Pot roast can be a useful dish if you cook it without prior roasting. Products in a pot are baked and stewed, preserving all the beneficial properties.

Classic Roast Pork Pots

Components:

  • pork - 0.4 kg;
  • medium-sized carrot;
  • medium sized onion;
  • garlic - 3 cloves;
  • 2 bay leaves;
  • 45 g of salt;
  • 1 tsp ground black pepper.

Cooking Method:

  1. Defrost meat and cut into medium-sized cubes.
  2. Chop the carrot into strips, and the onion with halves of the rings.
  3. Put the meat in the pot at the bottom, on top - carrots and onions - at the very top.
  4. Then squeeze the garlic and sprinkle with pepper and salt. Pour water or broth so that the liquid does not protrude.
  5. Place the containers in the oven for 1 hour 10 minutes. Cook at a temperature of 200ºС. Important: do not preheat the oven in advance, since the products in the pot must be heated gradually.

Serve the dish immediately after cooking and directly in pots.

Cooking Beef

Components:

  • 1 kg of beef;
  • tomatoes - 6 pieces;
  • 3 medium carrots;
  • 3 small onions;
  • 1 g of orange peel;
  • bay leaf - 3 pieces;
  • 200 ml of red dry wine;
  • 2 tbsp. l olive oil for frying;
  • 100 g of olives;
  • half the head of garlic;
  • 3 tbsp. l brandy;
  • black pepper and peas and ground;
  • optional greens and salt.

How to cook beef roast:

  1. Wash meat, peel and cut into small pieces.
  2. Cut the onions into rings, carrots - with washers, tomatoes - arbitrarily, slices convenient for consumption.
  3. Pass the garlic through the garlic or chop with a knife.
  4. Preparing the marinade: add red carrots and onions, orange zest, bay leaf and peas to the red wine. Thoroughly mix the composition and pour them beef with vegetables. Put the workpiece in the refrigerator for the night.
  5. In the morning, get vegetables and meat from the liquid and dry.
  6. Fry meat on both sides in a pan, add garlic, tomatoes and pickled vegetables. Pour in brandy and put a bay leaf. At the end of the stew, pour the marinade so that it covers the food. If there is a lack of liquid, add broth or water. Add salt and peppers.
  7. Boil, put everything in pots and put them in the oven. Cook at a temperature of 160ºC from 2 to 2.5 hours. Put the olives half an hour until cooked.

Serve the beef hot, garnished with greens.

Mushroom Recipe

Ingredients:

  • a pound of ceps;
  • 600 g of pork;
  • 0.8 kg of potatoes;
  • large carrots - 2 pieces;
  • onions - 2 pieces;
  • 100 g of green peas;
  • 6 bay leaves;
  • 130 ml sour cream;
  • 2 garlic cloves;
  • sunflower oil for frying;
  • ground pepper and salt;
  • meat broth or water.

Cooking process:

  1. Finely chop the meat and fry until browned. After that, salt and pepper. Put the pork on the bottom of the pots.
  2. Cut mushrooms with thin plastic and fry in a pan for about 5 minutes. During this time, chop the garlic finely and add it to the mushrooms at the end. Lay them on top of the meat in pots.
  3. Cut the onions in half rings and fry until transparent. At this time, cut the carrots into cubes, add to the pan and fry for another 5 - 6 minutes. Ready vegetables to put in pots.
  4. Dice the potatoes very finely and add raw to the rest of the products. Top with 1 tbsp. In each pot l green peas and salt if desired.
  5. Pour the contents of the pot with broth or plain water. Top put 1 tbsp. l sour cream and bay leaf.
  6. Cook the roast for about half an hour until the potatoes are fully cooked at a temperature of 200ºС.

Before serving, cool the dish for 5 - 10 minutes and decorate with greens.

Lean Potted Roast

Ingredients:

  • 1 kg of potatoes;
  • 3 medium carrots;
  • 3 sweet bell peppers;
  • 3 onions;
  • tomato juice - to taste;
  • any vegetable oil;
  • Bay leaf;
  • ground pepper and salt to taste.

How to make lean pot roast:

  1. Slightly fry the onions in oil in a pan.
  2. Cut the carrots into round pieces, and then divide them into 4 parts. Chop the potatoes into long, thin slices, and bell pepper into thin strips, after peeling the fruits from seeds.
  3. Put onion on the bottom of the pot, pepper on top, then carrots, and then potatoes. Add salt, pepper mixture and a couple of bay leaves if desired.
  4. Pour the contents of the pot with tomato juice until the top layer of vegetables is completely covered. Place in oven at 170ºС for 60 minutes.

