Pork roast in pots for the whole family and a great lunch

Roast pork and potatoes in pots

Dishes with similar names are found in almost every cuisine in the world. However, roast meat and potatoes in pots is recognized even overseas as an original Russian dish.

Ingredients:

• vegetable oil;
• onions - 4 pcs.;
• pork - 1 kg;
• lard - 200 g;
• broth - from 80 ml;
• potatoes - 700 g;
• carrots - 200 g;
• garlic cloves - 5 pcs.;
• spices (salt, pepper), bay leaves, Provençal herbs, spices - use according to taste.

Cooking method:

1. We thoroughly wash the piece of meat, blot it with paper napkins, and cut it into large pieces.
2. Grind the lard into cubes and heat in a frying pan over low heat, waiting for the pieces to gradually release all the fat.
3. We take out the received cracklings - they have finished their service. Place the portioned pork and fry it for no more than 10 minutes, turning constantly. At the end of the process, season with salt.
4. All sides of the meat should be golden. We make sure not to dry out the main component of the dish. This is the key to a delicious pot roast!
5. Cut the peeled potatoes into cubes or in another form (as you like), cook in a separate frying pan along with similarly chopped carrots. Heat the food in oil until half cooked, add a little salt and pepper.
6. In another container, lightly fry the onion, chopped into half rings, and combine with pieces of processed tubers.
7. We put part of the vegetable composition in each pot, and place a layer of meat on top. Fill the dish with the ingredients of the dish almost to the neck. Don't forget to add a laurel leaf and a few peas of allspice.
8. Pour the remaining fat mixture into the saucepans, then distribute the broth. The final touch will be chopped garlic cloves and chopped herbs.
9. Close the pots and put them in the oven for an hour and a half, heated to 180 °C.

Our grandmothers received delicious food in a similar way. An example worthy of imitation!

Roast pork with potatoes in a slow cooker

This option is now the most popular due to its ease of preparation. The meat turns out juicy, the potatoes are soft, but retains their shape and does not fall apart. In addition, while you are preparing, you can do other things, and the equipment will notify you when it is ready.

Ingredients:

• pork – 300g;
• carrots – 1 piece;
• onion – 1 piece;
• potatoes – 4-6 pcs;
• spice mixture “for meat” - 1 tsp;
• tomato paste – 1 tsp;
• flour - 1 tbsp.
• salt – 1 tsp;
• vegetable oil – 1 tbsp.

How to cook roast pork with potatoes in a slow cooker

1. Let's start preparing the products. Cut the pork into fairly large pieces.
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2. First cut the carrots in half lengthwise, and then crosswise into semicircles. Cut the onion into small cubes.

3. Cut the potatoes into pieces, the size of which will be approximately the same as the meat.

4. Pour oil into the multicooker bowl. Turn on the “Pilaf” or “Frying” mode (for models that have this function). I put in the pork.

5. Fry a little on all sides. Add carrots and onions. Fry for another 10-15 minutes.

6. Pour salt, spices, flour, add tomato. Mix. Cook for another 5-10 minutes.

7. Add potatoes to the bowl.

8. Pour 0.5-1 multi-glass (100-200 ml of water). You need so much water that it does not completely cover all the ingredients.

9. Switch to the “Quenching” mode. We set the time to 1 hour and we are all free for an hour.

The pork is soft and tender, and the potatoes retain their shape.

Cooking with beef

You can get tasty and appetizing meat in pots in the oven not only from pork. Fresh beef is also perfect for this roast.

Grocery list:

• vegetable oil;
• tomatoes - 800 g;
• garlic cloves - 10 pcs.;
• leeks - up to 8 pcs.;
• beef - 1.5 kg;
• vinegar (preferably apple) - 30 ml;
• sweet carrots - 8 pcs.;
• small parsnip roots - up to 15 pcs.;
• stalks of petiole celery - 4 pcs.;
• laurel leaves, thyme sprigs, spices;
• chicken broth - from 400 ml.

Cooking process:

1. Cut the processed beef into large pieces. To get a delicious roast in the oven, brisket, sirloin, and neck cuts are perfect.
2. Peel and wash the vegetables. We divide the tomatoes into wedges, decorate the celery stalks and the light part of the leek into rings. Shred the carrots in the same way and grate the roots of the parsnips.
3. Fry portions of meat, turning the pieces periodically, until they are covered with a light pink crust. Place the beef in pots, distribute the vegetable mixture, and mix well.
4. Pour broth into the containers in a volume sufficient to cover the entire mass of placed products. Place the roast in the oven, where it will simmer for 2.5 – 3 hours at 180 °C.

