Roast with meat in pots. Delicious Pot Roast - Cooking a Delicious Dish

Baking pots are usually the thing that keeps me from reaching the bag of rice cereal behind them or the ice cream maker stirrer. There is always nowhere to attach this clay “army”, because it takes up so much space. The lids from them are constantly disappearing somewhere, so sometimes it seems to me that this is not a constant value :-) But when I cook roast meat and potatoes, it is difficult to find a replacement for the pots, almost impossible. The dish in them turns out to be cozy and homely, it will never burn and will not remain raw. It will upset you only twice: when an appetizing aroma floats through the kitchen, and it will be possible to taste the roast only after half an hour, and when you have to wash the pots with a narrow neck. Although this is such a trifle, in fact! Let's already cook pot roast with your favorite meat and potatoes in the oven. A recipe with a photo (and not one, but two) is at your disposal.

Hearty roast beef or lamb with potatoes

Lamb, beef or chicken? Don't torture yourself with a choice! This roast will be delicious with any meat product!

Necessary products for 2 clay pots:

Cooking method:

I had lamb. In this case, it is important to choose the meat of a young lamb. In adults, fat has a specific smell and taste that not everyone likes. It is also better to take beef "young", with it the roast will turn out to be more tender and tasty. Cut the prepared, washed and dried meat into cubes. Do not cut too finely so that the pieces retain their juiciness.
Heat oil in a thick-bottomed frying pan. Put the meat pieces to fry. It is advisable to cook them in small portions. Because from a large amount of a cold product, the temperature of the hot fat will drop sharply. The lamb will be stewed, not fried. And we need a ruddy crust.
Fry lamb or beef over high heat, turning occasionally. When the pieces are covered with a treasured golden crust, salt them and sprinkle with spices. Remove.
Divide into pots. Try to leave as much oil in the pan as possible. You will need it to fry the onions.
Peel potatoes. Cut into slices slightly larger than the meat.
You can also fry the potatoes until golden brown. Or just put on top of the meat layer. Season the potato layer with salt and dry spices.
Squeeze the garlic through a press.
Cut the onion into thin half rings.
Heat up the remaining fat in the pan. If it is low, add oil. Sprinkle onions to fry.
Cook 3-5 minutes, stirring, until soft.
Spread the onion over the potatoes. It will give the roast a pleasant aftertaste and piquant aroma. Pour water or broth (vegetable or meat) into each pot. Cover with lids. Place the roast in the oven to simmer until done. Cooking temperature - 180-200 degrees. Approximate time - 40 minutes.
The meat in the finished dish will be incredibly tender, the potatoes will become soft, but retain their shape, and skillfully selected spices will mask the specific smell of lamb (if you use it).

Pot roast with pork and potatoes

If marbled beef or rack of lamb ran out right in front of you, feel free to buy pork. Roast from it turns out what you need: hearty, juicy, fragrant. Get ready, you won't regret it!

Ingredients for 6 pots:

How to cook pot roast with juicy meat and potatoes in the oven (recipe with photo):

Wash and clean vegetables. Rinse again. So that the potatoes do not darken, fill them with cool water.
Prepare the meat. I had pork. In principle, a roast prepared in this way will turn out delicious with almost any popular type of meat: beef, lamb or even poultry (chicken, turkey, duck). But you should not use too fatty or sinewy part of the carcass, this will not benefit the dish. If you also prefer pork, I advise you to use the shoulder, neck, tenderloin or ham. Wash the meat. Cut off the excess - veins, fat deposits, films. Pat dry with a thick paper towel. Cut the meat into cubes or other shapes.
The frying pan for frying meat should be well heated, and the oil should be hot. Then a crust will immediately appear, which will “seal” all the juice inside, and the roast will turn out to be more juicy and tasty. Fry the meat slices on high heat.
It is not necessary to bring the ingredient to readiness. Just brown it on all sides. It will take 3-4 minutes, no more.
Cut the potatoes in advance or while frying the meat. The form of cutting - cubes or sticks.
Remove the fried pork from the pan. Put potatoes in its place.
Fry the potato cubes until golden brown over high heat.
At this time, chop the onion.
And carrots. I cut the ingredients into cubes. But carrots can be chopped either into strips or grated coarsely.
When the potatoes are fried, transfer them to a bowl. Instead, sprinkle chopped vegetables. Advice: The list of ingredients for the recipe is optionally supplemented with other vegetables, mushrooms or spices. It will be delicious with champignons or oyster mushrooms, and celery or parsley root will make the roast more piquant.
Fry the slicing until golden brown.
Arrange the future roast in pots. Sprinkle each with a little salt and spices. I put potatoes in first.
I spread the meat on top. When stewing in the oven, it will release juice, which is partially absorbed into the potatoes. If the meat layer was the first, such a tasty effect would not have happened.
After meat - carrots with onions.
Pour broth or drinking water into the pots. Thanks to the liquid, the roast will not turn out dry and will not burn. Cover the dish with lids, placing them on one side, as in the photo, so that hot air comes out. Then the liquid will not boil violently. Send the roast to the oven, heated to 180-200 degrees. Cook the dish for 40-50 minutes.
Serve directly in pots or arrange on plates.

