Pots for baking - this is usually something that prevents me from reaching for the packet behind them with rice croup or stirrer from the ice cream maker. This clay "army" has nowhere to put on, because it takes a lot of places. Covers from them always go somewhere, so sometimes it seems to me that this is not a constant value :-) But when I cook fries from meat and potatoes, it is almost impossible to find pottery bottles, it is almost impossible. The dish in them is cozy, homely, will never burn and will not remain moist. It will upset you only twice: when the appetite-stimulating aroma floats around the kitchen, and you can not try the roast until half an hour later, and when you have to wash the pots with a narrow neck. Although this is such a trifle, in fact! Let's cook the roast in the pot with your favorite meat and potatoes in the oven. The recipe with the photo (and not one, but two) is at your disposal.

The soft leg is a round leg, rounded, with short fibers and a soft consistency. Suitable for roast, ragout, chopped, scallops, mills, thin steaks and rolled, or so for fried and sauces, in the form of a bud. It has a layer of fat on the side that maintains the moisture of the meat.

For dough lids

Ideal for steaks from steak, Stroganov, grilled, beef, medals, barbecue, grilling and bakery products. Lizard - Meat with a lighter color, long thin fibers and a round, elongated and clearly defined shape. A typical preparation is meat from the panel, chopped meat, which can still be used in roast and roast beef. Still raw and sliced ​​thin slices, it produces the famous carpaccio.

Sturdy roast beef or lamb with potatoes

Lamb, beef or chicken? Do not torment yourself with choice! Such a roast will be delicious with any meat product!

Necessary products for 2 earthenware pots:

Cooking method:

I had a lamb. In this case it is important to choose the meat of a young lamb. In adults, fat has a specific smell and taste, which not everyone likes. Beef is also better to take "young", with it the roast will turn out more tender and tasty. Prepared, washed and dried meat cut with a cube. Do not cut too finely that the pieces keep juiciness.

Roast in pots with meat and potatoes in the oven recipe with a photo

Cut more expensive without having nerves, fat or bone. It has a sweet and less pronounced flavor than the rump and spine. Suitable for steaks, medallions, stringers, as well as for roast beef, roasted, fried and finely chopped. This is the softest cut of beef. Rib fillet - in order to have harder fibers, it is used mainly for barbecue or, therefore, for cooking meat cooked with vegetables.

A large and soft part of the front of the bull. Very versatile, it can be used in stews, minced, fried, cooked, ground beefsauté, steaks, meat, stuffed or cooked with sauce. Palette - Contains a "goldfish", considered a front lizard. Well cooked, give excellent sauces, stew and ragout. Because it looks like a breast, it can be used in the same types of drugs.

Spread the oil in a thick-bottomed frying pan. Put the meat pieces to fry. It is advisable to prepare them in small portions. Because from a large number of   cold product temperature of hot fat will drop sharply. Mutton will be stewed, not cooked. And we need a ruddy crust.

Muscles - a very tasty cut and is intended for the preparation of broths and sauces, meat panels, and soups. Mokotu - cartilaginous part of the paw of the bull. Ribs are the upper part of the thoracic thorax, which has larger and wider bones. The rib is a cut with a wide variety of fragrances, textures and fragrances. This requires a longer cooking time to soften its fibers. Meat, cooked with bone, always has a special flavor. In the cut of the ribs of the minga, the skirt is the tip with meat.

Spicy roast pork

Y, consisting of thicker and longer muscle beams, is a very tasty cut that looks good on stew, chopped, cooked, ground beef, stuffed meat, minced meat, broths and soup. It can be prepared on a grill or on a grill and cut into thick strips. From the diaper, you can still retire Paku. The needle tip is a less noble incision, very good for making broths, stewed and fried.

Fry lamb or beef over high heat, periodically turning over. When the pieces are covered with the treasured golden crust, season and season with spices. Take off.

Spread the potty. Try to leave the maximum amount of oil in the pan. It will be needed for frying onions.

