A pot roast is a dish that is consumed only fresh and hot.

It is not reheated or used the next day.

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

There are a lot of options for roast!

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

Roast in pots with meat and potatoes - general cooking principles

For cooking roast in pots, any meat is used, you can poultry. Pork, beef, lamb are simply cut and cooked. It is advisable to soak the rabbit before cooking, as well as the 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-beat off.

Peel potatoes, cut into cubes, slices or sticks. It can also be fried in a pan, but is more often used raw.

What else is added to the dish:

Various vegetables;

Dairy products, including cheese.

Sometimes bacon, sausages are added to the meat, and a joint roast is made, reminiscent of a hodgepodge. The pots can be poured over with sauces or stewed in your juice. For filling, you can use cream, sour cream, broths, vegetable juices. The more liquid you have, the more soup it will look like.

Recipe 1: Roast in pots with meat and potatoes at home

A hearty winter meal. For roasts in pots of meat and potatoes, use pork, lamb or beef.

Ingredients

• 700 grams of meat;
• 2 onions;
• 1 carrot;
• 800 grams of potatoes;
• 2 cloves of garlic;
• 2 bay leaves;
• some oil;
• spices.

Preparation

1. Cut the meat into cubes, fry until light crust in well-heated oil.

2. Shred the carrots, chop the onions at random.

3. Peel the potatoes, cut into cubes.

4. Put meat on the bottom of the pots, then carrots with onions, potatoes on top.

5. Add peppercorns, salt, put a piece of bay leaf on top. You don't need to put a lot, you shouldn't put it in a dish either, so that the roast doesn't taste bitter.

6. Pour half of the water, cover.

7. Put in the oven for an hour, temperature 180-190. Then turn it off, add a little chopped garlic to each pot on top, cover and leave in a hot oven for another half hour.

Recipe 2: Creamy Pot Roast with Meats and Potatoes

A variant of a very tender roast with potatoes and meat, which is topped with cream. You can use 5-6% fat milk.

Ingredients

• 400 grams of meat;
• 400 grams of potatoes;
• 250 grams of cream;
• 40 grams of butter (butter);
• 1-2 onions;

Preparation

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

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

3. Combine the cream with fried onions, salt and pepper.

4. Pour cream sauce over the roast and cook for 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

A very aromatic and rich dish, for which ordinary mushrooms are used. But you can take dried or fresh forest mushrooms.

Ingredients

• 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.

Preparation:

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

2. Chop the mushrooms, pre-washed, into thin slices. Transfer to onion, fry together for 3 minutes.

3. Cut meat and potatoes into cubes. Instead of meat, you can use chicken, turkey.

4. Put meat on the bottom of the pots, then potatoes and mushrooms and onions on top. Add some salt to the food.

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

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

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

You will need fresh tomatoes to cook this roast in pots of meat and potatoes. But if they are not there, then replace with tomato paste, ketchup, any red sauce.

Ingredients:

• 500 grams of beef;
• 5 potatoes;
• 1 onion;
• 3 tomatoes;
• oil, spices;
• garlic, some greens.

Preparation:

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

2. Add chopped garlic. The number of cloves to your taste. If you don’t like garlic, then you can skip it at all. We fry together for another minute.

3. Wipe the tomatoes, remove the skin and put the mixture in the pan. If using tomato paste, add 70-80 grams of water or broth to 3 tablespoons. Simmer the sauce for 5 minutes.

4. While vegetables are being prepared, dice the meat, peel the potatoes. We cut it, like 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 everything together at once, but make the fire large so that the food does not let the juice out.

6. Put meat and potatoes in pots, add water so that it takes up a third of the volume of the container. Salt and pepper. Put the tomato sauce on top and you're done!

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 Pots of Meat and Potatoes

A variant of a very aromatic dish. Ribs are ideal for smoked roasts in pots of meats and potatoes. But you can take other parts, the type of meat also does not matter.

Ingredients:

• 500 grams of smoked meats;
• 500 grams of potatoes;
• onions, carrots;
• salt pepper;
• sour cream (you can take cream);
• broth or water.