As we can see from the presented recipe, the whole complexity of the process lies in assembling the ingredients of the dish. Everything else is done simply!

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:

How to cook with minced meat

Among all the variety of dishes cooked in pots, roast with minced meat will undoubtedly become your favorite and always desired dish.

List of components:

• oil (olive or sunflower);
• carrots - 2 pcs.;
• broth (any according to preference) - 600 ml;
• minced beef - 1 kg;
• champignons - 500 g;
• potatoes - 300 g;
• parsley and celery roots - 1 pc.;
• spices (salt, pepper), rosemary.

Cooking process:

1. Peel and wash the vegetables. Divide the potato tubers and carrots into thin slices. Grate the roots of parsley and celery. We arrange the mushrooms into small pieces.
2. Place the prepared ingredients in a bowl and season with salt and pepper. Season the mixture with lean aromatic oil and sprinkle with chopped rosemary. Mix everything well.
3. Add spices and 40 ml of vegetable fat to the ground beef and thoroughly knead the resulting mass.
4. To prepare the roast, use a large pot or several small ones. Place some of the meat mixture on the bottom of each container. On top we place a row of vegetables with mushrooms. In this way we form several layers, alternating the components of the dish.
5. Pour any fresh broth over the future dish and place it in the oven for 50 minutes (180 °C).

The unusual taste of food especially attracts children. Still would! You don’t even have to bite anything - put it in your mouth and swallow with pleasure!

Delicious roast with meat and mushrooms in pots in the oven

The use of forest products in Russian cuisine is very popular, so it is not surprising that roast, cooked with meat and mushrooms in pots, has a very ancient history.

Required components:

• vegetable oil;
• onion - 2 pcs.;
• potatoes - 800 g;
• cheese of any kind - 200 g;
• pork - 600 g;
• garlic cloves - 4 pcs.;
• fresh mushrooms (select according to taste) - 500 g;
• broth/water - up to 250 ml;
• ground paprika, herbs de Provence;
• sea ​​salt, pepper.

Step-by-step preparation:

1. To obtain a rich taste of food, we use fresh pork with layers of fat. For example, loin. We wash the meat, remove all veins, possible bones and excess fat.
2. Dry the pork with napkins and cut into large strips. Fry in a very hot frying pan, stirring the pieces continuously until they brown appetizingly. The aroma wafted through the kitchen, making my mouth water!
3. Remove the delicate film from the mushroom caps and shorten the stems slightly. We wash the product, dry it thoroughly with towels, and chop it into thin slices.
4. The meat has already turned slightly pink, so we remove the pieces from the container and place them on a plate. Place champignons in place of the pork. Evaporate excess moisture, fry the mushrooms until light brown and place in a separate bowl.
5. Fill the emptied dishes with cubes of peeled and chopped potatoes. We also prepare it until golden brown, after which we complement it with chopped onion rings and carrot slices. Fry until done.
6. We place the meat and vegetables in pots, laying them out in the following layers: potatoes, pork, mushrooms, onions and carrots. Add chopped garlic on top. Salt and pepper the products, sprinkle with Provençal herbs.
7. Pour broth or drinking water into each container. Close the dish and place in the oven for an hour (180°C).

At the end of the process, sprinkle the food with cheese shavings. When it blooms into a deliciously tender crust, the dish is ready!

This is interesting: roast pork in the oven and slow cooker

Recipe 6: beef with mushrooms and vegetables in a pot

Today we are preparing meat with potatoes and mushrooms in pots in the oven, a recipe with a photo of its preparation you will see below. Cooking beef is no more difficult than other meats.

In addition to potatoes and mushrooms, this recipe also uses other vegetables - tomatoes, carrots. You can choose vegetable ingredients for beef according to your taste and depending on the time of year. In principle, it will be delicious with any vegetables, the main thing is that you like them.

• beef – 300-400 gr;
• fresh champignons – 100 g;
• potatoes – 4 pcs;
• carrots – 1 small;
• tomatoes – 2-3 pcs;
• vegetable broth, water, meat broth;
• salt - to taste;
• coarsely ground black pepper – 1 tsp;
• vegetable oil – 2 tbsp. l;
• basil, thyme - 0.5 teaspoon each;
• parsley, cilantro, dill - for serving.

