It is difficult to find a dish more diverse than roast in pots of meat. This dish is intended for those who like to enjoy delicious homemade food with pleasure and appreciate the pleasant combination of gently fried meat pieces, stewed in the oven like in old times.

Roasted pork and potatoes in pots

Dishes with similar names are found in almost every kitchen in the world. However, fries with meat and potatoes in pots, even overseas, are recognized as primordially Russian dishes.

Ingredients Composition:

  • lean oil;
  • onions - 4 pcs.;
  • pork - 1 kg;
  • lard - 200 g;
  • broth - from 80 ml;
  • potatoes - 700 g;
  • carrots - 200 g;
  • cloves of garlic - 5 pcs.;
  • spices (salt, pepper), laurel leaves, olive herbs, spices - we use to our tastes.

Cooking method:

  1. Thoroughly rinse a piece of meat, blot with paper towels, cut into large pieces.
  2. Grind pork fat into cubes, heat in a pan over low heat, waiting for the pieces to gradually release all the fat.
  3. We get the resulting cracklings - they completed their service. Place the portioned pork, fry it for no more than 10 minutes, constantly turning it over. At the end of the process, season with salt.
  4. All sides of the meat should become golden. Take care not to overdry the main component of the dish. This is the key to delicious cooking in pots!
  5. Cut the peeled potatoes into cubes or in a different form (as you like), cook in a separate pan along with similarly chopped carrots. We heat the products in oil until half-cooked, a little salt and pepper.
  6. In another container, lightly fry the onion chopped in half rings, combine with pieces of processed tubers.
  7. We spread part of the vegetable composition in each pot, place a layer of meat on top. We fill the dishes with the components of the dish almost to the neck. Do not forget to add a few peas of allspice over a leaf of laurel.
  8. Pour the remaining fat in the pan into the pots, then distribute the broth. The final touch will be chopped garlic cloves and chopped greens.
  9. Close the pots, send for an hour and a half to the oven, heated to 180 ° C.

Our grandmothers got a delicious meal in a similar way. An example worthy of imitation!

Read also:pork roast with potatoes - recipe

Cooking Beef

You can get tasty and mouth-watering meat in pots in the oven not only from pork. Fresh beef is perfect for such a roast.

Grocery list:

  • lean oil;
  • tomatoes - 800 g;
  • garlic cloves - 10 pcs.;
  • leeks - up to 8 pcs.;
  • beef - 1.5 kg;
  • vinegar (preferably apple) - 30 ml;
  • sweet carrots - 8 pcs.;
  • small parsnip roots - up to 15 pcs.;
  • stalks of petiole celery - 4 pcs.;
  • sheets of laurel, sprigs of thyme, spices;
  • chicken broth - from 400 ml.

Cooking process:

  1. Cut the beef into large pieces. To get a delicious roast in the oven, the brisket, sirloin, cut from the neck are perfect.
  2. We clean and wash the vegetables. We divide the tomatoes into slices, arrange the celery stalks and the light part of the leek with ringlets. Shred the carrots in the same form, rub the roots of the parsnip.
  3. Fry portions of meat, periodically turning the pieces until they are covered with a light pink crust. We spread the beef in pots, distribute the vegetable composition, mix well.
  4. Pour the broth into the container in a volume sufficient to cover the entire mass of placed products. We put the roast in the oven, where it will languish for 2.5 - 3 hours at 180 ° C.

As you can see from the presented recipe, the whole complexity of the process is to assemble the ingredients of the dish. Everything else is done simply simple!

How to cook with minced meat

Among the whole variety of dishes prepared in pots, roast with minced meat will undoubtedly become your favorite and always desired dish.

The list of components:

  • oil (olive or sunflower);
  • carrots - 2 pcs.;
  • broth (any according to preference) - 600 ml;
  • ground beef - 1 kg;
  • champignons - 500 g;
  • potatoes - 300 g;
  • parsley and celery roots - 1 pc.;
  • spices (salt, pepper), rosemary.

Cooking process:

  1. We clean and wash the vegetables. We divide potato tubers and carrots into thin slices. Rub the roots of parsley and celery. We make out the mushrooms in small pieces.
  2. We spread the prepared products in a bowl, season with salt and pepper. Flavor the composition with lean aromatic oil, sprinkle with chopped rosemary. Mix well.
  3. Add spices and 40 ml of vegetable fat to ground beef, thoroughly knead the resulting mass.
  4. To prepare the roast, use a large pot or several small ones. We spread on the bottom of each container a part of the meat composition. On top we have a row of vegetables with mushrooms. In this way, we form several layers, alternating the components of the dish.
  5. Pour the future dish with any fresh broth and send for 50 minutes in the oven (180 ° C).

The unusual taste of food attracts children especially. Still would! You don’t even have to bite anything - put it in your mouth and swallow it with pleasure!

Tasty roast with meat and mushrooms in pots in the oven

The use of forest gifts in Russian cuisine is very popular, therefore it is not surprising that the roast cooked with meat and mushrooms in pots has a very ancient history.

Necessary components:

  • lean oil;
  • turnip onion - 2 pcs.;
  • potatoes - 800 g;
  • cheese of any grade - 200 g;
  • pork - 600 g;
  • garlic cloves - 4 pcs.;
  • fresh mushrooms (we select according to taste) - 500 g;
  • broth / water - up to 250 ml;
  • ground paprika, Provence herbs;
  • sea ​​salt, pepper.

