Pots with meat and potatoes, meat in a pot recipe with photos

Meat in pots with potatoes in the oven - basic recipe

This dish is easy to prepare using ingredients you always have on hand. But, despite its simplicity, the food turns out to be nutritious and tasty.


  • chicken meat – 1 kg;
  • carrots – 2 pcs.;
  • young potatoes – 1 kg;
  • onion – 2 pcs.;
  • laurel – 2 leaves;
  • black pepper – 5 peas;
  • salt;
  • sunflower oil.


  1. Rinse the chicken in cold water and cut into small pieces.
  2. Pour a little oil into a frying pan and heat it up. Fry the meat and place it on the bottom of the pots.
  3. Wash the potato tubers. If the potatoes are young with a tender skin, then there is no need to peel them. Choose smaller tubers; you won’t need to cut them. If large, then cut into two parts.
  4. Chop the onion. Chop the carrots into cubes and place in a frying pan. Put it out.
  5. Distribute vegetables over chicken.
  6. Cover with a layer of potatoes.
  7. Pour in hot water until it completely covers the food.
  8. Add salt. Sprinkle with peppercorns.
  9. Put in the laurel. Cover with a lid.
  10. Cook for about an hour in the oven at 190 degrees.

One Pot Recipes

Roasts , soups , casseroles , porridges - all these dishes, if cooked in pots, will be incredibly tasty. In addition, all nutrients are retained in products prepared in this way. Recipes in pots are especially suitable for those who are on a diet, because you can cook in pots without any oil at all. Yes, what can I say, even the ancient Romans baked meat in clay pots and even baked bread.

Nowadays, several types of pots are used to prepare dishes in the oven - enameled metal, heat-resistant ceramic and clay - glazed, that is, covered with glaze, and non-glazed. When working with unglazed clay pots, the following rules should be observed: 15 minutes before use, the pot must be completely immersed in cold water to allow it to be absorbed through the pores remaining on the surface of the unglazed ceramic. After this, you can put food in the pot and put it in a warm oven (if you put the pot in a very hot oven, it may crack due to a sudden change in temperature). The water absorbed into the clay pores will gradually evaporate in the oven, creating a double boiler effect.

And one more rule. An unglazed ceramic pot absorbs odors and is not very willing to part with them. Therefore, it is better to have at least two sets of pots - for cooking, for example, meat and fish.

USEFUL TIPS Remove the pot from the oven 5-10 minutes before the dish is ready (even outside the oven, due to the accumulated heat, it will continue to cook). To ensure that dishes in pots are not too greasy, remove excess fat from the meat before placing it in the pot. If during cooking you add liquid to the pot - water or broth, remember that there should not be too much of it, because foods also release juice. Instead of a pot lid, you can use a dough cake.

With added mushrooms

Potatoes with mushrooms and meat are a classic, but if you want to get new taste sensations, add pickles.


  • veal meat – 450 g;
  • cheese – 180 g;
  • potatoes - 10 tubers;
  • champignons – 250 g;
  • sour cream – 180 ml;
  • carrots – 2 pcs.;
  • salt;
  • pepper;
  • pickled cucumber – 2 pcs.;
  • onions – 2 pcs.;
  • garlic – 3 large cloves;
  • dill – 45 g;
  • sunflower oil.


  1. Wash the veal and cut into small pieces.
  2. Cut the cucumber into cubes.
  3. Mushrooms - thin slices.
  4. Chop the garlic. Chop the greens.
  5. Cut potatoes and carrots into strips.
  6. Chop and simmer the onion in a frying pan, add carrots, saute the vegetables together.
  7. Add and fry the meat component.
  8. Place roasted veal in prepared pots.
  9. Cover with a layer of pickles.
  10. Cover with dill mixed with mushrooms.
  11. Distribute the garlic, cover with a layer of potatoes. Add some salt. Spice up.
  12. Pour in broth; it can be replaced with water. The liquid should lightly cover the food.
  13. Pour in enough sour cream.
  14. Sprinkle with grated cheese.
  15. Cover with lids and place in the oven.
  16. Maintain for a little over an hour at a temperature of 190 degrees until the components are completely cooked.

Chicken with potatoes

Those who love poultry dishes should replenish their culinary repertoire with an incredibly simple recipe for cooking meat in pots in the oven. To replicate it in your own kitchen, you will need:

  • 520 g chicken fillet.
  • 400 g potatoes.
  • 100 g sour cream.
  • 125 ml drinking water.
  • 150 g of onions and carrots.
  • Salt, spices and vegetable oil.
  • For greater convenience, the entire process of cooking meat in pots in the oven can be divided into several main stages. The washed and chopped chicken is placed in a ceramic dish and supplemented with pieces of vegetables. All this is seasoned, salted, filled with water, greased with sour cream and sent to the oven. Cook the dish for a little longer than half an hour at 200 0C.

    Pork with potatoes and vegetables

    If you want to diversify your diet, try feeding your family pork in pots. The dish is prepared very simply, but thanks to the high content of vegetables, it turns out to be aromatic and delicious in taste.