Kurim - The nature of cattle zebu, this is a significant part that is in the back of the bull. Rich in fat, it is used in barbecue, bakery products and meat dishes. Tail - the piece is suitable for slow cooking, such as stew or steaks. It can be prepared into pieces - dividing the vertebrae individually - or in one piece. When cooking with bone, the sauce becomes more accurate and saturated.

When the foam forms, remove it with skimming. 2 Peel the onions. Pin it with a carnation. L. large salt and 10 grains of pepper. Let boil for 3 hours, a semi-enclosed pan. 3 Peel the carrots and turnips. Cut and cut the stalks of celery into sections. Add these vegetables to the pan.

Peel potatoes. Slice slightly larger than meat.

You can also fry the potatoes until they are red. Or just put it on top of the meat layer. Potato layer, too, season with salt and dry spices.

Tips and advice for beef in pots

Continue cooking for 1 hour. 4 Peel the potatoes. Cook for 20 minutes in boiling salted water, add them to the pan at the end of cooking. 5 When cooking, turn off the heat, let stand for 10 minutes and degrease the broth. 6 Serve with large salt, pickles, shallots or sour cherries and various mustards. Good trick. Make the broth easily fat-free, cook the meat 3 hours a day earlier. After cooling, store in the refrigerator. The lubricant layer, rising to the surface and hardened, is very easy to remove.

Squeeze the garlic through the press.

Cut the onions into thin half rings.

Ingredients for chicken pot

On the same day, finish cooking for 1 hour with vegetables. The only condition for the success of a good chicken pot is the quality of the products. Cover with plenty of cold water, bring to a boil, salt, pepper and cook, periodically dropping for 45 minutes over medium heat. Wash, peel all the vegetables and tie the leeks with baking. Cut carrot, parsnip and turnip in half.

For chicken sauce: Melt the butter in a saucepan. Add flour mixed with a wooden spoon and soak a few broths. Add salt and pepper and add fresh cream. Mix the egg yolk with a spoonful of lemon juice, and then pour the heat in the sauce, whisking.

Preheat the fat in the frying pan. If it is not enough, refill the oil. Sprinkle onions and fry.

Cook 3-5 minutes, stirring, until soft.

Cover the chicken pieces with this sauce or serve in a pan with toasted rice. Ingredients for filling: 100 g raw ham, 1 egg, 1 finely chopped shallots, salt, freshly ground pepper. 150 g bread crumbs, 10 grams of milk, 2 tablespoons Cognac or Armagnac Heart and liver chicken 150 grams chicken liver   or foie gras 300 grams of crushed pork throat or sausage meat.

Dampen the bread crumbs with milk. Add cognac, sliced ​​ham and whole egg. Mix the heart, liver and poultry and mix together, adding ground pork. Place the stuffing inside the chicken and close, sewing the edges with a meat thread and a needle to curb. For cooking, act as the main recipe. Serve the chopped stuffing.

Spread the onion over the potatoes. It will give the fry a pleasant taste and a piquant flavor. Pour in water or broth (vegetable or meat) in each pot. Cover them with covers. Send the stew in the oven to stew until done. The cooking temperature is 180-200 degrees. Approximate time is 40 minutes.

The recipes presented on this site can be prepared in various sizes of a slow cooker with different amounts of ingredients. If you use a large slow cooker, follow the recipe with lots of ingredients. When preparing dishes, including beef or pork, in a large block, cook the meat in a frying pan before placing it in a slow cooker for best results and letting the meat cook evenly. You can double or triple the amount fried meat, chicken and turkey and increase the seasoning by half.

The meat in the prepared dish will be incredibly tender, the potatoes will become soft, but will retain its shape, and skillfully selected spices will disguise the specific smell of mutton (if you use it).

Roast in pots with pork and potatoes


Attention: Intense spices, such as garlic powder and chili powder, will intensify during boiling. When you cook soup or stew, you can double all the ingredients except liquids, seasonings and dried herbs. Increase the volume of the liquid by adding 25 - 65% more spices to balance the flavors. half or as necessary. The vapors will accumulate on the slow plate cover and will condense to maintain moisture and maintain the volume of the liquid. Do not double the thickeners, such as cornstarch, at the beginning of cooking.

