

A little tomato and greens on the potatoes. Salt, pepper to taste.

I pour water into the pots. As a result, the pot should not be filled to the top; it must be taken into account that the water will boil. I close the pots with lids.

Now I take flour, at the rate of 2 tablespoons per pot, add salt and water to it and knead the dough like thick pancakes. With this dough I cover the pot on top, as if making another "lid" of the dough.

I put the pots in the oven, preheated to 180-200 degrees, and leave them there for 1 hour, then I turn off the oven, but I don't get the pots, but let them stand there for another 10-15 minutes.

Time has passed, I take out the pots from the oven, remove the fried cake from them, my children love to eat stewed meat in a pot with these cakes. I let the meat cool down a bit and you can sit down at the table.

BON APPETIT

An important condition is the size of the pots. The optimal volume is 0.5 liters. This is enough to eat, but not overeat. The dishes must have the correct shape and the same wall thickness. Otherwise, the pots may not withstand heating and burst. Note that the glaze is free of chips and cracks on the inside and outside.

Choose pots with lids. This configuration will allow you to control the consistency of the content. Fill the components with water, cover with a lid - and it will turn out thick, rich soup... If you open the lid, the liquid will actively evaporate and the roast will get on the table.

What to put in pots

For pots, ingredients are suitable that withstand a long heat treatment... V great dish meat, fish, vegetables, mushrooms, rice, peas, beans, buckwheat will turn. Add dried fruits as a flavoring accent: raisins, prunes, cranberries.

The beauty of cooking meat in pots is that you don't have to weigh the ingredients and measure the proportions. Take each ingredient as much as your hand can take and place evenly in the pots. These dishes cannot turn out to be tasteless.

Things to consider when cooking

1. Food can be placed in the pots raw or pre-cooked. If you choose the easy method, chop the ingredients that take a long time to stew finely and the coarse ones that quickly.
2. Cooking time is judged by the component that takes the longest to cook.
3. The contents of the pot are laid in layers or mixed - this does not affect the taste.
4. The baking dish does not need to be filled entirely. The food will cook well, even if it is lonely at the bottom. Although, no one forbids you to fill the pot to the brim.
5. Place the pots in a cold oven or they may crack.

How to cook meat in pots

Ingredients for 4 pots

• 400 g pork;
• salt and spices to taste;
• 2 tablespoons of sunflower oil;
• 1 onion;
• 200 g of mushrooms;
• 8 small potatoes;
• 4 tablespoons of cream;
• 8 tablespoons of water.

Preparation

Cut the pork into small pieces, salt and fry in 1 tablespoon of oil for 15 minutes. In another frying pan, heat the remaining oil, add the onion, after 5 minutes, bring to readiness.

Divide the meat, mushroom mixture and diced potatoes into the pots. Add salt and spices, stir. Pour a tablespoon of cream and two of water into each pot. Bake without a lid for about an hour at 200 ° C.

Ingredients for 4 pots

• 300 g of beef;
• 150 g bacon;
• 8 potatoes;
• 50 g celery root;
• 4 tablespoons of dry white wine;
• 4 teaspoons lemon juice;
• 100 g of cheese.

Preparation

Cut the beef into pieces. Fry bacon in a dry frying pan until tender and chop. Peel the potatoes and celery root and cut into wedges.

Place the beef, bacon, potatoes and celery in the pots. Add a little water to each, a tablespoon of wine and a teaspoon of lemon juice. Cover the pots with lids.

Bake for about 1.5 hours. Then open the pots, sprinkle the contents with grated cheese and place in the oven for another 15 minutes.

Ingredients for 4 pots

• 400 g chicken breast;
• 4 tomatoes;
• 200 g broccoli;
• 200 g of cauliflower;
• 100 g of corn;
• 100 g green peas.

Preparation

Cut the breast into small pieces. Peel and chop the tomatoes. Broccoli and cauliflower disassemble into inflorescences.

Divide all ingredients into pots. If the diet is not very strict, you can pour a little vegetable oil on the bottom.

If you want to get something in between the first and second courses, add water: literally 1.5 cm from the bottom, as the vegetables will give juice.

Place the pots on a wire rack and place in the oven for an hour.

V ready dish if you do without oil, there will be less than 100 kcal per 100 g.