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Homemade pot roast

After studying this guide, you will learn how to cook hearty and tasty pot roast. The following are the information that will be required for this: a list of ingredients and kitchen utensils. As well as indicators of calorie content of the dish, the yield of the finished product and the time spent on all actions. To cook a gentle and satisfying roast in pots, you need to follow the step by step guide with the photo, which is described later.

1.5 hours
140 kcal
4 servings
Medium difficulty
6
Homemade pot roast

Kitchen appliances and utensils

  • oven;
  • hob;
  • a baking sheet;
  • a frying pan;
  • pots;
  • cutting board;
  • knife;
  • scapula;
  • tablespoon;
  • grater.

Ingredients

  • Pork neck - 800 g
  • Potato - 800 g
  • Mushrooms of your choice - 500 g
  • Onions - 2 pcs. (large)
  • Carrots - 1 pc. (large)
  • Tomato - 1 pc. (large)
  • Sour cream - 4 tbsp. l
  • Butter - 20 g
  • Hard cheese - 150-200 g
  • Meat broth, you can water - 200 ml
  • Peppercorns - to taste
  • Salt to taste
  • Ground pepper - to taste
  • Sunflower oil - for frying

Step cooking

  1. We take 800 grams of meat and cut into medium sized pieces. It’s better not to do small ones, because before the pots the meat will be a little fried in a pan. Fat is also not cut out - it will make the dish juicier. Cut the meat into fairly large pieces.
  2. We heat the pan, drizzled with sunflower oil, and spread the chopped meat on it. put the meat in a pan and fry.
  3. Salt to taste and pepper the meat well. Salt and pepper the meat immediately.
  4. We take 500 grams of any mushrooms, better than forest ones, and cut them into 4 parts - the pieces of mushrooms should be large. Coarsely chop the champignons.
  5. When the meat is browned, spread it from the pan, and put the chopped mushrooms in its place and fry them in the fat of the meat. Fry the mushrooms in the fat remaining from the meat.
  6. When the mushrooms are fried and covered with a golden crust, add salt and pepper them. When the mushrooms are boiled, salt and pepper them too.
  7. We take 800 grams of potato and cut into a large cube: each potato into about 8 parts. Chop the potatoes.
  8. Fry chopped potatoes in sunflower oil. Fry the potatoes in vegetable oil.
  9. Scald the tomato with boiling water to peel it. Cut the tomato into a small square. Dice peeled tomato
  10. Rub carrots on a coarse grater. On a coarse grater, three carrots.
  11. Cut both onions into a small cube. Finely chop the onion.
  12. We put chopped onions and grated carrots on a heated frying pan and pass them. Fry onions with carrots in a pan.
  13. When the onions and carrots are lightly browned, add chopped tomatoes to the pan and simmer another 2 minutes and remove. Add tomato to the pan, simmer for 2 minutes.
  14. Rub hard cheese on a fine grater. Three cheese on a fine grater.
  15. We fill the pot. Put half the bay leaf and a few peas of black pepper at the bottom. At the bottom of the baking pot, spread peppers and a bay leaf.
  16. The first layer is laying potatoes. Lay the first layer of the dish with potatoes.
  17. The second layer in the pot is meat. Add meat to the pot.
  18. Put the mushrooms in a third layer. It is important to carefully distribute the ingredients in a pot so that there are no cavities. Then lay the mushrooms.
  19. The fourth layer lays stewed vegetables. We spread a spoon of stewed vegetables.
  20. We lay the remaining space with another layer of potatoes. Add more potatoes.
  21. We put a large piece of butter on top, and then a tablespoon of sour cream. Add a slice of butter and sour cream.
  22. The last lay the grated cheese, pressing and shoving it into all available recesses so that the pot is filled to the top, but leave a small groove. Sprinkle the dish with grated cheese.
  23. Pour water into the groove, ideally the meat broth. Add water to the pot.
  24. Cover the pot with a lid and place on a baking sheet. We move the baking sheet into a cold oven. When baking in pots, you cannot preheat the oven, as the dishes may burst due to temperature differences. Bake the pots at a temperature of 180 ° C for 40-50 minutes. Close the pots with lids and send to the oven.
  25. After the allotted time, it remains only to remove the pots from the oven and they can immediately be served, enjoy your meal. Fragrant roast in pots is convenient because the dish is obtained immediately portioned.

Video recipe

A video from the author of the recipe will help to bake delicious roast in pots. From it you will learn what products are needed and how to process them, how to fill the pots and how many they need to be baked in the oven. It will be useful to watch the video before cooking, or already in time, if there is any question.

Pot roast is a very tasty and satisfying dish.The ingredients, being in the same container under the influence of temperature, are impregnated with vapors in which the tastes and smells of each of them are combined. As a result, vegetables and meat become very tender and a dish with an excellent rich taste and aroma is obtained. What about potted roast? Share your thoughts with other culinary experts in the comments.
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