Choosing what to feed home without spending a lot of time at the stove, it is worth remembering juicy, soft meat in pots. The main thing is to choose high-quality thick-walled ceramic dishes for this. In pots, the meat languishes for a long time, soaking in fragrant vegetable juices, spices and other additives.

Oven in pots with potatoes

Ingredients for a quarter kilo veal:

  • 1 large onion;
  • 350 g of potatoes;
  • 1 carrot;
  • 1 bay leaf;
  • dry garlic;
  • salt.

Cooking:

  1. Cut the veal into medium slices. Fry on all sides with well-heated fat. To salt.
  2. Cut the onion into rings. Carrots - thin long straws.
  3. Pour the vegetables to the meat. Fry the ingredients together.
  4. Arrange the products in pots: first a layer of veal, then fried vegetables, then plate of raw potatoes.
  5. Dilute dry garlic and salt in boiling water, add bay leaf. Pour the resulting composition into pots so that the liquid reaches 2/3 of the containers.

Bake meat in pots with vegetables at an average temperature of 70 - 80 minutes. Serve the dish in the same bowl.

Homemade Pork Roast

Ingredients for 700-800 grams of pork pulp:

  • 1 kg of potatoes;
  • 2 onions;
  • 80 g tomato paste;
  • 1 carrot;
  • 2 to 4 cloves of garlic;
  • 2 bay leaves;
  • 1 tbsp. l flour;
  • 4 tbsp. boiled hot water;
  • fat for frying;
  • spice.

Cooking:

  1. Rinse the pork flesh, dry, cut into cubes and fry in a cauldron with preheated fat until light brown.
  2. Vegetables, except potatoes, arbitrarily finely chop and cook with meat until onions and carrots are softened.
  3. Salt the mass, add spices, lavrushka, tomato paste.
  4. On the bottom of the pots, put small cubes of potatoes. From above on them to distribute the mass of the cauldron.
  5. Pour food with water so that it completely covers them.
  6. Put the dish in the oven for 40 - 45 minutes. It will be enough average temperature.

Serve the roast in pots to the table, decorating with chopped dry or fresh herbs.

Cooking Beef

Take half a kilo of beef back:

  • 2 white onions;
  • any refined vegetable oil;
  • 1 tsp mustard powder;
  • ½ tsp fine salt;
  • 80 g fat free sour cream.

Cooking:

  1. Cut the prepared meat into small pieces. Similarly chop the white onion. Mix foods and salt to taste.
  2. Pour a small amount of refined oil into two pots. Arrange the meat with onions on them and send to the oven to bake at 200 - 210 degrees for about 1 hour.
  3. For the sauce, mix sour cream and mustard powder. Add salt to the mixture.
  4. After the specified time, pour the sauce in pots. Stir their contents and return to the oven at the same temperature for 40 - 45 minutes.

Serve the finished dish with your favorite side dish. You can put it directly in pots on top of the meat.

French fries in pots

Ingredients for a quarter kilo of pork pulp:

  • 3 to 4 medium potato tubers;
  • 1 onion;
  • 60 to 70 g of hard cheese;
  • classic mayonnaise;
  • coarse salt;
  • 3 pinches of ground black pepper.

Cooking:

  1. Cut the meat tenderloin into thick layers (about 2.5 - 3 cm) and beat off with a special hammer on both sides. No need to try to make the meat too thin, otherwise it will lose its juiciness.
  2. Sprinkle pork with salt and pepper. Fold the slices in a bowl, cover with foil and leave for a quarter of an hour.
  3. At this time, prepare potatoes: cut into slices, salt.
  4. Rub the cheese coarsely, mix with a small amount of classic mayonnaise.
  5. Put prepared potatoes in 2 - 3 layers on the bottom of the pots.
  6. Top with meat and cheese sauce with mayonnaise (half).
  7. Next, sprinkle onion slices and flavor the vegetable with pepper.
  8. Cover food with remaining sauce.

To cook such a variation of meat in French should be at an average temperature, first 1 hour under closed covers, and then another 10 minutes without them, so that a beautiful cheese crust appears.

