The culinary experts did not manage to determine unequivocally, to include the roast to the first or second courses, but absolutely everyone will agree that it can be definitely attributed to the tasty dishes. There are many options for cooking roast – from classic to exotic, the most delicious of them are presented in the next selection of recipes.

Classic recipe
how приготовить жаркое в горшочках в духовке
Ingredients amount
meat tenderloin 700 g
potato tuber 600 g
onions 200 g
carrots 120g
black pepper 12 peas
laurel 4 leaves
garlic 12 g
vegetable oil 40 ml
salt and pepper taste
Time for preparing: 120 minutes Calories per 100 grams: 174 Kcal
For any dish, and roast is not an exception, there are classic cooking recipes with which you should begin your acquaintance with a particular meal. They are characterized by ease of preparation and availability of ingredients. Already having mastered the classic version, you can begin to more complex and sophisticated recipes.

Step-by-step guide on cooking roasts in an oven:

  1. Wash the meat, dry it with a paper towel, cut into medium pieces. Approximately the same size, cut the peeled and washed potatoes into slices; potatoes нарезать
  2. We clean the carrots and onions, wash them and cut them: the first with straws, and the second with half rings; slice морковь
  3. A few minutes on high heat with vegetable oil, fry the meat so that a crust appears and all the fibers are sealed, which will help the meat in the process of further preparation to remain juicy; fry мясо
  4. In the pots lay out the meat, potatoes, carrots and onions, garlic and spices. Add water to a third or half pot, cover with lids and send to the oven; lay down в горшочки
  5. Cooking time in the oven will be about 1 hour, after which we are not in a hurry to take out the roast, but we better give it some time to stand in the oven off.

Homemade Pork Roast

Roast pork is homemade from a small amount of simple ingredients, but due to the fact that it is cooked in pots, the dish turns out very tasty and juicy. Such a treat is an example of how you can cook potatoes and meat so as to surprise homemade.

In the cooking process will be used such products:

  • 500 g pork (neck or back);
  • 400 g medium potatoes;
  • 150 g onion;
  • 150 g carrots;
  • 150 g sour cream;
  • 150 g of mayonnaise;
  • 125 ml of broth;
  • 50 ml of sunflower oil;
  • 30 grams of garlic;
  • 30 ml of lemon juice;
  • salt and spices to taste.

Have to work 2 hours in the kitchen to cook this dish.

In order to get enough of it, one serving of roast is enough, since it is very high in calories – 258.1 kcal / 100 g.

Sequencing:

  1. Pork wash, dry, cut into slices and marinate in lemon juice with salt and spices. Marinating time 30-35 minutes;
  2. Prepare the sauce-pouring, mixing sour cream, mayonnaise, meat broth and chopped garlic;
  3. Prepare the vegetables: clean, wash, cut into small pieces and fry for 4 minutes in vegetable oil;
  4. We distribute the meat and vegetables in pots in layers, pour the sauce over all and send to the oven for an hour and a half to cook at 180 degrees.

Cooking a dish with meat, mushrooms and prunes

roast с черносливом

Dried fruits have always been well combined with meat, giving the finished dish an interesting sweetish taste. Therefore, it is not surprising that there are cooking options for roasts, where, along with the main ingredients, there is a small addition in the form of several prunes, which radically change the taste of the whole dish..

The proportions of ingredients that are used in the preparation of roasts with prunes, meat and mushrooms:

  • 300 g pork pulp;
  • 300 grams of potatoes;
  • 150 g of champignons (or any other mushrooms);
  • 500 ml of purified drinking water;
  • 120 g onions;
  • 120 g carrots;
  • 80 g of prunes;
  • 120 g paprika;
  • 50 g butter;
  • 100 ml of sunflower oil;
  • 120 g sour cream with 15% fat;
  • 16 grams of garlic;
  • salt, pepper mixture and bay leaf to taste.

The process of cooking this dish will take 1.5-2 hours.

Calorie fry, which will turn out at the output, will be 141.0 kcal / 100 g.

How to cook roast with meat, mushrooms and prunes in pots in the oven:

  1. First, we carry out preliminary preparation of products that are part. It includes standard processes: wash, clean, and shred vegetables; wash my meat, remove films and veins, cut them into pieces, wash them with prunes (if dry, soak for a while) and cut into cubes;
  2. In sunflower oil we fry the potatoes, not bringing it to readiness;
  3. In a separate pan, fry the meat, then add to it and fry the onions, carrots, mushrooms and bell pepper, fry all together;
  4. Potatoes are laid out in pots, we put slices of prunes on it, fry meat, vegetables and mushrooms on top. Put 1 teaspoon of butter in each pot on top, pour sour cream diluted with water on top (100-120 ml per pot);
  5. Cover all containers with lids and send for 25-30 minutes in the oven to bake at 200 degrees. 1 minute before the end of cooking in a pot put a few pieces of garlic for flavor.

