Roast in pots with meat and potatoes in the oven recipe with photos with mushrooms. Delicious Pot Roast - Cooking a Delicious Dish

• veal - 500 g,
• Krakow sausage - 100 g,
• onion - 2 pcs.,
• carrots - 1 pc.,
• champignons - 100 g,
• vegetable oil for frying - to taste,
• hard cheese - 150 g,
• water or broth - 1.5 cups,
• salt, pepper, spices to taste,
• potatoes - 8 pcs.

Cooking process:

First we need to prepare all the products. To do this, cut the veal meat into small cubes. First you need to remove the veins and hard films. Cut onions and carrots arbitrarily, but you should consider if your pieces of vegetables will different shapes and size, then they will cook for a different amount of time. To avoid this, cut the vegetables into equal pieces and not very large.

Heat the skillet very hot. Pour some vegetable oil into the pan. Lay out the pieces of meat so that they do not touch each other. At first, do not mix the meat in the pan. Let him grab. A crust should appear on the meat. What happens if you mix it? The meat will release juice immediately. In the meat juice, the meat will be stewed, not fried. Having lost moisture, the meat will shrink, and then the meat juice will begin to burn in the pan. good food will not work. If you notice, I did not salt the meat before frying and did not put spices. Purchased spices often have salt in their composition. Salt drives the meat juice out of the meat, depriving it of tenderness and juiciness. Therefore, we do not salt or pepper anything yet.

Remove the browned meat from the pan. Pour a little vegetable oil into the pan and fry the onion in it. When the onion is reddened, add the chopped carrots. Stir so the vegetables don't burn. When the vegetables are soft, add the Krakow sausage cut into strips. There is a lot of fat in the sausage. Fat will begin to melt, and this is what we need.

Now add the mushrooms, stir and simmer everything together. I use frozen mushrooms.

My pot is smooth both inside and out. I didn't oil it. There are pots with rough inner walls. Since the structure of such pots is porous, it is better to grease them with oil so that vegetables and meat do not stick to the walls. At the bottom of the pot, lay out the potatoes, cut into small cubes. If the potato pieces are too large, they will not have time to cook in 1.5 hours. Potato slices are also better cut equally. This will speed up the cooking process and the potato pieces will all cook at the same time.

Put the fried meat on top of the potatoes. Salt lightly. You can pepper and add different spices. We haven't salted meat or potatoes yet.

On top of the meat lay the vegetable roast with Krakow sausage.

Fill the pot to the top with potatoes. Pepper and salt to taste. Pour 0.5 cups of water or broth into each pot. I do not insist on the use of broth, since there is quite a lot of meat in each pot, there is sausage and they will add flavor to the dish. The use of the broth is optional. You can just take boiled water. Boiled water must be taken, as it is believed that meat does not tolerate raw water. From this it becomes hard and less tasty, tender. Let's not take risks. The water doesn't have to be hot.

Grate hard cheese on a coarse grater and put on top, on top of the potatoes. Cover pots with contents with lids or make foil lids. Preheat oven to 200 degrees. Bake the pot roast in the oven for about 1.5 hours. Time must not be trusted. You should check the readiness of all components yourself by trying what is called "on the tooth".

Serve homemade roast with potatoes, meat and mushrooms. We cooked the meal in batches. You can cook roast in a single cauldron or duck. From this amount of products, I got 2 such pots.

Rather, I want to taste it, as the aroma has long been beckoning us. As for the dish itself, some people pour mayonnaise over a layer of cheese and bake a roast with mayonnaise. I highly do not recommend doing this. Firstly, I don’t think that in ancient times mayonnaise was used to make roasts. Secondly, mayonnaise sauce is the final cold sauce and should not be used for further heat treatment for several reasons. If you really want to add something like mayonnaise to the pot, I recommend using sour cream diluted with water or milk cream 10-15% fat.

Roast in the oven: recipe with photo from Varvara Sergeevna.

Baking pots are usually the thing that keeps me from reaching the bag of rice cereal behind them or the ice cream maker stirrer. There is always nowhere to attach this clay “army”, because it takes up so much space. The lids from them are constantly disappearing somewhere, so sometimes it seems to me that this is not a constant value :-) But when I cook roast meat and potatoes, it is difficult to find a replacement for the pots, almost impossible. The dish in them turns out to be cozy and homely, it will never burn and will not remain raw. It will upset you only twice: when an appetizing aroma floats through the kitchen, and it will be possible to taste the roast only after half an hour, and when you have to wash the pots with a narrow neck. Although this is such a trifle, in fact! Let's already cook pot roast with your favorite meat and potatoes in the oven. A recipe with a photo (and not one, but two) is at your disposal.