Preparation:

1. Cut the potatoes into large slices and fry in a pan until golden brown, no need to cover the dishes.

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

3. Cut the smoked meats into pieces so that they fit into the pots.

4. We put all the ingredients, add salt and pepper.

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

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

Recipe 6: Merchant-style roast in pots with meat and potatoes

A variation of a rich roast in pots with meat and potatoes in sour cream sauce. The addition of mustard adds a special touch to the dish.

Ingredients:

• 600 grams of beef;
• 3 onions;
• 500 grams of potatoes;
• 1 spoonful of mustard;
• 2 glasses of sour cream;
• 1.5 tablespoons of flour;

Preparation:

1. We wash the beef, remove the films, cut into cubes, like for goulash. Sprinkle with spices, add mustard, stir and leave to marinate for 2 hours.

2. Put flour in a dry frying pan, fry for a few seconds until it becomes creamy. Add sour cream to the tale. Stir the sauce, heat it up and turn off the heat.

3. Cut the peeled onion into rings, diced potatoes. If desired, the onions can be fried.

4. We fill the pots. To do this, in a large cup, mix the meat with vegetables, add the sour cream sauce. If necessary, add more salt and pepper. We lay out on the prepared containers on the hangers.

5. Cover and bake until tender. If you want to add greens, then it is better to put them 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 with its aroma. It is better to use pork for cooking, with beef it is not so juicy. It is better not to clog this dish with spices so as not to lose the delicate aroma of the wine. Amount of food for 4 serving pots.

Ingredients

• 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.

Preparation:

1. Cut the pork in layers, beat off slightly, then cut into cubes. Fill with wine, add salt and pepper and set aside for now.

2. Cut the peeled potatoes and tomatoes into large slices. We put in different plates. Finely chop the garlic.

3. Take the pots and put a piece of butter in each one. Then equally divided pork. Pour wine with meat juices evenly into containers.

4. We spread the potatoes, then the tomato slices. Add garlic and salted broth.

5. Cover and bake for an hour. Then remove the lids and keep the pots open for another 15 minutes.

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

A 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: eggplant, zucchini, pepper. But pumpkin is convenient because it is wonderfully stored all winter and at any moment a bright dish will cheer you up.

Ingredients:

• 400 grams of meat;
• 300 grams of potatoes;
• 300 grams of pumpkin;
• 1 onion;
• 30 grams of oil;
• 100 grams of sour cream;

Preparation:

1. Cut the onion and carrot into strips, 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. Cut the meat into cubes too. If there is time, then it can be pre-marinated in spices, this will not only speed up the preparation, but also improve the taste of the dish.

4. Put pumpkin and potatoes in pots, then fried vegetables, at the end put pieces of meat.

5. Stir sour cream with 200 grams of water or broth, pour into pots. The liquid should be no more than 2/3 of the height of the container.

Before cooking pork in a pot with potatoes, we wash the meat well, you should not cut off the existing fat, in the future it will melt during frying. Cut into small pieces.

We put the chopped meat in a pan, into which you first need to pour vegetable oil and heat it up. Fry until golden brown, while lightly salt and pepper it, literally by a pinch.

While the meat is fried, you can do the vegetables. Peel the onions and carrots, chop them into small cubes.

The tomatoes also need to be diced, but not too finely. To remove the peel from tomatoes or not to remove, everyone decides at his discretion.

By this time, the meat will have time to roast well, transfer it from the pan to any bowl, or you can immediately into the pots. And add onions and carrots to the pan, right into the oil that remains after frying the meat. Fry them until tender.

During this time, you can have time to cut the peeled potatoes into cubes.

We begin to put all the prepared ingredients in pots. Put the fried meat at the very bottom, then the tomatoes.

Then we lay the fried vegetables, add spices and bay leaf.

We send potatoes last and pour in water. The amount of water will depend on the size of your pot. Just do not pour it in to the very brim, so that when cooking it does not pour out of the pot. Salt the contents and send to bake.

The pots of pork and potatoes will be in the oven for 30 minutes at a temperature of 190 degrees. Bon Appetit!

If you plan to roast in a pot as the only main course in your daily menu, you can pre-fry the meat and vegetables for more satiety.

If the roast is served on a festive table, for example, on New Year's or Christmas, i.e. between salads, appetizers and desserts, I advise you not to increase its calorie content and load the ingredients immediately in their raw form.