Roast chicken with vegetables and cheese in a pot

roast с курицей

Hot meat dishes from the oven in a delicate creamy sauce and fragrant with a cheesey crust stimulate one’s appetite with one of its kind, and serving in portions allows not only to effectively present the food, but also, if necessary, to warm it up personally for the late-to-eat eater.

For roast chicken with cheese and vegetables should take the following ingredients:

  • 500 grams of boneless chicken meat, but not fillets;
  • 300 grams of potatoes;
  • 200 g medium sized mushrooms;
  • 200 g canned beans;
  • 150 g onions;
  • 100 g of Bulgarian sweet pepper;
  • 120 g carrots;
  • 400 ml cream 10% fat;
  • 150 ml of cream 15% fat;
  • 150 g of durum cheese;
  • 60 ml of sunflower oil;
  • salt and spices to taste.

Preparatory stages and time spent in the oven will be about 1.5 hours.

Calorie roast per 100 g will be 132, 4 kcal.

Algorithm of preparation:

  1. Prepare the vegetables: wash well, remove the rind if necessary, and then chop into large pieces. Literally on a tablespoon of vegetable oil alternately adding each product we fry onions, carrots, mushrooms and Bulgarian pepper;
  2. We shift the vegetables from the pan to another pot, and in it fry until golden brown the pieces of chicken meat, if necessary, add a little oil;
  3. For the sauce, mix cream and sour cream, salt and pepper to taste;
  4. We put layers into pots in layers: meat, potatoes, fried vegetables and champignons, canned beans, pour all the sauce and sprinkle with grated hard cheese on top;
  5. The pots covered with covers are sent to the oven with a temperature regime of 180-200 degrees for 50-60 minutes. Serving hot.

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Holiday dinner

A roast with a lid of dough can help the hostess out when the lid that came with the pot was suddenly lost or broken. Another plus of such a treat is the ability to simultaneously get delicious, hot and fragrant bread for him..

Lids can be made from any dough: fresh, puff or yeast, as in the proposed version of the recipe.

For roasts and dough lids, you will need:

  • 500 g beef tenderloin;
  • 300 grams of potatoes;
  • 250 g of mushrooms;
  • 100 g onions;
  • 120 g carrots;
  • 100 g sweet bell pepper;
  • 50 g of tomato paste;
  • 60 ml of vegetable oil;
  • 8 g dry yeast;
  • 300 ml of milk;
  • 5 grams of sugar;
  • 1 chicken egg;
  • 800 ml of drinking water;
  • 600 g of flour;
  • salt and pepper to taste.

The time spent on cooking will be equal to 90-120 minutes.

The caloric value of the food from the pot will be 129.9 kcal / 100 g.

The procedure for cooking roast beef with a lid of dough in pots in the oven:

  1. Since yeast dough is used for the lids, the whole cooking process begins with mixing it. For him, mix the milk with an equal amount of water, add and stir the sugar and yeast. After 15 minutes, when the yeast is awake, add a chicken egg whipped with a pinch of salt and flour. Knead elastic dough, which is left to warm for 40 minutes;
  2. While the dough is resting, fry the prepared meat with sunflower oil until golden brown, then add the chopped mushrooms and fry for a while. After a few minutes, pour in 500 ml of water and add tomato paste, mix everything well and simmer, covered with a lid, for a quarter of an hour;
  3. This time is enough to prepare the remaining vegetables. Onions, potatoes, peppers and carrots clean, wash and cut into small pieces;
  4. Spread pre-roasted beef and mushrooms in pots, spread the chopped vegetables on top of them. Add a little broth from the pan to each pot;
  5. Ready for further use of the dough, roll into a cake of 0.5-1 cm, from which we cut circles 2-4 cm larger than the diameter of the neck of the pot. Cover the top of the neck of each pot with dough circles and pinch the edges very well;
  6. Put the pots on a baking sheet and send in the oven, the temperature of which is set at 180 degrees, for 45 minutes.

Tips from experienced chefs

Roast in the pots in the oven, although it seems at first glance not a difficult dish, but experienced chefs have their own secrets regarding its preparation:

  1. Regardless of the recipe chosen, all the vegetables should be cut into large pieces, so that after the time spent in the oven they are not turned into porridge, and remain beautiful pieces;
  2. If the lids of the pots are missing (lost, broken, etc.) they can be replaced, if not with a dough, then with an appropriate size piece of food foil;
  3. No need to rush to serve the dish, after the end of the cooking time it is better to give a little time to stand the pots in the oven off.

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