Serve the dish with crispy pickles or sauerkraut.

It is worth remembering: add salt, pepper, spices at the end of frying each ingredient.

With meat and potatoes

What to cook from:

  • 400 g of mutton (or any other meat);
  • 0.6 kg of potatoes;
  • 35 ml of olive oil;
  • 2 garlic prongs;
  • 1 onion;
  • herbs, spices, salt - to taste;
  • a glass of broth or water.

Roast recipe with meat and potatoes:

  1. Wash the lamb, dry and cut the medium size into pieces.
  2. Heat oil in a frying pan with a thick bottom and fry the meat in it until a crust appears. At the end of the process, add salt and pepper. Salting meat is not worth it at once, otherwise it will be tough.
  3. Lay the lamb at the bottom of the pots, after squeezing the oil from it so that most of it remains in the pan.
  4. It is not necessary to fry potatoes, it is permissible to leave it raw, cut into medium slices and lay on top of the mutton. You can sprinkle crushed root vegetables with seasonings.
  5. Cut onions into rings and fry in the oil left over from the meat. Grind the garlic in the garlic and mix with onions, put the resulting composition on potatoes.
  6. Pour the contents of the pots with broth or water.Place them in the oven and cook for 50 - 60 minutes at a temperature of 180ºС.

Serve such a hearty meal to the table immediately after cooking, in hot form.

How to cook with chicken

Ingredients:

  • a pound of chicken;
  • 600 g of potatoes;
  • 150 g carrots;
  • 100 g of onions;
  • a glass of water or broth;
  • 100 ml of sugar-free olive oil;
  • seasonings, pepper, salt - optional.

Cooking Method:

  1. Cut medium-sized potatoes into slices and completely dry. Fry it in oil until half cooked for about 6 minutes. Put potato wedges at the bottom of the pot and try to leave the maximum amount of oil in the pan.
  2. Cut the carrots into strips, fry for 3 to 4 minutes, and then lay on top of the potatoes.
  3. Cut the onion into ringlets and brown in oil until a light golden hue.
  4. Cut the chicken fillet into small pieces and fry in the remaining oil (add more if necessary). Put it on top of a carrot.
  5. Put onion on chicken and pour broth or water into the pot.Chicken is laid on vegetables so that they are saturated with its aroma, and the onion on top of the meat helps it stay soft.
  6. Preheat the oven to 180ºС and put covered pots in it for 40 minutes.

Serve the dish hot, immediately, as it is cooked.

Homemade pot roast

Components:

  • a pound of pork;
  • 8 medium sized potatoes;
  • 1 large onion;
  • 1 large carrot;
  • 4 tbsp. l sour cream;
  • 4 tbsp. l mayonnaise;
  • 50 ml of lemon juice;
  • 2 cloves of garlic;
  • half a glass of broth;
  • 1 bag of seasoning for pork dishes;
  • salt.

Cooking process:

  1. Wash and dry the meat, scrub off excess fat and cut into medium sized slices. Pour lemon juice, add spices and salt. Mix thoroughly, cover the bowl and put aside for half an hour.
  2. Skip the garlic cloves through the garlic. Mix mayonnaise with sour cream and add prepared garlic.
  3. Chop the onion into cubes, and let the carrots pass through a coarse grater. Cut the potatoes into slices the same size as meat.
  4. Put the products in pots in the following order: pork, onions, carrots, half the sauce, potatoes and the second half of the sauce. Add a pinch of salt and cover the dishes.
  5. Put in the oven, turn it on 180ºС and cook for 90 minutes.

It remains to get the pots and open for 5 minutes. After that, the dish can be served.

With buckwheat

What you need for the recipe:

  • 300 g chicken;
  • 150 g of buckwheat;
  • 1 carrot;
  • 1 onion;
  • 3 cloves of garlic;
  • 2 bay leaves;
  • 3 tsp butter;
  • 2 tsp mixtures of peppers;
  • olive oil for frying;
  • salt to taste.

Baked Roast Recipe:

  1. Cut meat into small cubes and fry in vegetable oil.
  2. Finely chop the carrots with onions and add to the pan when the water evaporates from the meat. Cook for 7 minutes, stir occasionally.
  3. Crush garlic, add pepper and salt, fry for a couple of minutes.
  4. Pour washed buckwheat into a frying pan, mix thoroughly and remove from the stove.
  5. Put the mixture in pots and pour boiling water so as to cover everything completely. Add on bay leaf and cover the dishes.
  6. Place the pots in the oven, set the temperature to 180ºС and cook for 30 - 40 minutes. 10 minutes before cooking, put a teaspoon of butter in each serving and cover.