Hearty roast beef or lamb with potatoes

Lamb, beef or chicken? Don't torture yourself with a choice! This roast will be delicious with any meat product!

Necessary products for 2 clay pots:

Cooking method:

I had lamb. In this case, it is important to choose the meat of a young lamb. In adults, fat has a specific smell and taste that not everyone likes. It is also better to take beef "young", with it the roast will turn out to be more tender and tasty. Cut the prepared, washed and dried meat into cubes. Do not cut too finely so that the pieces retain their juiciness.
Heat oil in a thick-bottomed frying pan. Put the meat pieces to fry. It is advisable to cook them in small portions. Because from a large number cold product, the temperature of the hot fat will drop sharply. The lamb will be stewed, not fried. And we need a ruddy crust.
Fry lamb or beef over high heat, turning occasionally. When the pieces are covered with a treasured golden crust, salt them and sprinkle with spices. Remove.
Divide into pots. Try to leave maximum amount oil in a frying pan. You will need it to fry the onions.
Peel potatoes. Cut into slices slightly larger than the meat.
You can also fry the potatoes until golden brown. Or just put on top of the meat layer. Season the potato layer with salt and dry spices.
Squeeze the garlic through a press.
Cut the onion into thin half rings.
Heat up the remaining fat in the pan. If it is low, add oil. Sprinkle onions to fry.
Cook 3-5 minutes, stirring, until soft.
Spread the onion over the potatoes. It will give the roast a pleasant aftertaste and piquant aroma. Pour water or broth (vegetable or meat) into each pot. Cover with lids. Place the roast in the oven to simmer until done. Cooking temperature - 180-200 degrees. Approximate time - 40 minutes.
The meat in the finished dish will be incredibly tender, the potatoes will become soft, but retain their shape, and skillfully selected spices will mask the specific smell of lamb (if you use it).

Pot roast with pork and potatoes

If marbled beef or rack of lamb ran out right in front of you, feel free to buy pork. Roast from it turns out what you need: hearty, juicy, fragrant. Get ready, you won't regret it!

Ingredients for 6 pots:

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

Wash and clean vegetables. Rinse again. So that the potatoes do not darken, fill them with cool water.
Prepare the meat. I had pork. In principle, a roast prepared in this way will turn out delicious with almost any popular type of meat: beef, lamb or even poultry (chicken, turkey, duck). But you should not use too fatty or sinewy part of the carcass, this will not benefit the dish. If you also prefer pork, I advise you to use the shoulder, neck, tenderloin or ham. Wash the meat. Cut off excess - veins, body fat, films. Pat dry with a thick paper towel. Cut the meat into cubes or other shapes.
The frying pan for frying meat should be well heated, and the oil should be hot. Then a crust will immediately appear, which will “seal” all the juice inside, and the roast will turn out to be more juicy and tasty. Fry the meat slices on high heat.
It is not necessary to bring the ingredient to readiness. Just brown it on all sides. It will take 3-4 minutes, no more.
Cut the potatoes in advance or while frying the meat. The form of cutting - cubes or sticks.
Remove the fried pork from the pan. Put potatoes in its place.
Fry the potato cubes until golden brown over high heat.
At this time, chop the onion.
And carrots. I cut the ingredients into cubes. But carrots can be chopped either into strips or grated coarsely.
When the potatoes are fried, transfer them to a bowl. Instead, add chopped vegetables. Advice: The list of ingredients for the recipe is optionally supplemented with other vegetables, mushrooms or spices. It will be delicious with champignons or oyster mushrooms, and celery or parsley root will make the roast more piquant.
Fry the slicing until golden brown.
Arrange the future roast in pots. Sprinkle each with a little salt and spices. I put potatoes in first.
I spread the meat on top. When stewing in the oven, it will release juice, which is partially absorbed into the potatoes. If the meat layer was the first, such a tasty effect would not have happened.
After meat - carrots with onions.
Pour broth or drinking water into the pots. Thanks to the liquid, the roast will not turn out dry and will not burn. Cover the dish with lids, putting them on one side, as in the photo, so that it comes out hot air. Then the liquid will not boil violently. Send the roast to the oven, heated to 180-200 degrees. Cook the dish for 40-50 minutes.
Serve directly in pots or arrange on plates.

