Fragrant and hearty dishes prepared according to the recipes of roast in pots will please not only you, but also your family. Pots will not only preserve the taste of all ingredients, but will also delight you with an individual serving. Also, these dishes will be a highlight on the festive table or decorate gray everyday life. And one of the main advantages of such dishes is the simplicity of their preparation.
Very often, the pot roast recipe is considered a national Russian dish. In ancient times, great-grandmothers cooked it in the oven. The most suitable time for cooking this dish was the time of slaughtering cattle. Then there was a lot of meat and from it it was possible to prepare a very large list of various dishes. For roast, it is customary to use:
- pork
- Chicken
- beef;
- a rabbit.
It is usually cooked according to the recipe in a pot in the oven or stove. In addition to meat, it consists of vegetables and mushrooms.
Pork roast in pots. Step by step recipe
To prepare this dish, you must choose meat. Best for a roast recipe in a pork pot lean meat. If you got a piece of fat, then cut the fat, but far from removing, as it will come in handy. Before you start cooking, prepare the meat broth in advance. To perform a step-by-step recipe for pot roast, you need a little effort and time.
Components:
- Medium squash - 2 pcs.
- Potato - 8 pcs.
- Fleshy tomatoes - 2 pcs.
- Lean Pork - 800 g.
- Hard cheese - 150 g.
- Lavrushka - 6 sheets.
- Garlic - 3 tooth.
- Meat broth - 300-400 ml.
- Spice.
- Oil for frying.
Cooking steps
- Rinse the pork thoroughly and then collect excess moisture with a paper towel. If there is a piece of fat on the pork, then cut it off and put it on a preheated pan until the fat melts, cut the meat into small pieces. Then we take out the fat, it is no longer needed, and put the meat. We fry pork for 15 minutes without adding spices, do not forget to stir constantly.
- Put the fried meat evenly in pots. Then we remove to the side, not forgetting to cover.
- Now let's take care of the vegetables. Potatoes need to be peeled and diced. If you have very large potatoes, then take a smaller amount. Try to cut it into the same cubes as meat. Put potatoes in pots on top of the meat.
- We clean the zucchini and cut it into cubes of the same size. If you have a zucchini with large seeds, then completely remove the core. We distribute zucchini on potatoes.
- Now add finely chopped garlic and spices. When choosing spices, focus on those that are suitable for meat and you like. Then in each pot we put one small leaf of lavrushka.
- Tomatoes should be washed and cut into rings, put 2-3 rings in a pot. Now we pour in each pot a pre-prepared broth. You need a little broth to cover the bottom. If there is no broth, then you can take water.
- On a coarse grater we grate hard cheese and sprinkle them on our billets so as to completely cover the products.
- We put, according to the recipe, the roast in a pot in the oven and wait 1.5-2 hours.
Serve the finished dish right in the pots.
Pot roast chicken
The pot roast chicken recipe is as simple as the other recipes. It turns out more dietary due to meat, but no less tasty.
We will need:
- Spices to taste.
- Chicken fillet - 70 g.
- Large carrots - 1 pc.
- Fleshy tomato - 2 pcs.
- Large onion -1 pcs.
- Lavrushka - by the number of pots.
- Garlic - 3 cloves.
- Oil for frying.
Getting down to cooking
First, cut the fillet into cubes. If you have a whole chicken breast, then free it from bone and skin. You can also use chicken thighs. Fry the chicken pieces in oil until half-cooked and set them aside.
Carrots do not need to be grated, it should be cut into small strips, so it will not turn into porridge during cooking. We chop the onion in half rings. Pass garlic cloves through the press.
Pour oil into a wide frying pan and add some spices and dried herbs, and then fry the onions. Then add the garlic and keep on fire for a couple of minutes. Now it's the carrot line.
We add coarsely chopped tomatoes to the vegetables, having previously removed the skin from them. And stew the vegetables for a couple of minutes. Turn off the stewed vegetables and push them aside.
Peel the potatoes and cut them into cubes. Now we take out the fried chicken from the pan and put on a plate. In the oil preheated after the chicken, fry the potato cubes. This is necessary so that the potatoes are slightly saturated with oil and tastier.
We put potatoes at the bottom of the pot, and chicken meat on top. Add seasoning to taste. Now fill everything with broth so that it covers pieces of chicken. And now we put on top a vegetable fry and a leaf of lavrushka, cover with a lid.
As in the roast recipe in pots with pork, cook for an hour. The temperature of the oven is 160-180 degrees.
Serve with garlic bread or crackers.
Mushrooms in pots
This dish is for vegetarians or for those who do not want to deal with meat. The main component in it is mushrooms, which replace the meat base. A roast recipe with mushrooms in pots cooks faster than other types of this dish. In this case, you can use any kind of mushroom. If there are no fresh ones, then you can use frozen ones. Choose at your discretion.
Components:
- Sour cream 20% - 7 tbsp. l
- Suluguni cheese - 250 g.
- Oyster mushrooms - 250 g.
- Potato - 5 pcs.
- Onion - 2 pcs.
- Oil - 4 tbsp. l
- Dry herbs and spices to taste.
Cooking process
Coarse cut our oyster mushrooms and put them in a heated pan with vegetable oil and begin to fry. Fry mushrooms until some of the moisture evaporates.
