Roast in pots of meat and potatoes - is this the first or second? Recipes homemade roast with meat and potatoes for a hearty lunch

Roast in pots of meat and potatoes - is this the first or second? Recipes homemade roast with meat and potatoes for a hearty lunch

Pot Roast is a dish that is only used freshly and hot.

It is not warmed up and not used the next day.

And if you cook tasty, then there will be nothing to leave!

Roast options a huge amount!

But most often the dish is prepared from meat with potatoes.

Roast in pots of meat and potatoes - general principles of cooking

For cooking roasts in pots any meat is used, it is possible poultry. Pork, beef, lamb just cut and cooked. Rabbit preferably before cooking soak, like game. Any meat can be marinated or fried, the taste of the dish will only benefit from this. For greater softness and tenderness, the pieces can be pre-repulsed.

Potatoes are peeled, cut into cubes, slices or cubes. It can also be fried in a pan, but more often lay in raw.

What else is added to the dish:

• different vegetables;

• mushrooms;

• spices;

• dairy products, including cheese.

Sometimes, together with the meat, they lay bacon, sausages, and make an assorted roast, resembling a hodgepodge. Pots can be poured with sauces or stew products in their juice. For filling, you can use cream, sour cream, broths, vegetable juices. The more liquid, the more the dish will look like soup.

Recipe 1: Roast in pots with meat and home-made potatoes

Hearty winter dish. For roast in pots of meat and potatoes use pork, lamb or beef.


• 700 grams of meat;

• 2 bulbs;

• 1 carrot;

• 800 grams of potatoes;

• 2 cloves of garlic;

• 2 bay leaves;

• some oil;

• spices.


1. Cut the meat into cubes, fry until lightly crusted in well heated oil.

2. Shred carrots, arbitrarily cut the onions. 3. We clean the potatoes, cut into cubes.

4. At the bottom of the pots impose meat, then a carrot with onions, potatoes on top.

5. Add peppercorns, salt, put a piece of bay leaf on top. You don’t need to lay a lot; you shouldn’t sink in a dish either, so that the roast does not taste bitter.

6. Pour half the water, cover.

7. We put in the oven for an hour, the temperature is 180-190. Then turn off, add some chopped garlic on top of each pot, cover and leave in the hot oven for another half hour.

Recipe 2: Creamy roast in pots of meat and potatoes

Variant of very tender roast with potatoes and meat, which is poured with cream. You can use fat milk 5-6%.


• 400 grams of meat;

• 400 grams of potatoes;

• 250 grams of cream;

• 40 grams of butter (butter);

• 1-2 onions;

• spices.


1. Put a piece of butter in the pan, melt, add the onion and fry until the pieces are transparent.

2. Cut the peeled potatoes and meat, mix and decompose in pots.

3. We combine cream with fried onions, salt and pepper.

4. Fill the roast with creamy sauce and cook 70-80 minutes at 170 degrees. At the end, under the lid, you can add chopped dill, bay leaf, a piece of cheese.

Recipe 3: Roast in pots with meat, potatoes and mushrooms

Very fragrant and rich dish, which uses the usual mushrooms. But you can take dried or fresh forest mushrooms.


• 500 grams of meat;

• 8 potatoes;

• 300 grams of champignons;

• 40 grams of mayonnaise;

• 50 grams of cheese;

• 2 onions;

• salt, pepper, a little oil.


1. Cut the onion into quarters of rings. Put in a frying pan, pour 2 spoons of butter and fry.

2. Shred slices of champignons, pre-washed. We shift to the onions, fry together for 3 minutes.

3. Cut the meat and potatoes into cubes. Instead of meat, you can use chicken, turkey. 4. Put the meat on the bottom of the pots, then the potatoes and on top mushrooms with onions. Salt a little products.

5. Put half a spoon of mayonnaise in each pot, pour 100 grams of water. You can take the mushroom broth or dilute the cube.

6. Three cheese and sprinkle the pots on top, cover.

7. We put baked for 40-50 minutes. Then turn off the oven and leave the pots in it for the same amount of time as they were preparing. That is, 40-50 minutes.

8. Before serving, put a sprig of parsley under the lid, you can dill.

Recipe 4: Roast in pots with meat and potatoes in tomato sauce

To cook this roast in pots of meat and potatoes, you need fresh tomatoes. But if they are not, then replace the tomato paste, ketchup, any red sauce.


• 500 grams of beef;

• 5 potatoes;

• 1 bulb onion;

• 3 tomatoes;

• oil, spices;

• garlic, some greens.


1. Cut the peeled onion into cubes, fry for two minutes.

2. Add chopped garlic. The number of teeth to your taste. If you do not like garlic, then you can not put it at all. Fry together for another minute.

3. Wipe the tomatoes, remove the skin and spread the mass in the pan. If tomato paste is used, then add 3- 5 70-80 grams of water or broth for 3 tablespoons. Stew sauce for 5 minutes.

4. While vegetables are being cooked, dice the meat, peel the potatoes. We cut it, as well as beef.

5. Take another pan, lightly fry the beef, remove the pieces and fry the potatoes. If there is a large frying pan, then you can fry it all together at once, but make a big fire so that the products do not let the juice.