After cooking, mix all the ingredients well and serve the dish to the table.

Cooking option with cheese

Ingredients:

  • 0.5 kg of pork;
  • 3 onions;
  • 8 potatoes;
  • 2 carrots;
  • 3 pickled cucumbers;
  • 200 g of hard cheese;
  • 100 g mayonnaise;
  • half a glass of broth;
  • pepper, herbs and salt.

How to cook roast with cheese in the oven:

  1. Cut the pork into small cubes, lightly fry in a pan and lay on the bottom of the pot.
  2. Cut the onions into small cubes, carrots - into strips and fry too. Put vegetables on top of meat.
  3. Grind cucumbers into thin rounds and make one layer of them over carrots with onions. Cut the potatoes into large cubes, which will complete the formation of the dish.
  4. Slightly pour all the ingredients with broth and top with mayonnaise.Grate cheese and fill it in pots with a thick layer. Lovers of stretched cheese should add it 10 minutes before the dish is ready.
  5. Set the oven temperature to 180ºС and bake for an hour.

Roasted Potted Prunes

Components:

  • a pound of beef;
  • 1 handful of prunes;
  • 2 onions;
  • 2 medium-sized carrots;
  • a glass of dark beer;
  • 1 bunch of parsley;
  • salt pepper.

Cooking method:

  1. Cut the beef into 2 cm slices. Dry them, salt and pepper. Fry in 2 sets until a crust is obtained. Put the meat in pots.
  2. Cut the onion into rings and cook on the remaining oil until a light golden color is obtained. Lay the prepared onion on top of the meat.
  3. Cut the carrots into strips and fry them until the color changes. Add to the pots on top of the onions.
  4. Pour the contents of beer, if desired, add hot water. Cook for 20 minutes at 180ºС, and then 15 minutes at 150ºС.
  5. Remove the pots from the oven, add pepper and salt to their contents, mix. Put the prunes on top and cook for another 20 minutes.

You can leave the aromatic roast in pots before serving or put it in deep plates. Garnish the dish with parsley.

Unusual liver recipe

What to cook from:

  • 0.5 kg of any liver;
  • 600 g of potatoes;
  • 150 g of hard cheese;
  • 2 onions;
  • 2 large carrots;
  • a large glass of sour cream;
  • seasonings, peppers and salt.

Cooking process:

  1. Cut the liver into small pieces and fry until half cooked.
  2. Grind onions, pass carrots through a grater. Add vegetables to the liver and fry until the onion is soft.
  3. Pour sour cream to other ingredients, pour pepper and salt, simmer for 10 minutes.
  4. Fry the potatoes in a separate pan.
  5. All products cool. Put half the liver in sour cream in prepared pots, then potatoes and the rest of the offal on top. On top of all the ingredients, rub the cheese.
  6. Cook in an open pot for 20 minutes at a temperature of 180ºС.

Serve the roast hot as soon as cooked.

Hearty Turkey Dish

Components:

  • 1.2 kg of turkey;
  • 0.4 kg of young potatoes of small size;
  • 2 zucchini;
  • 1 carrot;
  • 1 lemon;
  • 2 bunches of green onions;
  • 3 tbsp. l sour cream;
  • 1 head of garlic;
  • 3 tsp salts;
  • 1 tsp mixtures of peppers;
  • 1 tsp sage.

Cooking turkey roast:

  1. Cut the turkey meat into large pieces, and the lemon into slices. Grate meat with pepper and sage, top with lemon. Leave on for 8 hours.
  2. Cut the carrots into strips, onions into small pieces, and zucchini into halves of washers. Wash and peel the potatoes.
  3. Put turkey, potatoes, onions with carrots, zucchini and whole cloves of garlic in a pot.
  4. Dilute sour cream with water, add salt and pepper. Pour the contents of the pot with the resulting sauce.
  5. Place the container in the oven and set the temperature to 220ºС. Cook for an hour and a half, then turn off the oven and leave the pot in it for another 15 to 20 minutes.

Turkey should also be served hot.

Pot roast is suitable for both ordinary and festive dinners. It is always fragrant, tasty and original. Rarely does anyone refuse such a treat, and therefore the works of the hostess are always rewarded with praise and completely empty pots!

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