    • pork – 1 kg;
    • green beans – 200 g;
    • large eggplant – 1 pc.;
    • large potatoes – 4 pcs.;
    • tomato – 2 pcs.;
    • carrots – 2 pcs.;
    • black pepper;
    • dill – 35 g;
    • shallots – 10 pcs.;
    • salt;
    • green sweet pepper – 3 pcs.


    1. Cut the pork into portions convenient for consumption and place in a container. This will make it easier to season the component with salt and pepper. Place the pieces into pots.
    2. Cut the tomatoes into circles. Arrange in a layer over the pork.
    3. Cut off the ends of the green beans, cut into long strips, and place in the next layer on the tomatoes.
    4. Cut the peeled eggplant into pieces no more than 4 centimeters wide. Place on green beans.
    5. Place shallots.
    6. Cut the green pepper into four halves.
    7. Cut the potatoes into large cubes and add salt. Place in pots.
    8. Chop the dill and sprinkle.
    9. To fill with water.
    10. Cover with a lid. Simmer for a little over an hour at 200 degrees.

    Buckwheat with pork

    Using the technology discussed below, aromatic crumbly porridge with meat is obtained in pots in the oven. Any beginner can easily prepare this dish if he has all the necessary ingredients. In this case you will need:

  • 500 g lean pork.
  • 9 tbsp. l. dry buckwheat.
  • 2 onions.
  • 2 bouillon cubes.
  • Salt, water and bay leaf.
  • Washed and chopped pork is placed in ceramic or clay pots. Chopped onions, sorted cereal and crumbled bouillon cubes are distributed on top. All this is salted, supplemented with bay leaf and poured with hot water. Cook the dish at medium temperature within an hour.

    How to cook with beef?

    Beef in pots will be delicious if you buy the right meat. It must be fresh, free of foreign odors and not frozen.

    To prevent the pots from cracking during cooking due to temperature fluctuations, they must be placed in a cold oven. They will heat up evenly along with the oven, and the dish will not be spoiled by an unforeseen situation.


    • potatoes – 650 g;
    • fresh beef – 850 g pulp;
    • cold water – 970 ml;
    • butter – 45 g;
    • salt;
    • onion – 110 g;
    • sunflower oil;
    • ground black pepper.


    1. The beef should be washed in warm running water to remove any debris that may be present on the piece. Remove veins, films, cut into small pieces.
    2. Chop the peeled and washed potato tubers. The finished potato pieces should be equal in size to meat pieces.
    3. Chop the butter into the same number of pieces as there are pots.
    4. Chop the onions. If you want the dish to be juicier, chop as finely as possible.
    5. Pour oil into the frying pan. Place on the stove and heat.
    6. Place the meat carefully, the fat will splatter.
    7. When the pulp has acquired a golden hue, transfer to a plate.
    8. Reduce heat. Pour in water, bring to a boil, add salt and pepper.
    9. Start storing products. Place potatoes in pots. Cover with a layer of meat, sprinkle with onions. Arrange the oil. Pour in the resulting broth.
    10. Close with lids. Place in the oven at 190 degrees. Simmer for 1.5 hours.

    Liver stewed with mushrooms

    This delicate dish will fit organically into the family menu and will surely appeal to offal lovers. It is a very interesting combination of liver, vegetables and mushrooms. And a special tomato-sour cream sauce gives it a special juiciness. To start cooking it in pots in the oven, you will need:

    • 800 g raw beef liver.
    • 6 any dried mushrooms.
    • 2 white onions.
    • 1 glass of non-acidic sour cream.
    • 2 tsp. fine sugar.
    • 2 tbsp. l. tomato paste.
    • ½ cup flour.
    • ¼ stick of butter.
    • Kitchen salt, aromatic seasonings and water.
    • This is the entire list of ingredients needed to stew the liver in pots in the oven. It is advisable to start preparing the dish by processing the offal. It is cleaned of all excess, washed, dried, cut, rolled in flour and fried in melted butter. After this, it is placed in a clay or ceramic bowl and supplemented with onions, browned along with pre-soaked mushrooms. All this is salted, sweetened and poured with a sauce made from sour cream, water and tomato paste. Stew the liver with mushrooms at medium temperature for twenty minutes. Serve it with sauerkraut, pickled cucumbers or any other side dish.

    Turkey fillet with potatoes in a pot

    Turkey fillet in the oven in a pot turns out delicious if you marinate the meat in advance. Thanks to the marinade, it will be juicy, which will make the dish unforgettable in taste.


    • turkey loin – 750 g;
    • natural yogurt – 15 ml;
    • parsley – 13 g;
    • garlic – 4 cloves;
    • potatoes – 470 g;
    • dill – 13 g;
    • seasonings – 11 g;
    • salt;
    • mustard – 7 g.


    1. Wash the bird, pat dry with napkins, cut into pieces 2 cm thick.
    2. Place in a bowl, sprinkle with salt and pepper.
    3. Mix yogurt with spices, season with mustard. Mix.
    4. Season the bird with the resulting mixture, best done by hand.
    5. Marinate for two hours.
    6. Chop greens and garlic.
    7. Cut the potatoes into turkey-sized pieces.
    8. Place the potatoes in pots and place the bird on top. Sprinkle with garlic. Sprinkle with herbs.
    9. Cover with foil.
    10. Place in the oven (190 degrees) for an hour.