Enjoy your meal!

Meat baked in portioned pots with potatoes is a hearty, authentic Russian dish, ideal for dinner. It has been prepared for centuries by our ancestors. Due to the fact that the components can be easily changed, focusing on the taste preferences of family members, the taste of the roast can be changed beyond recognition. Earthenware holds heat well, heats up evenly from above and below, the ingredients languish, soak in the meat juice, and a magical aroma appears.

It can be served effectively even at the festive table. It is almost impossible to dry out the meat. Even an inexperienced hostess will cope with cooking. Knowing how to cook potatoes in pots, adding various ingredients to it, you can pleasantly surprise your loved ones with delicious dinners.

It has long been proven that food cooked in ceramic pots retains more vitamins and valuable elements, which means that it turns out to be more healthy, unlike fried food. In addition, meat contains a lot of protein, iron and zinc, which is extremely useful for increasing hemoglobin levels, strengthening muscles and joints, and regenerating the skin.

If you choose chicken or rabbit as the meat component, and replace the potatoes with bell pepper, eggplant and zucchini, the dish is ideal for diet food and will help you keep your figure, since there are very few calories in it. Roast will be to the taste of any member of your family, especially men will appreciate it.

Recipe for pork meat in pots in the oven

Ingredients:

• Pork - 300 grams
• Cream 15% - 150 ml
• Cheese - 100 grams
• Olive oil
• Potato - 6 large potatoes
• Carrot - 1 piece
• Onions - 2 pieces
• Parsley - a small bunch
• Salt, spices

We clean the carrots and onions, cut the vegetables into cubes and fry in olive oil until golden brown. Add pieces of meat, simmer in a pan under the lid for 20 minutes. We also cut potatoes into cubes. We spread the stew with vegetables with a spoon in pots, put potatoes on top and pour boiling water over it. Spread the cream evenly among the pots, sprinkle with cheese. Products must be covered with liquid. Cover the pots and place in a cold oven. Set the temperature to 180 degrees. After an hour, roast in pots with meat and potatoes should be ready. Sprinkle with chopped herbs and serve.

Chicken in pots with assorted vegetables

Ingredients:

• chicken breast - 600 grams
• Eggplant - 2 pieces
• cheese - 200 grams
• potatoes - 800 grams
• Salt, coriander, basil
• carrots - 2 pieces
• onions - 2 pieces
• Sour cream 10% - 200 grams
• Butter

Thoroughly wash and dry the fillets. Peeled potatoes and breast cut into equal bars. Cut carrots into strips, onions into half rings. Cut the eggplant into cubes and leave for 10 minutes in salted water. This procedure helps to get rid of bitterness. We squeeze well. In a large bowl, mix all ingredients except cheese.

Lubricate the pots with butter. We place our mass in pots, fill them by a third. We add water, quite a bit (vegetables will still let juice), it should cover the contents of the pots, tightly cork the pots with lids or foil. We will bake for 40 minutes at 180 degrees. Turn off the oven, sprinkle our roast with cheese and herbs.