Buckwheat Recipe

Ingredients:

  • 300 g of pork pulp;
  • 1 tbsp. buckwheat;
  • 1 onion;
  • 1 tsp salts;
  • 1 large carrot;
  • 2 pinches of black pepper;
  • 3 tbsp. l vegetable oil.

Cooking:

  1. Cut the pork into small cubes, put in a skillet with preheated fat and fry until golden brown.
  2. Pour all the chopped vegetables to the meat. Add them. Strain together until meat is tender and vegetables are tender.
  3. Arrange the products in two large pots (0.7 L).
  4. Pour meat with vegetables thoroughly washed buckwheat.
  5. Pour 1 tbsp into each container. filtered hot water. Add salt, pepper.

Bake buckwheat in pots with meat for 90 minutes at 200 - 210 degrees.

Hearty dish with pearl barley

Ingredients:

  • 1.5 liters of strong meat broth;
  • a little over a pound of any meat;
  • gram 400 pearl barley;
  • 2 carrots;
  • 2 onions;
  • coarse salt;
  • lavrushka.

Cooking:

  1. For the preparation of pearl barley with meat, chicken is also well suited. Cut the bird into medium slices, fry in well-heated oil. It is not necessary to bring the meat to full readiness; it is good enough to brown it.
  2. Pour chopped onions into the chicken pan and cook the ingredients until the latter is browned. Then pour the chopped carrots into the container.
  3. When all the vegetables have softened, put the pearl barley for frying, mix everything well and cook for a couple of minutes.
  4. Arrange the resulting mass in pots.
  5. In the broth, dilute the salt, add the lavrushka. Any spices can be used to taste. Fill the pots with liquid to the top, leaving approximately 1 cm free.

First bake the dish at 210 degrees for 20 minutes, then reduce the temperature by 30 degrees, close the containers with lids and leave in the oven for 1 hour.

Potted prune meat

Ingredients for a pound of pork:

  • 3 onions;
  • 1 carrot;
  • 8 pcs pitted prunes;
  • 7 to 8 potatoes;
  • 6 bay leaves;
  • coarse salt;
  • 1 bunch of fresh herbs;
  • purified water;
  • mayonnaise;
  • spice.

Cooking:

  1. Cut the meat into small pieces and fry in preheated fat. Add spices and salt to the pork.
  2. Rinse the prunes thoroughly and cut into large pieces.
  3. Rub the carrots. Chop the onion arbitrarily.
  4. Put meat on the bottom of the pots, then onion and a few pieces of dried fruit.
  5. Pour the carrots and chopped greens onto the prunes.
  6. Add bay leaf to each pot.
  7. Spread potato cubes on other ingredients and coat them with mayonnaise
  8. Pour pots into 2/3 of salted water.

Bake food under the lid at high temperature for 90 minutes. Serve directly in pots.

With mushrooms

Take a pound of pork neck:

  • the same amount of potatoes;
  • 80 g of onions;
  • 60 g of dried porcini mushrooms;
  • 1 PC. carrots;
  • 90 g of champignons;
  • ½ tbsp medium fat sour cream;
  • 12 tbsp. l water;
  • 1 pinch of drinking salt;
  • freshly ground black pepper.

Cooking:

  1. Cut the potatoes into bars and immediately arrange them in 6 prepared pots.
  2. On top, distribute quarters of carrot rounds and thin half rings of onions. Add salt.
  3. Cut the pork into medium slices and lay them on the vegetables.
  4. Add washed mushrooms and plate of champignons.
  5. Mix water with sour cream, salt and pepper. Pour in equal portions into pots.

Send meat with potatoes and mushrooms to an oven preheated to 200 degrees. Cook the dish under such conditions for 70 minutes. Arrange the treats on beautiful plates and serve for dinner.

Chicken Option

Ingredients:

  • 1 chicken carcass;
  • 90 g of flour;
  • 80 g of butter;
  • 3 onions;
  • 250 g canned pineapple;
  • 1.5 tbsp. very greasy cream;
  • 1 bouillon cube;
  • salt.