Enjoy your meal!

Roast in pots with meat and potatoes will help out when you don’t know what to cook on festive table. You can try to make a delicious and nutritious meat dish with vegetables. It will be the main dish on any table, even on holidays, even on weekdays. Roast baked in pots in the oven is especially delicious.

And, if anyone has a Russian oven, then it will turn out much tastier and more aromatic. But, if it is not there, do not despair, because in the oven you can also cook excellent meat with potatoes.

Features of cooking meat roast with potatoes in pots

Before you start baking meat, you need to fry it in a pan. The second step is to put the meat and vegetables in a pot, and finally you just need to bake. The roast recipe is quite simple and quick to prepare. Absolutely any meat is used, let it be pork, chicken, rabbit meat, lamb or something else. You need to cut it into small pieces so that it is properly fried.

As a rule, various spices and seasonings are added to the roast, for example, mint, cumin, basil, marjoram, sage, rosemary. It all depends on your own preferences. You can even experiment with the sauce, for example, it can be mushroom, with mustard, horseradish, sour cream, tomato, and lemon is often made, especially for white meat.

You can also use a wide variety of vegetables. Often they even put fruit in the roast. The most common additives for roasts are mushrooms, potatoes, tomatoes, carrots, peppers, zucchini, dried apricots, pears, apples.

It remains to prepare the main ingredients and start cooking delicious meat roast.

Roast in pots with meat, mushrooms and potatoes

For six small pots (0.7 l each) you will need:

• 800 g of meat (at your discretion);
• 12 pcs. medium sized potatoes;
• 700 g mushrooms (champignons or other forest mushrooms);
• 2-3 pcs. Luke;
• 3 pcs. carrots:
• 6 cloves of garlic;
• 300 g of hard cheese;
• Water (or broth) - 500 g;
• Butter;
• Sunflower oil;
• Mayonnaise;
• Spices, herbs (at your discretion).

Step-by-step recipe with a photo of roast in pots with meat and potatoes in the oven:

Cooking vegetables for meat roast
First of all, it is necessary to wash all the products, especially store-bought ones. Next, take the meat and also wash it thoroughly, dry it a little and cut into small cubes. Peel potatoes and onions and cut into strips.

Grate carrots on a coarse grater. Wash the mushrooms, dry a little and cut as you like. Garlic must be turned into gruel, that is, it can be passed through the garlic. Finely chop the greens, but you do not need to tear it, because of this the juice is lost, and with them the beneficial properties.

Preparing Meat for Roast Pots
Put the pan on the stove and heat it up, add oil and put the pieces of meat. Fry until a crust appears. After frying, remove the meat from the pan and let it rest for a while. Put mushrooms and potatoes in the same pan and fry well too. Also fry carrots and onions.

Cooking delicious roast in pots with meat and mushrooms
The next important thing is laying out the prepared products in pots. First comes the meat, sprinkle with pepper and a little salt on top. The next layer is fried carrots and onions, and sprinkle garlic on top of them. This is followed by mushrooms and potatoes, add spices to them. Now add a little butter, about a teaspoon and add stock or water.

It remains to grate the cheese to get a delicious cheese crust. Sprinkle them with all the contents and season with mayonnaise. Do the same with the rest of the pots.

The oven should be preheated and the roast baked at 200 degrees. It will take about half an hour to prepare. After the roast in the pots with meat and potatoes is cooked, remove it from the oven and leave to stand for 15 minutes.

It remains only to decorate the cooked dish with herbs. Wonderful and satisfying meat with vegetables in the oven is ready! As you can see, the recipe for roast meat in pots with potatoes and mushrooms in the oven is quite simple. Make it for a family dinner, you won't regret it!

