Roast in a ceramic pot. Juicy roast pork with potatoes in clay pots

• veal - 500 g,
• Krakow sausage - 100 g,
• onion - 2 pcs.,
• carrots - 1 pc.,
• champignons - 100 g,
• vegetable oil for frying - to taste,
• hard cheese - 150 g,
• water or broth - 1.5 cups,
• salt, pepper, spices to taste,
• potatoes - 8 pcs.

Cooking process:

First we need to prepare all the products. To do this, cut the veal meat into small cubes. First you need to remove the veins and hard films. Cut onions and carrots arbitrarily, but keep in mind that if your pieces of vegetables are of different shapes and sizes, then they will cook for a different amount of time. To avoid this, cut the vegetables into equal pieces and not very large.

Heat the skillet very hot. Pour some vegetable oil into the pan. Lay out the pieces of meat so that they do not touch each other. At first, do not mix the meat in the pan. Let him grab. A crust should appear on the meat. What happens if you mix it? The meat will release juice immediately. In the meat juice, the meat will be stewed, not fried. Having lost moisture, the meat will shrink, and then the meat juice will begin to burn in the pan. There will be no good food. If you notice, I did not salt the meat before frying and did not put spices. Purchased spices often have salt in their composition. Salt drives the meat juice out of the meat, depriving it of tenderness and juiciness. Therefore, we do not salt or pepper anything yet.

Remove the browned meat from the pan. Pour a little vegetable oil into the pan and fry the onion in it. When the onion is reddened, add the chopped carrots. Stir so the vegetables don't burn. When the vegetables are soft, add the Krakow sausage cut into strips. There is a lot of fat in the sausage. Fat will begin to melt, and this is what we need.

Now add the mushrooms, stir and simmer everything together. I use frozen mushrooms.

My pot is smooth both inside and out. I didn't oil it. There are pots with rough inner walls. Since the structure of such pots is porous, it is better to grease them with oil so that vegetables and meat do not stick to the walls. At the bottom of the pot, lay out the potatoes, cut into small cubes. If the potato pieces are too large, they will not have time to cook in 1.5 hours. Potato slices are also better cut equally. This will speed up the cooking process and the potato pieces will all cook at the same time.

Put the fried meat on top of the potatoes. Salt lightly. You can pepper and add different spices. We haven't salted meat or potatoes yet.

On top of the meat lay the vegetable roast with Krakow sausage.

Fill the pot to the top with potatoes. Pepper and salt to taste. Pour 0.5 cups of water or broth into each pot. I do not insist on the use of broth, since there is quite a lot of meat in each pot, there is sausage and they will add flavor to the dish. The use of the broth is optional. You can just take boiled water. Boiled water must be taken, as it is believed that meat does not tolerate raw water. From this it becomes hard and less tasty, tender. Let's not take risks. The water doesn't have to be hot.

Grate hard cheese on a coarse grater and put on top, on top of the potatoes. Cover pots with contents with lids or make foil lids. Preheat oven to 200 degrees. Bake the pot roast in the oven for about 1.5 hours. Time must not be trusted. You should check the readiness of all components yourself by trying what is called "on the tooth".

Serve homemade roast with potatoes, meat and mushrooms. We cooked the meal in batches. You can cook roast in a single cauldron or duck. From this amount of products, I got 2 such pots.

Rather, I want to taste it, as the aroma has long been beckoning us. As for the dish itself, some people pour mayonnaise over a layer of cheese and bake a roast with mayonnaise. I highly do not recommend doing this. Firstly, I don’t think that in ancient times mayonnaise was used to make roasts. Secondly, mayonnaise sauce is the final cold sauce and should not be used for further heat treatment for a number of reasons. If you really want to add something like mayonnaise to the pot, I recommend using sour cream diluted with water or milk cream 10-15% fat.

Roast in the oven: recipe with photo from Varvara Sergeevna.

