Roast in pots

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2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

Step-by-step recipe with pictures of pot roast. It's delicious, simple and healthy!

Cooking in pots is a great pleasure! Firstly, they always turn out to be extremely tasty, as they languish in their own juice. Secondly, foods retain all the nutrients. And thirdly, you can cook in pots without adding oil, which is very important for people on a diet.

The process of cooking food in pots delivers pleasant minutes and takes very little time. You can cook vegetables, meat, fish in pots; hodgepodge, soups, cabbage soup and porridge are unmatched. However, when preparing dishes in pots, you need to follow and remember some rules that are quite simple.

Potting Tips

One of the most important rules is that clay pots are placed only in a cold oven.
Do not put pots on the stove or open fire.
A pot taken out of a hot oven is not placed on a cold surface. It is better to substitute it on a cork or wooden board.
The removed pot from the refrigerator cannot be immediately sent to the oven; you should give it time to warm up to room temperature. This and the above tips are explained by the fact that clay does not like temperature changes, from which the pot can crack.
You need to put the pots in the oven on the lower grate so that it does not come into contact with heating devices.
When preparing dishes, clay pots are always covered with lids so that the food languishes.
If you don't have a lid, you can make it into a dough cake or use baking foil. The bread lid will be saturated with the aroma of the dish and will become a delicious side dish. The dough can be used commercially available (puff or yeast) or you can cook it yourself.
You need to get the pot out of the oven 5-10 minutes before the dish is ready. Since heat has accumulated in the pot during cooking, due to which the food will continue to cook.
In the case of adding water or broth to the pot, there should not be many of them, since the products secrete their own juice.
Ceramic pot, before cooking, should be "soaked" for 15 minutes in cold water. The water will close all the pores of the walls, which will keep the juice in the dish, and the pot will not pull it off.

In addition, I cannot fail to note one more amazing property of dishes cooked in pots: you can please the tastes of absolutely all family members. For example, one loves spicy food, while someone refuses to eat mushrooms. Then, you put more pepper in one pot, respectively, do not add mushrooms to the other. Thus, you do not need to cook many dishes at the same time.

Caloric content per 100 g - 111, 8 kcal.
Servings - 6 pots, 350 grams each
Cooking time - 2 hours

Ingredients:

Pork - 1 kg
Carrots - 3 pcs.
Potatoes - 9 pcs. (1, 5 pcs. in each pot)
Tomato paste - 3 tablespoons
Bay leaf - 6 pcs. (based on 1 leaf in each pot)
Allspice peas - 12 pcs. (based on 2 peas in each pot)
Nutmeg - 0.5 tsp
Ground paprika - 0.5 tsp
Salt to taste
Ground black pepper - to taste
Refined vegetable oil - for frying

Pot roast

1. Prepare a meal start by preparing the food. Wash the pork, cut off the film, veins and cut it into pieces about 3-4 cm in size.

2. Pour vegetable oil into a frying pan and heat until cola. Then send the meat to fry, setting a high heat so that it grabs with a crust.

3. Peel, wash, dry and cut carrots (read about the beneficial properties of carrots). In principle, the method of cutting carrots is not important, but most often it is cut into elongated large cubes into a roast, as shown in the photo.

4. Add the carrots to the meat skillet and cook until golden brown. Also season the meat with carrots with nutmeg, salt and pepper.

5. In the meantime, prepare the pots using the tips I described above. And when the meat and carrots are ready, spread them evenly in each pot.

6. Peel the potatoes, wash and cut into cubes. The size of the cubes can also be absolutely any, but in the classic roast recipe, the potatoes are cut into large pieces.