While the oyster mushrooms are fried, finely chop the onions and add to the pan to the mushrooms, mix everything thoroughly. After that, add seasonings and dry herbs and leave the onions ready. The bow should turn golden. When frying, do not forget to stir regularly so that nothing burns. Turn off the mushrooms and push them to the side.
Peel and cut the potatoes into slices, then sprinkle with spices and mix. We put a couple of spoons of mushrooms in the pot, and put the potatoes on top so that it covers the mushroom fry, and then the mushrooms again, alternate so until the shoulders of the pot, the last thing you should have is oyster mushrooms.
Now cut the suluguni cheese into small pieces and put in each pot, pour sour cream on top. In order for sour cream to have a more fluid consistency, it must be removed from the refrigerator in advance. No need to dilute sour cream with water.
Bake the roast for 50 minutes at an oven temperature of 200 degrees. In order to check if the dish is ready, take one pot and pierce the potatoes with a fork. If it is soft, then the dish is ready.
In winter, this dish will remind you of the summer forest and create a mood.
Roast with potatoes and hunting sausages
To prepare a roast recipe with potatoes in pots, different meat and additives are used, but the potato remains unchanged. This recipe is no exception, but has its own unusual, piquant taste. This dish will appeal to everyone, without exception.
Components:
- Hunting sausages - 200 g.
- Meat broth - 150 g.
- Medium potatoes - 5 pcs.
- Ketchup - 3 tbsp. l
- Large onion - 1 pc.
- Hard cheese - 70 g.
- Medium carrots - 1 pc.
- Butter.
- Spice.
Step by step recipe
Vegetables need to be peeled and washed. Finely chop the onion and fry in oil with a small pinch of salt. When the onion becomes transparent, we add finely chopped carrots to it and mix. Now you need to add ketchup. If you like spicy food, use ketchup with chili, but for children it is better to take tomato ketchup. Stew the vegetables for a few more minutes and turn it off.
We cut the potatoes into cubes and begin to lightly fry, sprinkling with dry herbs. While the potatoes are fried, add sausages cut into small circles to it. Cook for a minute and add the fry, mix everything and fry for another minute. Then turn it off and begin to lay out the contents of the pan into the pots.
Now pour the broth, it should reach the middle of the pot. Put the pots in a preheated oven for 25 minutes. The temperature of the oven is 180 degrees. While the roast is simmering in the oven, grate the cheese. We take out our pots after 25 minutes and mix the contents, then sprinkle with cheese on top. Put in the oven for another 15 minutes, but without the lid.
Serve with pickled cucumbers or fresh vegetable salad.
Beef liver and vegetable roast
A hearty and tasty dish in which a large amount of vitamins.
To cook roast, we need:
- Beef liver - 450 g.
- Large carrots - 1 pc.
- Leek - 1 pcs.
- Celery Root - 150 g
- Bulgarian yellow pepper - 1 pc.
- Onion - 2 pcs.
- Fresh peas - 100 g.
- Potato - 600 g.
- Meaty tomato - 1 pc.
- Oil - 50 ml.
- Greens - 25 g.
- Spice.
How to cook
We wash the liver thoroughly and release it from the films. Sprinkle with spices and fry in vegetable oil for about 7 minutes, not forgetting to stir. Then turn off the liver and remove it to the side, covering it with a lid.
Vegetables need to be peeled and washed. Cut potatoes into medium-sized cubes. Celery and carrots need to be cut into strips. At leek we take only green honor and cut into thin half rings. We cut yellow pepper into small half rings, not forgetting to first cleanse the seeds. Finely chop the onion.
Pour oil into a wide pan and fry the prepared vegetables. First, onions, it takes longer to prepare, and then carrots and leeks, then add celery. Fry for a few minutes and add potatoes, then pepper and peas. If there is no fresh peas, you can take frozen.
Make a small fire and cover. While the vegetables are languishing, peel the tomato from the skin and grind it with a blender to a state of liquid porridge. Pour the tomato mixture to the vegetables and add spices. Stew for a couple of minutes and turn it off.
Now lay the vegetables and liver, alternating them. At the end, the top layer should be vegetables. We put pots of hot in a cold oven and heat it to 200 degrees. Cook the liver for 35-45 minutes.
When the dish is ready, sprinkle with chopped herbs.
Pot roast in a pot
The simplest recipe in which nothing needs to be fried or stewed. Just need to prepare vegetables and meat. This recipe for roast meat in pots is for those housewives who do not have time to mess with frying.
Components:
- zucchini - 1 pc.;
- small carrot - 2 pcs.;
- Bulgarian red pepper -1 pc.;
- veal - 400 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- spice;
- butter;
- tomatoes - 2 pcs.
Roast cooking
The veal pulp should be washed and all veins removed. Then we cut it into large pieces and remove it to the side.
We clean the onions and carrots, cut into medium-sized cubes. Small zucchini peeled and peeled and cut. Rinse the potatoes and repeat the same type of slicing. Peel the red bell pepper and scald it with boiling water so that the bitterness goes away. Cut into medium pieces. Tomatoes - on small slices. Salt the prepared vegetables and sprinkle them well with oil.
We put vegetables in large pots. If you have them small, then cut the vegetables into smaller pieces. On top of vegetables we put veal and add spices and a leaf of parsley. Fill the roast with hot water so that the water covers the veal. Instead of water, you can use hot broth.
Put in the oven for an hour. The temperature is 200 degrees. Sprinkle the finished roast on top with finely chopped green onions.