Hunting sausages with potatoes in portioned pots

• Potato - 1 kilogram
• Sausages - 500 grams
• Mushrooms - 300 grams
• Mayonnaise - 200 grams
• Spices, salt - optional
• Greenery
• Onions - 2 pieces

Finely chop the onion and fry until golden brown. Mushrooms will go any, for example, mushrooms. We wash them well, add to the pan with onions for 5 minutes. When the liquid released from the mushrooms evaporates, remove them from the fire. We cut the peeled potatoes into circles, the sausage is also circles, but not very thinly. This amount of products will be enough for 4 - 5 servings.

We put vegetables, mushrooms and sausages in greased pots, add mayonnaise, spices (thyme, nutmeg, paprika), salt. Fill with water. Remember to leave some room to the top of the pot, as the broth may escape during the boil. We close our molds and send them to the oven for 40 minutes. Baking temperature - 200 degrees.

How to cook potatoes with champignons in pots

• Beef (veal) - 0.5 kilograms
• Potatoes - 0.8 kilograms
• Large carrot - 1 piece
• Onion - 2 pieces
• Champignons - 0.5 kilograms
• meat broth
• Garlic - 2 cloves
• Sweet red pepper - 2 pieces
• Dill
• Salt, spices

The cooking process is unpretentious and simple. Thoroughly rinse the beef, dry it from excess moisture with a paper towel. We cut across the fibers into cubes and simmer in a pan for 10 minutes along with onions and carrots. Mushrooms cut into 4 - 6 parts. Potatoes and peppers are also cubed. The components are stacked in pots in layers, the bottom layer is necessarily meat. Salt and pour warm broth there. Our pots will languish in the oven for one hour.

Depending on the size of the pieces of meat and the size of the pottery, the time may be increased. Add the garlic to the pots 10 minutes before the end of baking. Roast can be served in a pot or transferred to a plate. It is desirable to introduce greens into the finished dish. So we save more vitamins.

Meat baked in pots with potatoes and fruit

Dried fruits will add an unusual taste and sweetness to the usual roast.

I suggest you put into practice the recipe for meat in pots in the oven. Cooking it is not difficult, and the result will be excellent!

We take potatoes and chicken fillet in equal proportions, approximately 500 grams each. It will look more appetizing if you cut everything into medium-sized cubes. Prunes and canned pineapple are ideal, dried apricots can be added if desired.

Mix a few tablespoons of soy sauce with a clove of crushed garlic. Pour the resulting marinade into the meat and leave for 20 minutes in the refrigerator. After the fillet has marinated, mix it with potatoes, add onions, a few pieces of prunes and about 150 grams of pineapple (cubed).

Since chicken meat is dryish in its structure, put a piece of butter in each pot, then lay out the rest of the ingredients, pour in the rest of the marinade and a little water. We lightly add. Remember that soy sauce is salty. Bake for 40 - 45 minutes at 200 degrees in the oven.

Potatoes with lard and apples in pots

• Potato - 0.6 kilograms
• Apples - 2 pieces
• smoked lard (or bacon) - 150 grams
• sauerkraut - 200 grams
• onion -150 grams
• celery root - 100 grams
• broth 300 ml

Peeled potatoes and apples cut into slices. We spread everything in layers in the following order: slices of lard, potatoes, apples, onions, celery and cabbage. Pour in the broth. Close the pots tightly with lids, bake over medium heat for 20 minutes, then reduce the heat to a minimum and continue to languish for another half hour.

Potatoes with minced meat in pots

Loose potatoes with minced meat - an excellent dish for every day, simple and affordable products. Minced meat can be taken absolutely any: pork, beef, chicken. It is best to take pork and beef in equal parts and personally pass through a meat grinder.
We will need:

• 0.5 kilograms of minced meat
• 0.8 kilograms of potatoes
• 3 onions
• Sour cream - 4-5 tablespoons
• Spices, salt
• Tomato paste - 1 tablespoon

Cooking method:
We clean our vegetables, wash them thoroughly. We cut them into cubes. Separately, fry the potatoes over high heat, it is very important to achieve a golden crust. Transfer the potatoes from the pan to the pots. We need to do the same procedure with the onion, when it becomes golden, we will send minced meat to it.