Video - recipe: homemade pork roast in pots with potatoes and tomatoes

A few tips on how to cook delicious and healthy meat roast

1. It is best to eat cooked meat pot roasts immediately, as they will lose their flavor when cold or reheated. The next day, it is not recommended to eat this dish due to loss useful properties.
2. It is worth noting that any dish becomes doubly tastier if there is baked cheese on top. Delicious and crispy cheese crust will delight anyone. Therefore, 15 minutes before readiness, open the lid of the pot and put grated cheese there. It is not necessary to close the lid.
3. Once upon a time, pots were made without lids, but it was necessary to close something to make the dish appetizing. Therefore, the housewives covered the pot with dough and it turned out not only a delicious roast with meat and potatoes, but also homemade fragrant bread. Plus, the bread will be saturated with various spices, mushrooms and potatoes, which is much tastier. And now you can try it!
4. Many people dislike the smell of onions, especially fried ones. You can put it in the last layer when the dish is already cooked (under the lid). Then the onion will become softer, and there will be less smell. But you can do without onions, who does not like him at all.
5. As a rule, meat roast with potatoes and mushrooms is not laid out on plates, but eaten directly from there. This is done in order to preserve the taste of fresh vegetables. In addition, various sauces are used to enhance the taste.

Nowadays, dishes cooked in pots have become very popular. Firstly, it takes less time, and secondly, the cooked dish stays hot longer.

Homemade pot roast: 2 pork and chicken recipes

And most importantly, no matter what dish you cook, in pots it will turn out to be unusually tasty! You just need to prepare the ingredients, put them in pots and put them in the oven. Everything, the dish is ready! It looks very nice, right from the heat of the heat, it can be served to guests.

We offer you very successful recipes cooking pot roast.

Roast in pots. 1 way

Ingredients: (approximately 3-4 pots of 0.5 l)

• Pork meat - 500 g
• 100 g onion
• 100 g carrots
• 500-600 g potatoes
• 100 g cream
• 1 garlic clove
• 100 ml of broth.
• Seasoning, pepper and salt
• Rust. oil

Cooking:

1. Cut the meat into 2 cm cubes. Add salt, seasoning to the meat, mix everything, cover with a plate and leave to brew for 30 minutes.
2. To prepare the sauce, combine the cream and garlic. The resulting mixture must be broken with milk or broth to the density of liquid sour cream.
3. Cut the onion, rub the carrots on a coarse grater.
4. Peel and cut potatoes. It is necessary to cut not very large, pieces of meat are equal in size to pieces of pork.
5. Fry potatoes in oil for a few minutes. This is done so that the potato pieces remain intact when stewing and are beautiful in the finished dish.
6. Put the prepared products in pots in this order.
7. 1 layer - lay out half the meat;
8. 2nd layer - half an onion;
9. 3-layer - half a carrot.
10. Drizzle with sauce.
11. 4 layer - lay out half the potatoes.
12. Salt a little.
13. Then lay out all the layers again.
14. Cover the pots with lids and put in the oven NOT HEATED. Next, preheat the oven to 200 degrees and turn off the heat after 2 hours. I wish you bon appetit!

Roast in pots 2 way

Ingredients: (for about 2 pots )

• 500 g chicken breast
• 400-500 g potatoes
• 100 g onion
• 150 g champignons or other mushrooms
• 100 g cream
• 50 g cl. oils
• 250 g water or stock
• seasonings and salt
• vegetable oil

Cooking

1. Peel the onion and cut into large pieces (you can half rings). Cut the meat into pieces. Potato mode in large cubes. Lubricate the pot. oil. Preheat the oven to 200 degrees. We lay out our products in layers: onions, meat and potatoes. Sprinkle with spices on top. Put chopped mushrooms on top and pour 100 g of water or broth.
2. In each pot put 2 tbsp. l. cream. Close the lids, put in a hot oven. Reduce the oven temperature to 180 degrees and leave it there for 35-40 minutes. We turn off the oven. Let the pots stand for a few minutes.
3. After you take the pots out of the oven, you can sprinkle them with herbs and put a little butter on top. Enjoy your meal!

When preparing any dish to improve palatability every chef has his own secrets. To improve the taste of the roast, there are also little secrets, such as:

1. It is better to buy clay pots, as they are considered the most resistant to heat.
2. No need to wash the pot detergents, as they are absorbed into its walls, and the next time they are cooked, they can stand out in the roast. To wash the pot, it is better to use ordinary baking soda.
3. It is necessary to avoid a large temperature contrast, that is, put it from cold to hot and vice versa, since the pot may burst. It is best to put it on a wooden board.
4. To make the roast tastier, before putting it into pots, you need to fry each ingredient separately until golden brown (that is, separately meat, onions, carrots and potatoes).
5. Before covering the roast, put it on the most upper layer a piece of unleavened dough (1 glass of water - 2 tablespoons of flour). This will speed up the cooking.