If marble beef or a square of lamb ran out right in front of you, boldly buy pork. Fry from it turns out that it is necessary: ​​nourishing, juicy, fragrant. Cook, you will not regret!

Ingredients for 6 pots:

How to cook a roast in pots with juicy meat and potatoes in the oven (recipe with photo):

Vegetables wash and clean. Rinse again. To potatoes did not darken, fill it with cool water.

If necessary, you can always add a later version. When preparing baked goods, baked goods or cheesecakes, it is recommended to simply prepare original recipe   several times when it is necessary to serve a larger number of people.

What if the recipe mentions different capacities or quantities of ingredients?

Recipes on this site can be cooked on a varied slow cooker and include a variety of ingredients. If you use a slow cooker, use fewer ingredients. When using a slow cooker, use large quantities.

Prepare the meat. I had pork. In principle, the roast, cooked in this way, will be tasty with almost any popular type of meat: with beef, lamb or even a bird (chicken, turkey, duck). But do not use too greasy or sinewy part of the carcass, it does not benefit the dish. If you also prefer pork, I advise you to use a scapula, neck, cut or ham. Wash the meat. Cut excess - veins, fatty deposits, films. Dry with a damp paper napkin. Cut the meat into cubes or pieces of another shape.

What are the amounts of normal foods and cooking time for slow cookers?

Most recipes reach the boiling point after 7-8 hours at low temperature and 3-4 hours at high temperature. A good tender and juicy roast is a great way to celebrate family dinners. In addition, this not only takes a long time, but every time the furnace opens, heat dissipates, which leads to increased consumption of electricity or gas. If you like roasts, but you do not have enough time for it or even stay, my advice is to try to cook it under pressure.

The skillet for roasting meat should be well warmed up, and oil - is heated. Then at once there will be a crust which "will seal" all juice inside, and the roast will turn out more juicy and tasty. Sauté the meat slices on high heat.

Thus, all the juices and filling of the roast will remain inside, helping to make the roast especially tasty. Place the oil and oil in the pressure cooker and turn on the fire. When the butter melts, put the roast in a pan and make it brown, often rotating it to prevent it from sticking. The flame should be quite brisk. When a piece of meat is well golden on all sides, you can salt and pepper. Move the piece of meat temporarily to another pot and grate the onion and garlic in the same butter and oil as fried roast.

Also add a bunch of smells. If necessary, add some water to the onion so as not to attack. When it's nice golden, put the meat in the pressure cooker, add a glass of water and close the pot. Raise the flame or electric plate until it begins to tighten. This means that the water inside the pot began to boil and the pressure began to rise. In addition to making the same amount of meat in the traditional way, it will be twice as much, in this case you do not need to do anything except to let the pot finish cooking.

Do not bring the ingredient to the ready. Just brown it from all sides. It will take 3-4 minutes, no more.

Cut potatoes in advance or during roasting. The form of cutting is cubes or brusochki.

After the set time has elapsed, turn off the flame and wait until the steam goes out. Move the piece of meat to the chopping board, filter the culinary liquid of the colander and put it back in the pot. Turn the fire again with an open pot and add wine and flour, well mixed with the whip. When the sauce is thick, serve it on the chopped roast.

Let's imagine the topic of a message on how to cook in a pot, talking about one of the ideal cuts to prepare a dish, a nut, to get the second one really delicious. You can cook this meat dish   with other parts, which in any case should be skinny.

Remove the fried pork from the frying pan. Instead, put the potatoes.

Fry the potato cubes until they are rosy on high heat.

Veal is a food that is especially used during festivals, and because of its delicacy it is suitable for all occasions. The dish is more complex than other meats, although the preparation does not require great skills and abilities. As for the cage that you need to make to tie a piece of meat to a string, it may not be so right away, but you can overcome this inconvenience by asking the butcher to provide you.

Also known as "fried beef", fries are of Anglo-Saxon origin. Although it is simple, but especially universal recipe, which is suitable for each table, the method of cooking and cooking requires little attention, which is good to bear in mind.