Mix thoroughly and remove from heat after 5 minutes. Fried onions with their aroma will make our roast even tastier. We lay out the products in pots, I advise you to add bay leaf, cumin and a little chili pepper. Add tomato sauce and some hot water. We will bake for about half an hour at 250 degrees.

This time will be enough, because the products have been pre-roasted. During cooking, peek into the pots and add water as needed. We decorate the finished dish with herbs.

Bon appetit!

And at the end of the topic, some useful tips:

On average, the roast is cooked for about an hour, but after frying the meat and potatoes, the baking time should be reduced.

The liquid should cover the contents no more than 1-2 centimeters, otherwise you may end up with soup instead of a roast. If you are afraid that the ingredients may burn, periodically look into the oven and add a little water or broth if necessary.

It is better to put meat on the bottom of the pots in the first layer. In this case, the potatoes will turn out more crumbly.

Cold pots should not be placed in a hot oven to avoid cracking them. It is better when the oven is cold and the pots are heated gradually, there is no sharp temperature drop.

Only two-thirds of the pot should be filled. Otherwise, during boiling, there is a chance that the liquid will leak out. Do not forget that vegetable components release juice during heat treatment.

It is very important to close the pots tightly so that the moisture does not evaporate. If you do not have special covers, the problem can be solved using ordinary foil. Just fold it in two layers and close the pots.

Pot roast belongs to the category of dishes that I would recommend to those hostesses who are just starting their culinary journey. The thing is that for cooking 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 by the recipe are first lightly fried in a pan, and while still half-baked, they are put 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 include different types of meat, vegetables, mushrooms, spices, herbs, but in addition, all these products will be given ideal conditions for languishing, thanks to to which the taste qualities 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.

The vegetable component may 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, spices and herbs. The correct and successful combination of them with onions and garlic can give you new flavors that are unlike anything else. The last important points in cooking pot roast are, of course, time and temperature. Both the tenderness of the finished roast and its juiciness depend on these factors.

The pots also largely determine how you get a roast. It can be cooked in one large clay pot, or in several portioned pots. In the latter case, pots with roast before going to the oven can be covered not with ordinary clay lids, but with dough rolled into circles. Thus, in the end you will get not only roast in pots, but also delicious crispy bread, with which you can serve it to the table.

Pot roast pork with potatoes

The combination of pork meat and potatoes, which are cooked in the oven, is a win-win dish for any dinner. From the proposed number of products, it turns out to cook a roast for 6 servings, so you will be able to satisfy 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, wash and cut into slices. Lubricate the pan with vegetable oil and fry the potatoes over high heat so that it is covered with a crust on the outside, but at the same time remains half-cooked in the middle.
2. Put half of the potatoes on the bottom of the pots and salt.
3. Wash the pork, cut into pieces, salt and fry until half cooked.
4. Then add chopped carrots to the meat.
5. Arrange lightly fried pork with carrots in pots.
6. Put the rest of the potatoes on top.
7. The next layer will be pre-peeled, washed and chopped onions.
8. Next, we do the same with bell peppers and leeks.
9. The final layer will be sliced ​​\u200b\u200btomatoes.
10. Top all the ingredients 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 tear 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 pot roast with vegetables

If you like the taste of stewed vegetables, then you will definitely like the recipe for roast vegetables in a pot. Yes, since I love cheese very much, I could not resist the temptation and not make a kind of hat out of grated cheese. From the indicated amount of ingredients, you can cook 3 pots of roast.

Ingredients:

• 2 eggplant
• 2 tomatoes
• 1 bell pepper
• 150 g hard cheese
• 3 tbsp sour cream
• 1 bulb
• Parsley greens to taste
• Spices
• Herbs

Cooking method:

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

Pot roast dough 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 dough cover for the pots. Excessive efforts on your part will not be required, but your family or guests will be surprised.