Roast in pots with mushrooms is a dish for those who like to eat tasty, but at the same time do not spend a lot of time on cooking. Dishes in pots are almost impossible to spoil, except to oversalt or undersalt.

Roast in pots with mushrooms - the basic principles of cooking

Preparing the dish is simple: all the ingredients are cut, pre-fried until half cooked, or laid raw, and the contents of the pot are poured with broth or sauce.

The main ingredient in the roast is potatoes. It is cut into large enough slices so that during the cooking process the potatoes do not turn into mashed potatoes. In addition to potatoes, onions, tomatoes, carrots and other vegetables are put in the dish.

The broth can be used meat, vegetable or mushroom. Sauces are prepared on the basis of cream, sour cream, tomato paste, etc.

Any meat is taken: pork, beef, chicken, etc. It is washed and cut into portions.

For piquancy, garlic, herbs and spices are added to the roast. The dish will turn out original if you add dried fruits or pickled fruits to it.

Roast is prepared with champignons or forest mushrooms.

The dish can be cooked in small pots, or in one large one. If you don't have lids, you can use dough or foil instead.

Recipe 1. Roast in pots with mushrooms

champignons - 300 g;

50 ml of vegetable oil;

1. Peel the champignon caps from the top film, cut the legs and put the mushrooms in a colander. Rinse under the tap, dry on a paper towel and chop into small pieces.

2. Wash the peeled potatoes, place the vegetable in a saucepan, cover with water, lightly salt and put on the stove. Boil until half cooked. Drain the broth, and cool the potatoes.

3. Put the pan on the fire. Pour vegetable oil into it and put mushrooms in it. Saute until all liquid has evaporated. Add finely chopped onion to the mushrooms, pepper and salt. Continue frying until the onion is transparent.

4. Coarsely chop the cooled potatoes and arrange in pots. Put the fried mushrooms with onions on top of it.

5. Pour two spoons into each pot drinking water and sour cream. Sprinkle cheese on top. Cover with lids and put in the oven for forty minutes. Bake at 200 degrees.

Recipe 2. Roast in pots with mushrooms and meat

150 ml stock or filtered water

300 g fresh mushrooms;

two cloves of garlic;

600 g potatoes;

ground black pepper;

120 ml vegetable oil;

1. Take pork with layers of fat to make the dish juicy. Rinse the piece under the tap, cut out all the veins, excess fat and, if any, bones. Pat the meat dry with paper towels and cut into strips.

2. Put the pork in a dry pan and fry it over high heat until golden brown, stirring constantly so that the meat is fried evenly on all sides.

3. Remove a thin film from the mushroom caps, cut the legs and wash the mushrooms. Cut them into thin slices.

4. Transfer the fried pork to a separate plate, and put the mushrooms in the pan. Cook until all moisture has evaporated. Stir so that the mushrooms do not burn. Then add a couple of tablespoons of vegetable oil to the pan and continue to fry until golden brown. Transfer the mushrooms to a separate bowl.

5. Peel the potatoes, wash and chop with bars. Pour a little more oil into the pan where the mushrooms were fried and fry the potatoes in it until golden brown on a strong fire. Transfer potatoes to a plate.

6. Peel the rest of the vegetables, wash them and chop them: carrots - in strips of medium thickness, onions - in small cubes. Saute the carrots until soft, add the onion and continue to cook, stirring, for another ten minutes.

7. Arrange the ingredients in pots in this order: potatoes, pork, mushrooms, fried carrots with onions. Squeeze the garlic on top and season with pepper, herbes de Provence and salt. Pour about half a cup of broth into each pot. Put in the oven for an hour. Cook pot roast with mushrooms and meat at 180 degrees.

Recipe 3. Roast in pots with mushrooms and creamy cheese

pork tenderloin - 700 g;

12 potato tubers;

onion - three heads;

half a kilogram of frozen forest mushrooms;

150 ml heavy cream.

1. Peel and wash vegetables. Chop the bulbs into half rings. Grind the carrot into large chips. Put the onion in a frying pan with hot oil, and fry it until transparent, add the carrots and continue cooking, stirring constantly, until soft. Lay the roasted vegetables at the bottom of the pots.