Cooking:

  1. Rinse chicken carcass, chop into pieces. Roll each in flour and fry in butter (half the set amount) until golden brown.
  2. Transfer the golden slices of chicken into a large pot, and on top distribute the rings of canned pineapples.
  3. Pour small cubes of lightly fried onion onto the fruit onto the fruit.
  4. Mix the cream with the rubbed cube with your fingers, bring to a boil, salt and pour into a pot.
  5. Send the container to an oven preheated to medium temperature. Cook the dish for 70 minutes.

Serve chicken to the table in portions, generously pouring the resulting sauce.

Ragout with meat and vegetables in pots

Ingredients:

  • ½ kg lean beef;
  • 1 small zucchini;
  • 1 eggplant;
  • 1 onion;
  • 1 bell pepper;
  • ½ kg of white cabbage;
  • 6 potatoes;
  • salt;
  • 1 tomato;
  • 1 carrot;
  • aromatic herbs to taste.

Cooking:

  1. Cut the meat into thin strips. Grind all vegetables: zucchini, peppers and potatoes - in large cubes, onions, eggplant and tomato - in cubes, carrots and cabbage finely chopped with straws.
  2. Distribute the meat at the bottom of the pots. Add salt.
  3. Pour all mixed vegetables from above, except potatoes. They also need to be salted and flavored with aromatic herbs.
  4. Cover with chopped potatoes all other ingredients.

Put the meat and vegetables in pots in the oven for 70 minutes. Bake it at 200 - 210 degrees.

With cauliflower

A pound of pork will require the following ingredients:

  • 60 g of green beans;
  • a quarter kilo of cauliflower;
  • salt;
  • 1 onion;
  • 6 potatoes;
  • 1 carrot;
  • 1 bell pepper;
  • fresh garlic to taste;
  • ½ liter meat broth;
  • ½ tbsp sour cream.

Cooking:

  1. Cut the pork medium-sized, add salt and fry in any preheated fat until whitened. Immediately put the meat on the bottom of the pots.
  2. Spread the beans into pieces on top.
  3. In the fat remaining from the meat, fry the chopped onions and carrots. Put them to other prepared ingredients.
  4. Boil cabbage inflorescences in salt water until tender and send in containers to other products.
  5. The last to put potatoes in pots, as well as chopped in small cubes and fried on the remaining fat bell pepper.
  6. Add chopped garlic.
  7. Pour the products with salted broth to half. Distribute sour cream on the surface.

Clean the pots with lids in a very hot oven. When their contents boil, reduce the temperature to 140 degrees. To languish a treat under such conditions 70 minutes.

Ukrainian stewed meat

Ingredients per pound of beef pulp:

  • 6 sweet onions;
  • 70 g of lard;
  • 1 tbsp. meat broth (any);
  • 8 - 9 peas of black pepper;
  • 1 bay leaf;
  • salt.

Cooking:

  1. Medium chop the beef. Fry meat slices until browned on melted pork fat.
  2. In the remaining fat, fry all the chopped onions immediately.
  3. Lay onion and meat in layers in pots. The last should be the vegetable layer.
  4. Pour the products with salt broth, in which added parsley and pepper.

Simmer at a temperature slightly above average in the oven for 80 minutes.

Pork with Beans and Corn

Ingredients per pound of meat:

  • 90 g of white dry beans;
  • 70 g of sweet canned corn;
  • 1 red bell pepper;
  • 2 onions;
  • 2 tomatoes;
  • salt;
  • spice.

Beans should be pre-filled with cold water and left in this form for 2 to 3 hours. Ideally, you should leave the beans in the liquid all night.

Cooking:

  1. Boil the beans until half cooked.
  2. Cut onions, tomatoes and peppers into small cubes, and pork into medium cubes.
  3. Fry meat and vegetables together in any well-heated oil.
  4. Sprinkle with salt and selected spices.
  5. After 7 - 8 minutes of stewing, arrange the vegetables with meat from the pan in pots in two layers.
  6. Between them, place semi-finished beans and canned corn without marinade.

Bake the dish at 180 - 190 degrees in the oven. The whole process will take 60 - 70 minutes.

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