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.

Dishes in pots always turn out delicious. And they save a lot of time, as they are prepared very simply. Recipe for a delicious homemade pork casserole. Depending on the amount of liquid added, you can get the first course or the second. All in our hands! The number of products at your discretion.

Ingredients

  • potato;
  • pork;
  • carrot;
  • sour cream;
  • spices.


Cooking

  1. The meat can be put in a pot right away, but the roast will turn out much tastier if the pieces are first fried in a pan. We turn on the maximum fire to seal all the juices inside. You can add a little oil if needed, but here the pork is fatty, so nothing is needed.

  1. Cut the potatoes into pieces, onions and carrots too. The size and shape is arbitrary, as you like. We mix it with meat, sprinkle with spices. We fill the pots to the top, as after cooking the dish will settle.

  1. Salt and pepper the sour cream. Put in a pot one full spoonful. Gently pour salted water or broth on the side. For a thick roast, fill the pot half way. If you need to get a more liquid dish, then pour on the shoulders. The above is not recommended. Otherwise, when boiling, the liquid will rise, flow out over the edge, burn in the oven. We close the pots!

  1. We put the pots in the oven. We cook at 180 degrees for an hour. If necessary, you can remove the lid, check the softness of meat or potatoes with a fork, increase the time. Serve the dish in pots!

Secrets of cooking in pots

  • Before laying the ingredients, you can rub the inside of the pot with butter. It will be tastier and pieces of food from a thick dish will not stick to the walls of the dish.
  • The lid and edges of the pots must be wiped before serving. They accumulate fat, soot. This whole thing looks messy.
  • Cheese can be added to the pots. To do this, at the end of cooking, the lids are removed, the dish is sprinkled on top with grated product, baked to a beautiful crust.
  • Instead of water, you can add any broth to the roast, for example, mushroom. The scent will be amazing!

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 slices. 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 on 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!

A hearty, aromatic meat dish is the key to the success of any feast. A win-win option in this case is home-style roast in pots. All the nuances of choosing the right meat, successful combinations of ingredients, as well as the best and proven recipes, we will consider in this article.

Not without reason during archaeological excavations so much attention is paid to the found remains of ancient dishes: our ancestors knew a lot about the skill of preparing delicious and healthy food. That is why they cooked in clay pots. Fortunately, this tradition has come down to our time. After all, such dishes:

  • heats up for a long time and cools down for a long time;
  • preserves the maximum of useful properties of products, as they languish in pots, and do not fry;
  • enhances the flavor of the dish.

As for meat dishes, clay pots are ideal for getting juicy, aromatic and, most importantly, soft meat.

What meat is best for stir-fry?

Roast can be made from any meat. So you can safely take:

  • fresh pork;
  • young beef;
  • not very fatty lamb;
  • any bird;
  • domestic rabbit.

As for the most delicious parts, there is a rule: the less the animal exploited this area during its lifetime, the juicier and softer your dish will turn out. Although you can take the neck and even the ham from pork. But from young beef for a hearty roast, the area under the ribs or the shoulder blade is ideal. By the way, many professional chefs recommend taking the top of the carcass for the dish.

If you do not want to spend a lot of time at the stove, then make a roast right away with a side dish - potatoes.

Ingredients:

  • 500 g pork neck;
  • 2 large onions;
  • 7 medium potatoes;
  • frying oil;
  • 1 st. l. light mayonnaise;
  • 1 st. l. store sour cream;
    salt, spices;
  • greens (to your taste).

Cooking:


Spicy roast pork

In pots, any products open up unusual facets of their taste and aroma. Especially if you strengthen them with garlic, as in this recipe.

Ingredients:

  • 500 g pork shoulder;
  • 1 large onion;
  • 1 carrot;
  • 7 potatoes;
    3 art. l. lemon fresh;
  • 3 art. l. homemade sour cream;
  • 3 art. l. salad mayonnaise;
  • 2 cloves of garlic;
    ½ st. fatty milk;
  • 30 ml vegetable oil;
  • salt, pepper, seasonings (to your taste).

Cooking:

  1. The meat is washed and cleaned of fatty layers.
  2. Cut the pork into cubes, add a little salt, sprinkle with spices.
  3. Sprinkle with lemon juice and refrigerate for 20 minutes to marinate.
  4. Finely chop the onion, rub the carrots, cut the potatoes into squares.
  5. Lightly fry potatoes in a skillet.
  6. Mix sour cream with mayonnaise and milk in a separate bowl, add pepper.
  7. Grind the garlic with a garlic press and pour into the sour cream-mayonnaise dressing.
  8. We put meat, onions, carrots in the pot, pour the sauce, then add the potatoes. We repeat the sequence.
  9. We determine the dish in a cold oven, bring it to 200 degrees and simmer for 1.5-2 hours.

Read also:

Exquisite dish for the festive table

Butter adds extraordinary tenderness to the pork dish.

Ingredients:

  • 450 g pork shoulder;
  • 100 g homemade butter;
  • 3 small onions;
  • 2 carrots;
  • 7 potatoes;
  • 100 g homemade sour cream;
  • 100 ml of fat milk;
  • 200 g hard cheese.

Cooking:

  1. Cut the pork into cubes, add salt and put in a pot.
  2. Then add a piece of butter.
  3. We chop the onion in half rings, rub the carrots.
  4. Cut the potatoes into slices of medium thickness.
  5. Cheese cut into thin slices.
  6. Add onions, carrots to the pot, put oil again.
  7. We lay out potato plates on top, add salt to them.
  8. Mix sour cream with milk.
  9. Then we should add oil and sauce to the dish.
  10. We spread the pieces of cheese, cover with a lid and put in the oven for 45 minutes, gradually bringing the temperature to 200 degrees.