Ingredients:

• 1 st. kefir
• 1 egg
• 0.5 tsp Sahara
• 0.5 tsp soda
• 3 art. flour

Cooking method:

1. In a deep container, mix together kefir, eggs, sugar and soda.
2. Mix well, add salt and flour.
3. Knead the dough, it should eventually stick well from your 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 everyone will definitely like. If you like meat, you can opt for roast pork, veal or chicken. If you are a vegetarian, then try roast vegetables. Whichever option you choose, you have every chance to achieve another victory in this culinary duel, since cooking a roast at home is very, very simple. Finally, I want to give a couple of tips to make your pot roast delicious the first time:

• Roasts can be prepared with pre-fried foods, although I personally prefer to let them simmer a little in a pan;
• Roast can be cooked both in portioned clay pots, and in one large one. Here, proceed from what culinary utensils you have available;
• 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 the roast in pots. So you will not only have something to crunch, but to please your family with the smell and taste of homemade bread.

How to properly and tasty cook roast in pots. Roast in pots - general principles and methods of preparation. From the most ancient times in Rus', food

cooked in a Russian oven. Large cast-iron or clay pots were used as cooking utensils. In such a pot it was possible to cook porridge, and soup, and the second hot dish, and cottage cheese, and baked milk. And even now in the villages, food cooked in a pot does not lose its relevance. Many of us probably remember those times when, as a child, visiting our grandmother in the village, we enjoyed delicious porridge or soup from a pot with pleasure.
Unfortunately, in urban conditions we do not have the opportunity to use the Russian stove, but this does not mean at all that we should deny ourselves the pleasure of eating dishes cooked in pots. On the shelves of modern department stores there is a huge assortment of a wide variety of pots. The most popular are small pots made of clay or ceramics. Having such dishes among kitchen utensils, you will forever save yourself from many problems associated with certain difficulties in cooking. After all, cooking in pots is very easy and simple. You will only need to prepare all the necessary products, put them in a pot and send them to the oven. And you won’t need to constantly stir something, endlessly add vegetable oil and make sure that nothing burns and runs away. And in the end you will get a delicious, fragrant dish, which, of course, will appeal to everyone without exception.
As mentioned above, you can cook in pots whatever your heart desires. But, nevertheless, the most popular among modern housewives is home-made roast, cooked in pots. This dish is considered universal, because the list of ingredients can be endlessly changed and supplemented, focusing on your gastronomic preferences. Of course, no roast can be cooked without meat. Absolutely any meat can be used here: pork, lamb, beef, rabbit meat, as well as poultry meat. Potatoes, mushrooms, beans, all kinds of vegetables and herbs are most often chosen as secondary ingredients for cooking pot roast. In addition, the roast in the pot must necessarily be prepared with the addition of some kind of broth or sauce. The result is something between a thick soup and a second hot soup. All kinds of spices, seasonings, garlic, fragrant herbs, sauces, cheeses, wine and much more help to diversify and enrich the taste of the roast. In a word, cooking home-style roast in a pot, you can safely experiment and turn on your imagination. In any case, the finished dish will always turn out to be very juicy, tender and fragrant. Even the toughest and hardest beef, after sweating for some time in a clay pot, miraculously turns into meat that melts in your mouth.

Roast in pots at home - food preparation

We mentioned above that you will need meat and a wide variety of vegetables to cook pot roast. Preparing products will not take you much time. You will need to pre-thaw the meat, if it was not bought chilled, wash it and cut it into large pieces. Vegetables and mushrooms are also rinsed under running water, peeled and cut. It should be noted that for the preparation of the roast, all the ingredients must be cut into fairly large pieces. Then all this is alternately fried in a frying pan in vegetable oil until an appetizing crust forms, and then the semi-finished products are placed in a pot, poured with pre-prepared broth or ordinary water and sent to the oven. If the presence of a golden crust is not a fundamental point for you, then you may well put food in a pot without preliminary heat treatment. Instead of broth, you can use milk or tomato sauce - so the finished dish will turn out even more tender and richer.
When choosing pots, give preference to those that are sold with lids. So the liquid will evaporate less, and the meat will languish in its own juice. Many housewives use unleavened dough as a lid, which is used to cover the pot. As a result, you can eat roast with a fresh, fragrant bun.
Remember that the pots must be placed in a warm oven, otherwise cracks may form on them from a strong temperature difference. Roast can be served at the table by spreading out on portioned plates, or eat directly from the pot.