At this time, chop the onions.

And carrots. I cut the ingredients with a cube. But carrots can be chopped or straws, or coarsely rubbed.

When the potatoes are fried, transfer it into a bowl. And instead, pour the sliced ​​vegetables.

Tip:   The list of ingredients for the recipe, if desired, is supplemented with other vegetables, mushrooms or spices. It will be tasty with mushrooms or oyster mushrooms, and the root of celery or parsley will make the roast more piquant.

Fry the sliced ​​to a ruddy crust.

Lay out the future roast pots. Each sprinkle with a little salt and spices. I put potatoes first.

I distribute the meat from above. It when extinguished in the oven will release the juice, which is partially absorbed into the potatoes. If the meat layer was the first, such a tasty effect would not work.

After the meat - carrots with onions.

Pour broth or drinking water into pots. Thanks to the liquid, the roast will not turn dry and will not burn. Cover the dish with lids, placing them on one side, as in the photo, to get out the hot air. Then the liquid will not boil violently. Send the roast in the oven, heated to 180-200 degrees. Cook the dish for 40-50 minutes.

Serve directly in pots or spread on plates.

Enjoy your meal!

Roast, above all, is attractive because the aromas and flavors of all the ingredients in the cooking process are combined in a pot without the participation of fat, and the dish turns out not only delicious, but also very useful. The fact is that the ingredients in the pot are stewed and baked, and not cooked and fried, which is why the dish is so useful for our body. Roast in pots is especially recommended for those who follow a diet, because the products in pots can be cooked at all without oil. Usually they cook roast in a pot in the oven, but other options are possible: brazier, oven, etc. But they are more laborious, exotic and there is no need to complicate your task. Classic Edition roasts involves the use of meat, potatoes, mushrooms, spices and potting. And depending on what ingredient prevails, these dishes are sometimes called in different ways: roast in a pot with potatoes, roast in a pot with meat, roast in a pot with mushrooms, etc. There are also possible names for these same types, but at the same time, differing in taste: roast in a pot with meat and potatoes, roast in a pot with meat and mushrooms, etc.

However, if you look closely, the name does not change the essence, the taste and aroma of the dish will necessarily be wonderful and will absorb all the shades listed products. Differences can be achieved by using different types of meat in this dish. For example, the most delicate taste, and therefore, probably, the most common in our kitchen are roast pork in a pot and roast in a pot with chicken. It is not surprising that such a dish is commonly referred to as "home-made roast in pots". The taste, aroma, beautiful "cozy" serving of the dish resemble home cooking, they are placed in a warm family or friendly feast. Prepare the roast in the pots with the meat in the oven - and you can not write anything to the table, all the guests will be full and satisfied. For the roast in the pots, select a recipe from our site, there are a lot of them. Illustrations of ready meals can also be useful. As it is very diverse in execution, the roast in the pot, the photo can help you with the choice of your version. Moreover, if you have not previously tried to cook a roast in a pot. The recipe with the photo is the correct beginning of the study of this dish. Try to start with more simple options: a roast recipe in a pot with a potato to do the easiest. Then, grasp the roast in a pot of meat, the recipe for this dish is a little more complicated and interesting. And in conclusion, you can learn the recipe for roast with mushrooms in pots, it is somewhat different in composition of the ingredients and the cooking process, but perhaps the most unrivaled flavor and flavor.

We have several tips from experienced cooks, how to cook the roast in the pots:

When stacking ingredients in a pot, do not forget that below those others should be those that are prepared longer;

Before filling in the pot, all the ingredients must be fried in a pan;

Fill the pot with products no more than two thirds of the volume, so we will not allow the flow of liquid;

If necessary, during the cooking process, replenish the pots with liquid, it must be necessarily hot;

To ensure that the dish was not too dry, it is necessary to cover the pot with a lid, foil or specially prepared for this fresh test;

New clay pots must be poured before laying out the products hot water   for 10 minutes to eliminate foreign odors;

If your pots are not covered with glaze, remember: before using the pot, you must immerse it in cold water, so that moisture absorbed into the walls of the pot through the pores.