Merchant roast from the oven

If you prefer to cook with beef, then the recipe for roast, which was cooked in old Russian taverns, will be to your liking.

Ingredients:

  • 700 g beef tenderloin;
  • 2 large onions;
  • 2 cloves of garlic;
  • 2.5 st. l. wheat flour;
  • 1.5 st. l. Russian mustard;
  • 1 st. homemade sour cream;
  • 1 tsp dry ginger;
  • salt, marjoram, black pepper, lavrushka.

Cooking:

  1. Chop the onion very finely.
  2. We thoroughly wash the beef with a flowing jet and also put it in a pot.
  3. We put the beef with onions in the oven to languish at 150 degrees for about 3 hours.
  4. Pour flour into the pan, fry until a light golden hue.
  5. Pour in sour cream, add mustard, lavrushka, marjoram, ginger and minced garlic with garlic.
  6. Pour the sauce over the meat, add salt and simmer for another 20 minutes.

Mushroom Roast: A Step by Step Recipe

Roast does not have to be cooked only from meat. The mushroom version of the dish also turns out to be very tasty, with an unusual aroma.

Ingredients:

  • 500 g of champignons;
  • 3 medium onions;
  • 8 small potatoes;
  • frozen vegetables of your choice;
  • 1 st. homemade sour cream;
  • 220 g of hard cheese;
  • 30 ml of oil for frying;
  • salt.

Cooking:

  1. We cut onion into half rings, potatoes into squares and mushrooms into slices.
  2. In a frying pan, lightly fry the mushrooms in oil.
  3. Put onions, potatoes, mushrooms and frozen vegetables in a clay pot.
  4. Salt the mixture.
  5. We cut the cheese into thin slices and put a couple of pieces on top of the contents of the pot.
  6. Add sour cream, cover with a lid and send to the oven.
  7. Preheat the oven to 180 degrees, simmer the roast for 45 minutes.
  8. After turning off, leave the dish in the oven for another 15 minutes - so the roast will reach well.

Hello dear visitors of my culinary blog!

The other day, our family had a reason to once again get together, count, look at each other, and, well, drink a cup - the birthday of my eldest son. A family holiday, all dishes are homemade, and, as promised, I want to tell you about one of them today. It's homemade pot roast.

There is no difficulty in cooking, the only difficulty is to buy meat, it hurts too much prices bite. Well, you need pots, if someone still doesn’t have one, buy it, you won’t regret it, you can cook a lot of goodies. My pots are 600 ml, there are smaller ones.

Let's start, shall we? Here are the ingredients I used to make the four-pot roast pork:

  • half a kilo of pork;
  • 100 g of lard;
  • 8 medium potatoes;
  • two medium carrots;
  • two medium bulbs;
  • two glasses of broth;
  • two cloves of garlic;
  • a bunch of dill greens;
  • bay leaf, salt, ground black pepper, allspice peas.

Let's start with vitamins, because winter is coming, and with it all kinds of flu viruses that doctors scare us with every time. Vitamin C is primarily important. For us, Ukrainians, vitamin CE is meat, eggs, lard. Therefore, we take bacon, cut into pieces

and into the pan to melt, released all the fat.

Fry, turning over, on all sides for 10 minutes, you don’t need a long time, otherwise it will be dry, salt to taste. We clean, wash the potatoes and cut into large cubes - this is home-style roast in pots, no need to grind.

Peeled carrots are also cut into pieces (cubes, cubes - as you like).

In the same fat, fry potatoes with carrots until half cooked (20 minutes). If you want the potatoes to turn out ruddy, fry not in the same fat where the pork was cooked (there was also meat juice in addition to the fat), but in vegetable oil, over high heat.

We clean the onion and cut into half rings,

separately brown it in a small amount of vegetable oil. We shift the onion into a pan with potatoes and carrots, mix, salt and pepper to taste.

Well, finally, put the pork roast in a pot: first, a small layer of vegetables, on top - pieces of meat, put a bay leaf, a few peas of allspice. Fill the pot to the top with potatoes and vegetables. From above, you can decompose cracklings (those that remained from the fat).

And now another "control shot" from the flu: finely chop the garlic and sprinkle on top. Pour the fat from the pan into pots, in addition, pour about half a glass of any broth into each one. Remember, when I made this salad, I had the broth left, I wanted to use it.

But while I was on duty at work for a day, my beloved wife used the broth for another purpose. Therefore, I had to pour boiled water from the kettle.

We put the pots in an oven preheated to 220 degrees for an hour and a half,

here the time is individual, check the readiness yourself. If the smell is salivating, the potato is easily pierced from above, you can say it crumbles - it means that the roast is ready.

Collect the last drops of patience in yourself, chop the dill finely, sprinkle the contents of the pots on top of it, and let them stay in the oven for 5 minutes.

Done, you can start the feast of the belly.

My mother cooks a similar roast in a cast-iron and in an oven, these are completely different experiences. Here are some photos of the occasion.

Cook roast pork in pots, share your impressions, invite your friends to the blog. Do not forget that the competition continues, take part, subscribe to blog news and you will be aware of all the events and recipes of my site.

Here is another version of homemade pot roast:

All the best and see you soon!