It is necessary to take into account the material from which the pots are made. Cooking pots are usually ceramic, clay, enamelled metal or simple cast iron. Do not place earthenware and ceramic products in an overheated oven, i.e. it is recommended to place them either cold or warm at the beginning of its warming up. This rule applies to both cooking and reheating food.

In this roast variation, meat and all vegetables are placed immediately raw without frying.

At the bottom of the pot, lay a layer of onion or other onions chopped into large thin half rings to taste. Salt just a little so that it gives better juice.

Cut the carrots into thin slices or semicircles, depending on their size.

Remove excess fat and lard from boneless pork pulp meat, cut into cubes or sticks. Use meat from a shoulder or ham, the neck is too fat for such a dish, and if you want the option with a bone, then take pork ribs.

Boneless meat of beef or, better, veal is also very suitable for roasting, if there is an opportunity to buy it of good quality. For a festive feast with guests, do not risk it, suddenly the meat will turn out to be harsh, and it is better to bake the pork ...

For fasting eaters, cook only vegetables without meat.

Depending on the taste preferences of the participants in the feast, add such specific ones to the meat pots individually, i.e. for an amateur, ingredients like eggplant, bell pepper, prunes, mushrooms, garlic, etc. I took allspice and garlic.

In order not to confuse the pots, if they are exactly the same, then either tie their "neck" with different threads, or else mark them somehow.

Eggplants must be pre-cut and seasoned sprinkled with salt to remove the bitterness from them.

Mushrooms are easiest to use all seasonally available fresh champignons or frozen wild mushrooms, which can be added to pots right out of the freezer.

Lastly, put the potatoes, depending on the variety (well boiled for mashed potatoes or dense for frying), cut them into large cubes, arbitrary pieces or thinner cubes.

Add a third or a quarter pot of hot water. Note that some vegetables will give off a good amount of their own juice.

Cover the pots with lids or dough while roasting roasts.

Almost any unsweetened dough is suitable: yeast made from wheat, rye flour, unleavened pie, potato, as well as puff pastry. Prepare the dough yourself or buy a ready-made one in a hurry.

Here, a variant of the dough is yeast-free on water with the addition of a whole grain mixture and a baking powder to the wheat flour.

Since the roast takes longer to cook than the tortilla for baking, first place the pots for about one hour and bake the roast under the lids at a temperature of 160-170 degrees, and then remove the lids and put the dough in their place so that the edges of the dough hang down.

But if you are cooking a roast that will not be served immediately, but later after heating, then either do not use the dough at all, limit yourself only to lids, or cover with the dough and reheat in the oven, not in the microwave.

From the dough, you need to form cakes about one and a half cm thick for unleavened dough and about two cm for yeast dough, and at least a couple of cm in diameter more than the neck of the pot. Puff pastry just needs to be thawed, cut into squares, which are slightly stretched to fit the size of the neck.

I advise you to lightly grease the edges of the pot with oil or fat.

Place the pots back in the oven for about 20-30 minutes more.

You can store the cooled roast in the refrigerator for about a day.

Heating modes: in the oven at 150 degrees for about half an hour, in the microwave (if the pots are not metal!) At maximum power (depending on the model it is 750-1100) for 3-5 minutes.

Serve the cooked roast directly in the pots. Do not place hot pots on a tablecloth after the oven, but place them on a suitable flat dish, heat-resistant napkin or stand.

The roast can be eaten either directly from the pot or by transferring it to a deep plate.

Don't forget to put in the salt shakers so that each can add salt to the roast to their liking.

Benefits of pot roast:

1. Possibility of individually set of ingredients, taking into account the taste of eaters.

2. Prepare food in advance and then reheat it before serving in the oven or microwave.

3. Less loss of vitamins and minerals.

4. The flavoring properties of ingredients and their aromas and spices are richer.

5. Effective and soulful presentation.

6. The pot keeps warm well and the dish does not cool down for a long time on the table.

All of these pluses listed make pot roasts a very suitable main course option on your holiday table!

If you want to cook a hearty, appetizing and simply amazing roast in pots with meat and potatoes, then let's get down to this interesting business right now. We will bake the treat in the oven, and the recipe with the photo described below will help to cope with the process.

