Often they cook roast in a cauldron, but it is much more convenient when a dish is cooked in pots. Meat is used by anyone. Of course, depending on the choice of food, the recipe of the dish depends.
Roast at home in a pot with chicken
Poultry is digested most easily, so do not overload the dish and cook a very light fry with an interesting taste.
Ingredients:
- onions - 2 pcs. (not large);
- chicken legs - 1 kg;
- pumpkin (better muscat) - 200 g;
- carrots - 2 pieces;
- Freshly ground pepper (mixture) - little by little in each pot;
- prunes without pips - 150-170 g;
- sweet pepper - 4-5 pieces;
- vegetable refined oil - 30 g;
- salt - 2-3 pinch;
- bay leaf - 1 pc. in the pot.
Preparation
We rinse the pots and let them dry. Prunes are doused with boiling water, cut into halves, chop the onions finely. In the heated oil, lightly fry the legs (until they lightly blanch), then put them in the pots, and in the butter we pass the onion. We add onions, carrots (it should be cleaned and chopped in circles or large cubes), pepper - we remove seeds and cut straws. There we put prunes and pumpkin (we will peel off its tough skin and cut it with small cubes). We put a laurel leaf, pour a couple of spoonfuls of broth and put the pots in a warm oven. We cook for about 40 minutes. Half the time we cook under the lid, then leave the pots open. Serving with fresh herbs, garlic, vegetable salad.
Roast in homemade pork pots
Ingredients:
- meat broth - 1 l;
- potatoes - 6-8 pieces;
- garlic - 1/3 of a large head;
- onions - 2 pcs. (not large);
- fatty pork - 50-70 g;
- parsley - 1 small bunch;
- carrots - 1 piece;
- pork - 450-550 g;
- salt - 2-3 pinch;
- pepper freshly ground black - to taste.
Preparation
Finely chink the peeled bulbs and pass on fat, melted from small pieces of bacon. When the onion lightens, add the grated carrots and stew for about 2 minutes. We cut the pork (tenderloin or goulash) with pieces convenient for eating, mine, dried. Potatoes are cleaned and cut into food slices. In the pots, lay out the passerel, meat and potatoes, top up the broth, and put the lids on, put in the oven for about 45-55 minutes. Shortly before the end of the process, we put garlic and shredded greens, salt, pepper through the press. Roast at home in pots with beef is prepared exactly the same, only cooking requires more (about 40 minutes) time. Instead of lard, you can use a good, odorless vegetable oil.
We'll tell you how to cook a roast in a home-style pot with mushrooms. To make the roast delicious, you can use and forest mushrooms, and grown houses, such as champignons.
Roast with mushrooms
Ingredients:
- onion - 1 piece;
- cheese Russian - 120 g;
- thick sour cream - 2 cups;
- champignons - 0,8 kg;
- medium-sized potatoes - 8-10 pcs .;
- refined oil, odorless, sunflower - 30 ml;
- salt - a pinch;
- pepper peas black and fragrant - for 5-6 pcs. per serving;
- greenery - 8-10 branches.
Preparation
Shinkle finely onion, wash and cut into mushroom plates. In oil, simmer onions and mushrooms, stirring until the liquid has decreased in volume to about 1/3 of the initial amount. We clean potatoes and slices. We put potatoes in pots, on top of it - mushrooms, we add pepper, salt and sour cream. Cook under the lids in the oven for about half an hour, then add the greens, grated cheese and, without covering, bake for another 10 minutes.