6. Spread the meat and potatoes in pots, add water so that it takes up one-third of the capacity. We salt, we pepper. Top tomato sauce and ready!

7. It remains to bake the roast for 1.5 hours in the oven and you can call to the table!

Recipe 5: Smoked Roast in Pot with Meat and Potato

The option is very fragrant dishes. For smoked roast in pots of meat and potatoes, ribs are perfect. But you can take other parts, the type of meat also does not matter.


• 500 grams of smoked meats;

• 500 grams of potatoes;

• onions, carrots;

• butter;

• salt pepper;

• sour cream (you can take the cream);

• broth or water.


1. Cut the potatoes into large slices and fry in a pan until golden brown, you do not need to cover the dishes.

2. Take out the potatoes, put on the same pan, chopped onions and carrots, fry for three minutes.

3. Smoked meats cut into pieces so that they fit in the pots.

4. Put all the ingredients, add salt, pepper.

5. Pour up to half the water or broth. Put a spoonful of sour cream on top.

6. Bake 50 minutes. We do not take out the pots right away, leave for another half an hour in the hot oven.

Recipe 6: Roast in pots with meat and potatoes in a merchant's style

Variant of saturated roasts in pots with meat and potatoes in sour cream sauce. A special touch to the dish is the addition of mustard.


• 600 grams of beef;

• 3 bulbs;

• 500 grams of potatoes;

• 1 spoon of mustard;

• 2 glasses of sour cream;

• 1.5 tablespoons of flour;

• spices.


1. Wash the beef, remove the film, cut into cubes, like goulash. Sprinkle with spices, put the mustard, stir and leave to marinate for 2 hours.

2. Put the flour on a dry frying pan, fry for a few seconds until you get a cream shade. Tale add sour cream. Stir the sauce, warm up and turn off the fire.

3. Cut the peeled onions into rings, potatoes into cubes. Optionally, onions can be fried.

4. Fill the pots. To do this in a large bowl, mix the meat with vegetables, add sour cream sauce. If necessary, put more salt, pepper. We spread on the prepared containers on the shoulders.

5. Cover and bake until done. If you want to add greens, it is better to put it under the lid 10 minutes before the end, you do not need to mix.

Recipe 7: Roast in pots with meat, potatoes and white wine

Wine roast is a delicious dish that will simply conquer its aroma. For cooking it is better to use pork, with beef it turns out not so juicy. This dish is best not to hammer spices, so as not to lose the subtle aroma of wine. The number of products in 4 portion pot.


• 700 grams of pork;

• 200 grams of white wine;

• 700 grams of potatoes;

• 4 tomatoes;

• 4 cloves of garlic;

• 200 grams of broth or just water;

• butter, salt, a little pepper.


1. We cut the pork layers, slightly repel, then cut into cubes. Fill with wine, add salt with pepper and set aside for now.

2. Cut the peeled potatoes and tomatoes into large slices. Fold in different plates. Garlic finely chopped.

3. Take the pots and in each put a piece of butter. Then equally divided pork. Evenly pour wine and meat juices in containers.

4. Putting potatoes, then slices of tomatoes. Add garlic and salted broth.

5. Cover and bake for an hour. Then you need to remove the lid and hold the pots open for another 15 minutes.

Recipe 8: Roast in pots with meat, potatoes and pumpkin

Very bright version of the dish with the addition of pumpkin. In fact, the recipe is basic and you can also add other vegetables to the pots: eggplants, zucchini, pepper. But the pumpkin is convenient because it is remarkably stored all winter and at any time a bright dish will lift your spirits.


• 400 grams of meat;

• 300 grams of potatoes;

• 300 grams of pumpkin;

• 1 onion;

• 30 grams of oil;

• carrot;

• 100 grams of sour cream;

• spices.


1. Cut the onion with strawberry carrot, fry in a pan with the addition of any oil or fat.

2. Cut the potatoes and peeled pumpkin into cubes, you can immediately mix together, salt and pepper.

3. Meat, too, cut into cubes. If you have time, you can marinate it in advance in spices, this will not only speed up the preparation, but also improve the taste of the dish. 4. Put the pumpkin into the pots with the potatoes, then the roasted vegetables, at the end put the pieces of meat.

5. Sour cream mixed with 200 grams of water or broth, pour into pots. Liquid should be no more than 2/3 of the height of the tank.

6. Bake the dish for 50 minutes. Then you can remove the lid and lightly fry the top pieces of meat.

Roast in pots of meat and potatoes - tips and tricks

• Any roast looks more appetizing with a cheese crust. 15 minutes before the end of cooking, simply open the lid and add a little grated or chopped product. You can not return the lid back and fry the cheese.

• Previously, pots were made and sold without covers. To preserve the taste of the housewife used the dough for closing the pot. So why not do it now? And, besides the roast, you get a delicious homemade bread, soaked in the aromas of meat, spices and potatoes.

• Not everyone likes the smell of boiled garlic. Therefore, you can not put it right away, but add a little bit under the lid in the already cooked, but still hot dish.

• Roast is served in the pot in which it was cooked, that is, in pots. It is not customary to shift it in plates, garnish with fresh vegetables. Any supplements are served in a separate container, like sauces.

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