Pot roast in the oven - the best recipes

Recipe number 1. Roast with vegetables and cheese in pots baked in the oven
We bring to your attention a simple recipe for preparing a delicious and satisfying home-style roast, which is perfect for a quiet dinner with the family, and for serving as a hot dish on the festive table.
To prepare the vegetable and cheese pot roast, you will need the following ingredients:
1. Meat (pork or beef) - 500 grams.
2. Potato - 5 medium-sized tubers.
3. Carrots - 1 piece.
4. Onion - 1 head.
5. Cheese - 200 grams.
6. Salted or pickled cucumbers - 2 pieces.
7. Sour cream - 200 grams.
8. Fresh dill or parsley - 50 grams.
9. Mayonnaise - 4 tablespoons.
10. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Pre-defrost the meat, rinse, clean from films and veins and boil until half cooked in lightly salted water. Then we cool the meat and cut it into medium-sized pieces and put it on the bottom of the pots, and filter the broth.
2. Peel the carrots, wash them thoroughly, cut into slices or rub on a coarse grater. Onions are peeled, rinsed and cut into medium-sized cubes. Put the vegetables on top of the meat. Potatoes are also peeled, washed and cut into large pieces, sent to pots. Salt, add ground black pepper and your favorite spices and seasonings, fill everything with strained broth. We close the pots with lids, place them on a baking sheet for convenience and send them to the oven, setting the temperature to two hundred degrees, for thirty minutes.
3. At this time, rub the cheese on a coarse grater. After half an hour, we take the pots out of the oven, sprinkle the roast with grated cheese, grease the top with mayonnaise and put in the oven for another fifteen minutes.
We lay out the finished roast on portioned plates and serve to the table with pickles, sour cream and finely chopped greens. Bon appetit!
Recipe number 2. Homemade roast in pots with dough lid

This recipe will be a lifesaver for those who, for one reason or another, have purchased pots without lids. The dough will act as a lid here, which during the cooking process will turn into a fresh soft bun.
To prepare the pot roast with a dough lid, you will need the following ingredients:
2. Wheat flour - 500 - 600 grams.
3. Potato - 5 medium-sized tubers.
4. Mushrooms - 250 grams.
5. Milk - 300 ml.
6. Bulgarian pepper - 1 piece.
7. Carrots - 1 piece.
8. Onion - 1 head.
9. Chicken egg - 1 piece.
10. Tomato paste - 2 tablespoons.
11. Baker's yeast - 1 teaspoon.
12. Vegetable oil - 3 tablespoons.
13. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. First of all, let's prepare the dough. We mix milk with water in a ratio of 1: 1, heat it up a little and dissolve the yeast. Add a pinch of granulated sugar and put in heat for fifteen minutes to activate the yeast. In a deep bowl, lightly beat a raw chicken egg with a pinch of salt, pour the milk-yeast mixture into a bowl and begin to gradually sift the flour. Knead the soft elastic dough with your hands, cover the bowl with a clean towel and leave in a warm place for forty minutes.
2. While the dough will rise, let's prepare the main ingredients. Carrots and potatoes are peeled, and onions are peeled. Wash all vegetables thoroughly and cut carrots and bell peppers into thin strips, potatoes into large cubes, and onions into half rings. We clean the mushrooms, wash them well and cut into medium-sized pieces. Defrost the meat, rinse, dry with paper towels and cut into large pieces. In a frying pan, heat a small amount of vegetable oil, fry the meat until golden brown. Then add mushrooms to the meat, mix and pour 500 ml. boiled water. Salt, pepper, add spices and seasonings, cover the pan with a lid, reduce the heat and simmer for fifteen minutes. After that, add the tomato paste, mix well and simmer for another ten minutes.
3. We lay out the meat with mushrooms in pots, distribute the chopped vegetables on top, add a little broth from the pan. We roll out the dough that has come up not very thinly, cut out circles from it, which will be larger in diameter than the pots themselves. We cover the pots with dough, carefully pinch the edges. We put the pots on a baking sheet and send them to the oven for forty-five minutes, setting the temperature to 180 degrees.
We eat the finished roast together with a hot bun. Bon appetit!
Recipe number 3. Roast in a pot with vegetables and prunes in the oven, cooked at home
If you add prunes to a traditional roast meat with vegetables, you get a very original hot dish with a slightly sweet aftertaste. Such a roast will surely please your guests and household members.
To prepare a pot roast with vegetables and prunes, you will need the following ingredients:
1. Meat tenderloin - 500 grams.
2. Potato - 10 medium-sized tubers.
3. Onion - 1 head.
4. Prunes - 12 pieces.
5. Carrots - 1 piece.
6. Vegetable oil - 3 tablespoons.
7. Fresh dill or parsley - 50 grams.
8. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. Peel the carrots, wash thoroughly and rub on a coarse grater. We clean the onion from the husk, rinse and finely chop. We also clean the potatoes, rinse under running water and cut into medium-sized cubes. Rinse the greens, dry and finely chop. We pre-defrost the meat, remove all veins and films, mine, dry it with paper towels and cut into large pieces. Soak the prunes in hot water for twenty minutes, then remove the seeds.
2. In a frying pan, heat up a little vegetable oil, fry the meat until golden brown at maximum heat. At the bottom of the pots put the fried meat, then chopped onions and prunes. The next layer will be grated carrots and finely chopped greens, and potatoes are laid on top. Pour a little boiled water or meat broth into each pot, add salt, ground black pepper, spices and seasonings, grease the top with sour cream or mayonnaise. We cover the pots with lids and send them to the oven for one hour. By setting the temperature to 200 degrees.
We serve the finished roast with vegetables and prunes to the table in deep plates or directly in pots after they have cooled down a bit. Bon appetit!