    Ingredients and cooking process

    For an unconventional recipe for “French” meat and potatoes in pots in the oven you need:

    • pork fillet – 1 kilogram;
    • potatoes – 600 grams;
    • onion – 150 grams;
    • carrots – 150 grams;
    • fresh mushrooms – 150 grams;
    • egg - 1 piece;
    • hard cheese – 100 grams;
    • butter – 100 grams;
    • semi-dry white wine – 300 milliliters;
    • fresh greens – 30 grams;
    • garlic – 15 grams;
    • ground white pepper – 2 grams;
    • cardamom – 1 gram;
    • rosemary – 1 gram;
    • vegetable oil – 30 milliliters;
    • meat broth - 600 milliliters;
    • salt – 12 grams.


    1. Chop the meat into 20*30 mm plates.
    2. Beat each piece a little with a culinary hammer and place in a deep container.
    3. Pour in white wine for 2 hours.
    4. Sauté mushrooms, carrots and onions.
    5. Chop the potatoes into medium pieces.
    6. Mix grated hard cheese with beaten raw egg.
    7. Grind the chopped garlic with butter.
    8. Finely chop the greens.
    9. Place all ingredients in pots from bottom to top: garlic with butter, herbs, spices, potato pieces, mushrooms, carrots, onions, broth, marinated meat, spices, salt, cheese and egg.
    10. Bake in the oven for 40 minutes at 180 degrees.

    Meat with potatoes and cucumbers in pots

    Try to prepare an elegant, festive dish that is inexpensive and satisfying. The stewed dish, soaked in all the juices, will delight you with its delicate and aromatic consistency.


    • pork – 470 g;
    • mayonnaise – 3 tbsp. spoons;
    • cheese – 240 g;
    • pickled cucumber – 3 pcs.;
    • potatoes – 3 pcs.;
    • bulb;
    • salt;
    • spices;
    • allspice;
    • sour cream – 3 tbsp. spoons.


    1. Chop the meat and cucumbers into strips.
    2. Onion - cubes.
    3. Mix the prepared products, sprinkle with spices and add salt. Mix.
    4. Cut the potatoes into strips.
    5. Mix mayonnaise and sour cream. Coat the walls of the pots with this mixture, you should get a thick layer.
    6. Place the meat mixture and cover with a layer of potatoes. Coat with mayonnaise.
    7. Place cheese on top.
    8. Simmer covered for an hour.
    9. 190 degree mode.

    Tender meat dish with vegetables

    The vegetables that accompany the potatoes and meat can be anything from traditional tomatoes and carrots to crisp green peas, asparagus and corn. In addition, to add sourness to the dish mixed with sweetness, you can add green apples, citrus fruits, and pineapples to the recipe. If you want the dish to be as low-calorie as possible, turn to dietary meat options - for example, poultry. It is best to take turkey, since in the absence of additional fat it will be more tender and juicy than chicken. For the ingredients listed below, any part of it is suitable - both white and red meat. The main thing is that the bones and skin are removed.


    • Turkey or chicken fillet - 400 g
    • Young potatoes - 6 pcs.
    • Carrots - 1 pc.
    • Garlic cloves - 3 pcs.
    • Olive oil - 2 tbsp.
    • Large meaty tomatoes - 4 pcs.
    • Eggplant - 1 pc.
    • Dried basil - 1 tsp.
    • Salt - to taste


    1. Keep the fillet in cold water for 30 minutes, then change the water and leave for another 10 minutes. Wash the potatoes, peel and cut into small slices 1 cm thick. Add some salt, place on the bottom of the pots, and distribute all the meat on top.
    2. Wash the eggplants, cut into slices 1.5-2 cm thick, add salt and leave for 20 minutes.
    3. Heat olive oil in a frying pan, add chopped garlic cloves and fry for 2 minutes. on medium power so that the garlic gives off its taste and smell. After this, throw in the carrots passed through the large side of the grater and fry for another 4-5 minutes. Add the eggplants there, wait until they have a nice crust on both sides, and remove from the pan.
    4. Peel the tomatoes, for which you must first scald them with boiling water, then remove the core with seeds: only the pulp will be used, which is chopped with a knife and thrown into a frying pan. Simmer covered over low heat for 10 minutes, stirring occasionally with a spatula.
    5. When the mass becomes soft and homogeneous, remove the pan from the heat and pour the resulting sauce into the pots on top of the meat. Place some of the potatoes on top, then the eggplant slices and cover with the remaining potatoes flavored with basil. Pour 100 ml of boiled water into the pots, cover them with a lid and place in a cold oven.

    When the oven preheats to 180 degrees, set the timer for 60 minutes. If after this time the meat and potatoes become soft, the dish can already be served. If not, wait another 10-15 minutes. Those who like a crispy crust can remove the lid at the end and leave the pots in the oven for 5 minutes, turning on the “grill” mode or simply increasing the temperature to 200 degrees and moving the rack to the upper level.

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