Calories: Not specified
Cooking time: Not indicated

Roast with vegetables and meat is one of the most common dishes prepared in. Roast is prepared mainly from standard products such as meat, potatoes and vegetables. Roast is baked in pots in the oven or in a ceramic form.
Roast in pots with meat is considered a portioned dish and is served hot at the table right in the pot. You can diversify the taste of the dish with the help of herbs, dried fruits, to taste and desire. A hearty, tasty and fragrant dish, meat soaked in vegetable juice, tender potatoes, such a roast in pots with pork often stands on the tables for dinner with hospitable hostesses. Many people think that the pot roast recipe necessarily implies the presence of meat with vegetables, but if you look at the history of the origin of this dish, you can see that this is not entirely true. The dish got its name because it used to be cooked in the oven, the roast came from the word heat. It turns out very interesting and tasty, it can be prepared not only for Halloween, but also for the usual table. So, we present a photo recipe on how to cook roast pork in pots with vegetables.

To prepare a roast in pots, we need:

- potatoes - 1 kg;
- pork pulp - 700-800 gr.;
- onions - 1-2 pcs.;
- carrots - 1 pc.;
- tomato - 2 pcs.;
- Bulgarian pepper - 1 pc.;
- sour cream - 200 gr.;
- salt, pepper - to taste;
- vegetable oil;
- a couple of dill and onion feathers;
- water.

Recipe with photo step by step:

We wash the potatoes well, peel them, cut into pieces, medium-sized sticks.




We rub the carrots on a coarse grater. For those who like a sweeter taste, more carrots can be added, good juicy carrots give a little sweetness to meat and potatoes.




Onion cut into rings, not necessarily thin.




For cooking roast with vegetables, you can use any meat, pork, beef, veal, lamb, chicken, and so on. But it is best to take pork pulp, it is more tender and not as cruel as, for example, beef. Cooks faster, the dish is more juicy. Cut the flesh into pieces, about the same size as potatoes.






In vegetable oil over moderate heat, fry the potato cubes for literally 5-10 minutes.




We put them in pots and cover with a lid.




Bulgarian pepper cut into strips, not thin.




Fry the onion, carrot and pepper in vegetable oil until golden brown.






After lightly steaming the vegetables, add the chopped meat. Fry until half cooked.




While the meat with vegetables is languishing, cut the tomato in half and cut into slices.




We open the potatoes laid out in pots and put a couple of slices of tomato on top.




Put the meat with vegetables on the tomatoes.




Place more tomato slices on top of the meat. When the pot is heated, the tomato releases juice, and the roast is more juicy.




We cover the contents of the pots with sour cream, close the lid and send it to the oven preheated to 180 degrees for about 35-45 minutes. It is necessary to close the lid, this is done so that during the stewing the heat does not come out of the pots and all the ingredients are well extinguished.




After the time has elapsed, we take out the pots from the oven, if you do not plan to eat immediately, then it is better to leave them in the oven (turned off). Well, then, according to your taste and desire, sprinkle with dill or onion. It is better to serve roast with some light.




Tip: If the tomatoes are not very juicy, then you can add a little water to the pots, just a couple of tablespoons.

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!

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

However, if you take a closer look, the name of the essence does not change, the taste and aroma of the dish will definitely be wonderful and will absorb all the shades of the listed products. Differences can be made by using different types of meat in this dish. For example, the most delicate in taste, and therefore, probably the most common in our cuisine, are roast pork in a pot and roast in a pot with chicken. It is not surprising that such a dish is usually called "home-style roast in pots." The taste, aroma, beautiful "cozy" serving of the dish resembles home cooking, conducive to a warm family or friendly feast. Cook roast in pots with meat in the oven - and you can not compose anything else at the table, all guests will be full and satisfied. For roast in pots, pick up the recipe from our website, there are a lot of them. Illustrations of ready-made dishes may also be useful. Since it is very diverse in execution, roast in a pot, a photo can help you with choosing your option. Especially if you have not tried to cook roast in pots before. A recipe with a photo is the right start to learning this dish. Try to start with simpler options: Pot Roast with Potatoes is the easiest recipe to make. Then take on the roast in a pot of meat, the recipe for this dish is a little more complicated and interesting. And in conclusion, you can master the recipe for roast with mushrooms in pots, it is slightly different from the others in terms of the composition of the ingredients and the cooking process, but perhaps the most unsurpassed in aroma and taste.