Step-by-step preparation:

  1. To get a rich taste of food, we use fresh pork with fatty layers. For example, a loin. We wash the meat, remove all veins, possible bones and excess fat.
  2. Blot the pork with napkins, cut into large strips. Fry in a very heated pan, continuously stirring the pieces so that they are appetizingly browned. The aroma went through the kitchen, already drooling!
  3. Remove the delicate film from the mushroom caps, slightly shorten the legs. We rinse the product, carefully dry with towels, shred thin slices.
  4. The meat is already slightly pink, so we remove the pieces from the container, put on a plate. In the place of pork we put champignons. We evaporate the excess moisture, fry the mushrooms to a light brown color and place in a separate bowl.
  5. Fill the vacant dishes with cubes of peeled and chopped potatoes. We also make it to a golden crust, after which we add chopped onion rings and carrot slices. Fry until tender.
  6. We place the meat and vegetables in pots, laying them out in the following layers: potatoes, pork, mushrooms, onions and carrots. Add chopped garlic on top. Salt and pepper the products, sprinkle with Provencal herbs.
  7. Pour broth or drinking water into each container. Close the dishes, send them to the oven for an hour (180 ° C).

At the end of the process, sprinkle the dish with cheese chips. When it blooms in the form of a delightfully tender crust, the meal is ready!

It is interesting:pork roast in the oven and slow cooker

Hearty dish with buckwheat

The meat, cooked in pots with friable and very aromatic cereals, acquires a unique taste, becomes the most satisfying and nutritious dish.

Products Used:

  • butter - 150 g;
  • onions - 3 pcs.;
  • buckwheat - 600 g;
  • fat beef - 800 g;
  • tomato paste - 80 g;
  • carrots - 3 pcs.;
  • salt pepper.

Cooking Technique:

  1. We dry carefully processed and washed meat with napkins, divide the piece into large portions.
  2. As always, fry all sides of the beef until light brown, distribute in pots.
  3. We clean the vegetables, finely chop the onion, chop the sweet carrots. We pass the products in oil until soft, place them on top of the meat composition.If at our disposal there is clay pottery with a capacity of 800 ml, then for such a pot you need 210 g (glass) of pre-washed cereals.
  4. Add tomato paste diluted with broth or drinking water. Season the dish with salt and pepper, fill the products with a liquid composition. Its level should be two fingers below the edge of the dishes.
  5. We send the roast with beef and buckwheat for an hour to the oven, heated to 200 ° C.

We cook the finished meal in a cooling oven for another 15 minutes to create the final flavoring bouquet.

Roasted pots with meat and cheese

The heat treatment of any dish in the oven by itself has the most beneficial effect on its appetizing qualities.

The list of components:

  • lean oil;
  • carrots, turnip onions, pickled cucumbers - 3 pcs.;
  • beef meat - 600 g;
  • potatoes - 500 g;
  • hard cheese - 150 g;
  • quality mayonnaise - 100 g;
  • broth - from 300 ml;
  • spices (salt, pepper).

Order of preparation:

  1. We process meat in the usual way, cut into large cubes. Fry the product until pink, put it in pots.
  2. We clean and wash the vegetables. Chop the carrots into strips, chop the onion finely. Slightly passerize the components of the dish, then put it into pieces of beef.
  3. Now we chop pickled cucumbers, place them on vegetables. We complete the assembly of dishes with potatoes, divided into large parts.
  4. Season foods with salt and pepper, season with fresh mayonnaise. Pour the amount of broth so that its level is just above the vegetable layer.
  5. Sprinkle all with cheese shavings, bake for 50 minutes at t 190 ° C.

Serve the roast in pots hot - from the oven and immediately to the table!

Unusual taste with prunes

This recipe is intended for lovers of extraordinarily decorated dishes with an unusual taste. Dried fruits will help us in the implementation of this culinary venture!

Ingredients Composition:

  • sunflower oil;
  • onions - 6 pcs.;
  • beef - 1 kg;
  • prunes - from 20 pcs.;
  • carrots - 2 pcs.;
  • potato tubers - from 800 g;
  • use mayonnaise to taste;
  • spices, laurel leaf, herbs.

Cooking:

  1. We divide the processed piece of meat into large parts, quickly fry until golden brown, slightly salt and pepper.
  2. Scalp the prunes, rinse thoroughly. If there are seeds in dried fruits, we remove them.
  3. We rub the peeled carrots, finely chop the onions freed from the husks.
  4. Put golden pieces of meat on the bottom of the clay containers. We supplement them with two dried plum fruits, then place a little chopped onion, a bay leaf.
  5. Next, we have carrot straws and potato tubers divided into parts.
  6. Once again, slightly salt and pepper the products, season them with mayonnaise and sprinkle with chopped herbs.
  7. We fill containers with water. Its level should only reach the potato layer.

We leave the dishes with food for an hour and a half to languish in the oven (180 ° C). We get excellent food with a very piquant taste.

Roast in pots with meat is a universal dish, promising for the embodiment of the most daring culinary imagination. What we think about, we will certainly cook!

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