2. Put coarsely chopped potatoes on top of the vegetables. Season with salt and sprinkle with half of the grated cheese.

3. Defrost the mushrooms, put them in a pan and stew, crushing them with dill. Lay the mushrooms on top of the potatoes.

4. Wash the meat, pat dry with napkins and cut into small slices. Fry over high heat, stirring constantly, for about seven minutes. At the end, season the meat with pepper and salt. Put the pork on the mushrooms.

5. Combine cream with sour cream. Pour the contents of the pots with the resulting mixture. Top with dried herbs, cover with lids and put in the oven for an hour. Shortly before the end, sprinkle the dish with the remaining cheese chips. Stir the contents of the jars before serving.

Recipe 4. Roast in pots with mushrooms, meat and fruits

hot green pepper;

dill and parsley.

1. Wash the pork under the tap, dry it with napkins and cut into pieces, the size of Walnut. Put the meat in a bowl, season with pepper and salt, mix and marinate for at least half an hour.

2. Peel, wash and cut each small potato tubers into eight slices. Put the chopped vegetable in a bowl, sprinkle it olive oil, salt and stir.

3. Open a jar of pineapples, drain the syrup, and cut the fruit rings into quarters.

4. Divide the potatoes among the pots. Put the meat on top of it and season everything with cumin, rubbing it between your fingers.

5. Release the green hot pepper from the stalk, clean the seeds and cut the vegetable into rings. Divide into pots. Top with pineapple, prunes and a whole clove of garlic. At the end, put two sprigs of dill and parsley.

6. Close the pots with lids and place in the oven for 15 minutes. Cook at 200 degrees. Then reduce the temperature to 160 C and bake for another half an hour.

Recipe 5. Roast in pots with mushrooms and meat in tomato-wine sauce

800 g of beef pulp;

ground black pepper;

15 black peppercorns;

three heads of onions;

150 ml of drinking water or broth;

50 g of celery root;

300 g of champignons;

100 ml dry white wine;

five cloves of garlic;

three bay leaves;

50 g of tomato paste;

ten cloves.

1. Wash the beef pulp, clean it from veins and films, soak with napkins and cut into large slices.

2. Peel the potatoes, wash and cut in half. Chop large tubers into slices.

3. Peel and wash garlic, celery, carrots and onions. Chop all vegetables except onion into small pieces. Chop the onion into rings. Place all vegetables in a bowl and stir.

4. Peel the mushrooms, rinse, dry on a paper towel and chop into thin slices.

5. At the bottom of the clay pot, put Bay leaf and a third of vegetables. Put beef slices on them. Put mushrooms and potatoes in the next layer. Again a layer of vegetables, meat, mushrooms and potatoes. Season each layer with spices and put a clove of garlic. Salt and pepper. Last layer should be vegetables.

6. Dilute tomato paste with wine and broth. Stir and pour the sauce over the contents of the pot. Cover with lids and put in the oven. Turn on the temperature to 200 degrees and bake for half an hour. Then turn the heat down to 170 C and cook for another two and a half hours.

Recipe 6. Roast in pots with mushrooms, meat and green peas

two cloves of garlic;

half a kilogram of white mushrooms;

freshly ground black pepper;

two onion heads;

100 g green peas;

six bay leaves.

1. Soak a washed piece of pork tenderloin with napkins and cut into small pieces. Put the meat in a preheated pan with oil and fry over high heat until golden brown. Stir constantly so the pork cooks evenly. At the end, season with pepper and salt. Divide the meat into bowls.

2. Wash porcini mushrooms, dry and chop into slices. Roast separately for vegetable oil for five minutes. At the end, squeeze the garlic, mix and spread over the meat.

3. Chop the peeled onion into thin half rings. Peel the carrots and cut into small cubes. Fry the onion until translucent, then add the carrots and cook for another seven minutes. Divide the roasted vegetables among the bowls.

4. Peel the potatoes and chop into small cubes. Put in pots. Sprinkle about a teaspoon of green peas on top. Salt. Pour in the broth and put a spoonful of sour cream. Place a bay leaf on top. Bake for half an hour at a temperature of 200 degrees.

• Roasts will be juicier if the pots are soaked for a while in cold water before use.
• Put the pots in a cold oven, otherwise ceramic tableware may crack.
• To make the dish more healthy, put the vegetables in a pot raw.
• Serve the roast directly in the pots, placing them on plates or special coasters.
• Before serving, add sour cream and fresh herbs to each pot.