Roast in pots at home in the oven - useful tips from experienced chefs

1. To prepare pot roast, all ingredients must be coarsely chopped. Otherwise, you will get porridge from vegetables.
2. You can use foil or a piece of dough as lids for pots.
3. After cooking the roast, do not rush to immediately take out the pots. Let them stand for a while in the switched off oven.

Roast at home - surprisingly easy to prepare and incredibly tasty dish! This dish is usually prepared in portioned pots. You can cook roast from any meat, I will cook from pork. Vegetables can also be taken favorite or seasonal. I always put potatoes and carrots in the roast, the rest of the vegetables are in season.

The preparatory stage is very fast, your oven will do the rest for you. Of course, our great-grandmothers and grandmothers cooked roast in Russian ovens, in special clay pots, but we will cook roast in the oven as close as possible. You can cover the pot with a lid, or you can use the dough as a lid.

So, homemade pot roast. We will prepare all the products according to the list.

We cut the pork meat into small pieces, the onion into half rings, the champignon mushrooms into plates.

Some housewives prefer to put the meat in pots raw, I prefer to pre-fry the meat a little with onions and mushrooms and only then put it in pots. Heat vegetable oil in a frying pan. Add the meat and fry well over high heat until golden brown, stirring. Then add the mushrooms and onion and saute until the onion is soft, 4-5 minutes. Salt and pepper the contents of the pan to taste.

This time I take carrots, potatoes, garlic, tomatoes and bell peppers from vegetables. Cut carrots, potatoes and tomatoes into thin circles. Cut the garlic into slices, bell pepper into rings.

Now it only remains to put all the vegetables with meat in layers in pots and that's it. I put potatoes and carrots at the bottom, when the meat starts juice, these vegetables will cook better and faster.

Now lay out the contents of the pan.

Add garlic and bell pepper.

We spread the circles of tomatoes, bay leaf, allspice.

Add a little butter and add water to half the pot.

Salt, pepper again all together.

I also add some meat spice mix and fresh thyme. We close the pots with lids and send them to the oven preheated to 170 degrees for 40-50 minutes.

Roast home-style in pots succeeded. Serve it with fresh bread. We also love pickled cucumbers for roast.

Juicy, fragrant, hot... An incredible mixture of aromas and a very rich taste - this is exactly what home-style roast is good for! Bon appetit!