Wash the beef, dry it, cut into small pieces. Beef is not fried as much as pork or chicken, so immediately make the pieces small, one bite at a time.

Salt the meat, pepper, sprinkle with basil and thyme (or marinate in other spices). Stir and leave for half an hour. You can add crushed garlic, bay leaf or a small onion, finely chopped, to the dry marinade.

Heat the oil until it starts to smoke. Add the beef and quickly fry on all sides until the color changes. Be sure to stir so that the meat does not overcook.

When all the meat juice has evaporated and the meat is slightly fried, add half a glass of water, cover with a lid and simmer over very low heat. Add water from time to time. There should not be too much liquid so that the beef does not boil, but rather stews in its own juices.

About 40-45 minutes after the start of stewing, the meat will be half cooked. At this time, turn on the oven and begin preparing the remaining vegetables and mushrooms. Peel the potatoes, cut into small pieces of arbitrary shape. Cut the champignons into slices.

Cut the tomatoes into slices, carrots into circles or segments.

During stewing, the meat will lightly fry and become almost soft. If desired, you can lightly fry it before placing it in pots.

Place beef at the bottom of the pot. Cover it with a layer of potatoes, you can put a bay leaf or finely chopped garlic.

Place a layer of mushrooms and carrot slices on top. Pour water into the pan with the remaining gravy and boil. Add salt. Pour into pots and place tomato slices on top. Cover the pots with lids (or make a flat cake from unleavened dough and place it on the neck of the pot). Place the pots with meat, potatoes and mushrooms in a hot oven.

Cook the beef for about an hour, set the temperature to 160-170 degrees. Do not raise it higher so that the meat gradually warms up and stews; at high temperatures, it will not have time to reach readiness and may burn. Leave the finished dish in the switched off oven for about 15 minutes. Remove and serve hot, with rye bread, herbs and sour cream. In the summer, you can offer a vegetable salad with beef in pots, and in the winter, sauerkraut, pickles and marinades from your pantry are perfect. Bon appetit!

Hearty dish with buckwheat

Meat cooked in pots with crumbly and very aromatic grains acquires a unique taste and becomes the most satisfying and nutritious dish.

Products used:

• butter - 150 g;
• onions - 3 pcs.;
• buckwheat - 600 g;
• fatty beef - 800 g;
• tomato paste - 80 g;
• carrots - 3 pcs.;
• salt pepper.

Cooking technique:

1. Dry the thoroughly processed and washed meat with napkins and divide the piece into large portions.
2. As always, fry all sides of the beef until lightly browned and distribute among the pots.
3. Peel the vegetables, finely chop the onion, and chop the sweet carrots. Saute the products in oil until soft and place them on top of the meat mixture. If we have at our disposal earthenware with a capacity of 800 ml, then for such a pot we need 210 g (a glass) of pre-washed cereal.
4. Add tomato paste diluted with broth or drinking water. Season the food with salt and pepper, pour the liquid mixture over the food. Its level should be two fingers below the edge of the dish.
5. Place the roast with beef and buckwheat in an oven heated to 200°C for an hour.

We simmer the finished food in a cooling oven for another 15 minutes to create the final flavor bouquet.

Roast in pots with meat and cheese

Heat treatment of any dish in the oven in itself has the most beneficial effect on its appetizing qualities.

List of components:

• vegetable oil;
• carrots, onions, pickled cucumbers - 3 pcs.;
• beef meat - 600 g;
• potatoes - 500 g;
• hard cheese - 150 g;
• high-quality mayonnaise - 100 g;
• broth - from 300 ml;
• spices (salt, pepper).

Preparation procedure:

1. Process the meat in the usual way, cut into large cubes. Fry the product until pink, put it in pots.
2. Peel and wash the vegetables. Chop the carrots into strips and finely chop the onion. Lightly sauté the ingredients of the dish, then place them on the pieces of beef.
3. Now chop the pickled cucumbers and place them on the vegetables. We complete the assembly of the dish with potatoes, divided into large parts.
4. Season the food with salt and pepper, and add fresh mayonnaise. Pour in the amount of broth so that its level is just above the vegetable layer.
5. Sprinkle everything with cheese shavings and bake the food for 50 minutes at 190 °C.