We have some tips from experienced cooks on how to cook pot roast:

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

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

It is necessary to fill the pot with products no more than two-thirds of the volume, so we will not allow liquid to flow out;

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

So that the dish is not too dry, you need to cover the pot with a lid, foil or unleavened dough specially prepared for this;

New clay pots before laying the products must be filled with hot water for 10 minutes to eliminate odors;

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

Nowadays, dishes cooked in pots have become very popular. Firstly, it takes less time, and secondly, the cooked dish stays hot longer.

Homemade pot roast: 2 pork and chicken recipes

And most importantly, no matter what dish you cook, in pots it will turn out to be unusually tasty! You just need to prepare the ingredients, put them in pots and put them in the oven. Everything, the dish is ready! It looks very nice, right from the heat of the heat, it can be served to guests.

We offer you very successful pot roast recipes.

Roast in pots. 1 way

Ingredients: (approximately 3-4 pots of 0.5 l)

• Pork meat - 500 g
• 100 g onion
• 100 g carrots
• 500-600 g potatoes
• 100 g cream
• 1 garlic clove
• 100 ml of broth.
• Seasoning, pepper and salt
• Rust. oil

Cooking:

1. Cut the meat into 2 cm cubes. Add salt, seasoning to the meat, mix everything, cover with a plate and leave to brew for 30 minutes.
2. To prepare the sauce, combine the cream and garlic. The resulting mixture must be broken with milk or broth to the density of liquid sour cream.
3. Cut the onion, rub the carrots on a coarse grater.
4. Peel and cut potatoes. It is necessary to cut not very large, pieces of meat are equal in size to pieces of pork.
5. Fry potatoes in oil for a few minutes. This is done so that the potato pieces remain intact when stewing and are beautiful in the finished dish.
6. Put the prepared products in pots in this order.
7. 1 layer - lay out half the meat;
8. 2nd layer - half an onion;
9. 3-layer - half a carrot.
10. Drizzle with sauce.
11. 4 layer - lay out half the potatoes.
12. Salt a little.
13. Then lay out all the layers again.
14. Cover the pots with lids and put in the oven NOT HEATED. Next, preheat the oven to 200 degrees and turn off the heat after 2 hours. I wish you bon appetit!

Roast in pots 2 way

Ingredients: (for about 2 pots )

• 500 g chicken breast
• 400-500 g potatoes
• 100 g onion
• 150 g champignons or other mushrooms
• 100 g cream
• 50 g cl. oils
• 250 g water or stock
• seasonings and salt
• vegetable oil

Cooking

1. Peel the onion and cut into large pieces (you can half rings). Cut the meat into pieces. Potato mode in large cubes. Lubricate the pot. oil. Preheat the oven to 200 degrees. We lay out our products in layers: onions, meat and potatoes. Sprinkle with spices on top. Put chopped mushrooms on top and pour 100 g of water or broth.
2. In each pot put 2 tbsp. l. cream. Close the lids, put in a hot oven. Reduce the oven temperature to 180 degrees and leave it there for 35-40 minutes. We turn off the oven. Let the pots stand for a few minutes.
3. After you take the pots out of the oven, you can sprinkle them with herbs and put a little butter on top. Enjoy your meal!

When preparing any dish, each chef uses his own secrets to improve the taste. To improve the taste of the roast, there are also little secrets, such as:

1. It is better to buy clay pots, as they are considered the most resistant to heat.
2. It is not necessary to wash the pot with detergents, as they are absorbed into its walls, and during the next preparation they can stand out in the roast. To wash the pot, it is better to use ordinary baking soda.
3. It is necessary to avoid a large temperature contrast, that is, put it from cold to hot and vice versa, since the pot may burst. It is best to put it on a wooden board.
4. To make the roast tastier, before putting it into pots, you need to fry each ingredient separately until golden brown (that is, separately meat, onions, carrots and potatoes).
5. Before covering the roast, put a piece of unleavened dough on the topmost layer (1 cup of water - 2 tablespoons of flour). This will speed up the cooking.