Serve the pot roast hot - out of the oven and straight to the table!

Meat with potatoes, beans and garlic

This recipe can be used as a base for adding different vegetables to the meat, using what is currently in the refrigerator. The ingredients can be pre-fried, or added raw.

1. Instead of frozen green beans, you can soak and boil some dry beans in advance, or open canned ones. However, it is worth considering that with green beans, the dish turns out tastier and more attractive in appearance;
2. The oven needs to be preheated in advance, set to approximately 180C;
3. Clean the meat from tendons, films and bones. Cut the slightly frozen pulp into thin slices, mix with chopped potatoes, salt well and sprinkle with spices;
4. In another bowl, mix the beans, you don’t even need to defrost them, add chopped carrots;
5. Prepare the sauce - squeeze garlic into the tomato base, add finely chopped onion, fresh or dry herbs and spices;
6. Add meat and potatoes to the bottom of the pot, soak them with a small amount of sauce. Add beans and carrots on top, pour the remaining sauce over everything and close the lid and place in the oven. Bake until done, about 45 minutes.

Sources

• https://na-mangale.ru/zharkoe-iz-svininy-s-kartoshkoj-v-gorshochkax.html
• https://www.iamcook.ru/showrecipe/7395
• https://povar.ru/recipes/jarkoe_iz_svininy_v_gorshochkah-14299.html
• https://KulinarnayaMozaika.ru/svinina-v-gorshochkah-s-kartoshkoj.html
• https://www.povarenok.ru/recipes/show/96161/
• https://profter.ru/vtoroe/svinina-v-gorshochkah.html

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Unusual taste with prunes

This recipe is intended for lovers of unusually decorated dishes with unusual taste. Dried fruits will help us in implementing this culinary venture!

Ingredients:

• sunflower oil;
• onions - 6 pcs.;
• beef - 1 kg;
• prunes - from 20 pcs.;
• carrots - 2 pcs.;
• potato tubers - from 800 g;
• use mayonnaise to taste;
• spices, bay leaf, herbs.

Cooking:

1. Divide the processed piece of meat into large pieces, quickly fry until golden brown, lightly salt and pepper.
2. Scald the prunes and rinse thoroughly. If dried fruits have seeds, remove them.
3. Grate the peeled carrots and finely chop the peeled onion.
4. Place golden pieces of meat on the bottom of clay containers. We supplement them with two dried plums, then add a little chopped onion and a bay leaf.
5. Next we place carrot sticks and potato tubers divided into parts.
6. Again, lightly salt and pepper the products, season them with mayonnaise and sprinkle with chopped herbs.
7. Fill the containers with water. Its level should only reach the potato layer.

We leave the dishes with food to simmer for an hour and a half in the oven (180 °C). We get an excellent food with a very piquant taste.

Roast in pots with meat is a universal dish, promising for the realization of the most daring culinary fantasies. Whatever we think of, we will certainly prepare!

Recipe with mushrooms

Ingredients:

• half a kilo of porcini mushrooms;
• 600 g pork;
• 0.8 kg potatoes;
• large carrots - 2 pieces;
• onions – 2 pieces;
• 100 g 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 this, add salt and pepper. Place the pork in the bottom of the pots.
2. Slice the mushrooms into thin slices and fry in a frying pan for about 5 minutes. During this time, finely chop the garlic and finally add it to the mushrooms. Place them on top of the meat in the pots.
3. Cut the onion into half rings and fry until transparent. At this time, cut the carrots into cubes, add to the frying pan and fry for another 5 - 6 minutes. Place the prepared vegetables in pots.
4. Cut the potatoes into cubes very finely and add them raw to the rest of the ingredients. Pour 1 tbsp into each pot on top. l. green peas and salt if desired.
5. Pour broth or plain water over the contents of the pot. Place 1 tbsp on top. 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 200ºC.

Oven pots are usually what keep me from reaching the bag of rice cereal behind them or the ice cream maker stirrer. There is always nowhere to put this clay “army”, because it takes up so much space. The lids from them always disappear 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, almost impossible, to find a replacement for the pots. The dish in them turns out to be cozy and homely, it will never burn or remain raw. It will upset you only twice: when an appetizing aroma floats through the kitchen, and you can taste the roast only after half an hour, and when you have to wash pots with a narrow neck. Although these are such trifles, really! Let's cook a 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.