Ingredients:

• pork - 200 g;
• potatoes - 4 pcs.;
• onions - 1 pc.;
• mayonnaise - 200 ml;
• water - 1 tbsp.;
• garlic - 4 cloves;
• salt - 1 tsp;
• ground black pepper - 1 tsp;
• hard cheese - 100 g;
• vegetable oil - 3 tablespoons;
• bay leaf - 2 pcs.

Preparation:

• We wash the meat, dry it, cut it into large cubes, send it to fry until golden brown, making a medium heat, only preheat the pan with oil.

• Put the pork in pots right away.

• Remove the husk from the onion, chop into medium cubes, sauté until golden brown.

• Sprinkle the meat on top.

• We peel the potatoes, chop them into large pieces, this will be the next layer.

• Pour 0.5 tbsp water into all filled containers, add bay leaf, salt, pepper, chopped garlic, mayonnaise, sprinkle with grated cheese on a grater with fine holes.

• We send the treat to be baked in the oven for 40 minutes at 180 degrees, do not forget to cover the pots with lids.

• We immediately serve the hot dish to the table.

Pork can be substituted with other meat. And if you are not a lover of garlic, exclude this component from the products, add just your favorite aromatic herbs.

Roast in pots with meat, mushrooms and potatoes

What could be more delicious than roast in pots with meat and potatoes, baked in the oven? Nothing, of course. This dish is just a dream! And now we bring to your attention a recipe with a photo of this treat. We will also cook it with, so it will turn out to be a very hearty and appetizing lunch.

Ingredients:

• potatoes - 750 g;
• chicken meat - 500 g;
• fresh porcini mushrooms - 500 g;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• onions - 1 pc.;
• cheese - 70 g;
• sour cream;
• vegetable oil - for frying.

Preparation:

• We wash the meat, cut into cubes.

• Peel carrots, onions, potatoes, eggplant, rinse. Cut the mushrooms into large pieces, send them to boil in boiling water for 5 minutes.

• Chop the onion with medium pieces.

• We cut the carrots into four parts, and then chop the plates across.

• Cut the eggplants into cubes.

• We chop some of the potatoes in the same way as the previous vegetable, and some in the form of thin plates. Mix the small root vegetable with meat, salt, pepper and put in pots, and mix the large one with sour cream and salt.

• Fry onions with mushrooms, excess moisture should evaporate, pepper, add salt, put in pots.

• Saute the carrots for 1 minute.

• Throw the eggplant here, fry for 3 minutes, salt the vegetables, this will be the next layer.

• Cover everything on top with potato plates, pour over the sour cream that remains, cover the containers with lids, send them to bake in the oven for 40 minutes at 200 degrees.

• After the specified time, sprinkle the treat with grated cheese, keep the dish in the oven for another 10 minutes, and then serve it hot.

You can use pork or veal instead of chicken. Porcini mushrooms are ideal substitutes for others.

Pot roast with sour cream

This roast in pots of meat and potatoes baked in the oven is a traditional and unusual dish. The recipe with the photo is pretty simple, so you will definitely master the creation of such a dinner. The meal will be with sour cream, which means that the result will be tender and juicy food.

Ingredients:

• meat - 0.6 kg;
• potatoes - 4 pcs.;
• apples - 8 pcs.;
• onion - 1 pc.;
• vegetable oil - for frying;
• sour cream - 8 tablespoons;
• salt, black pepper - to your liking.

Preparation:

• We wash the meat, cut into pieces, transfer to a frying pan, fry in vegetable oil until golden brown.

• We remove the husk from the onion, chop it, send it to a container with meat, sauté, salt, pepper.

• We clean the potatoes, rinse, cut into medium rings, put in pots.

• Put the onion and meat mixture on top.

• Add sour cream.

• Now we lay out the apples, cut into pieces.

• We pour water or broth.

• We put the treat to be baked in the oven for 1.5 hours, and then we enjoy a real masterpiece.

If you have broth, and not water, use a non-fatty one, it should be borne in mind that meat with vegetables secrete juice.

Delicious roast with meat and mushrooms

If you want to cook a hearty lunch or dinner, then take a look at this amazing roast in the hills with meat and potatoes, which is baked in the oven. A recipe with a photo, every hostess should take note of, especially since it is described step by step. The dish has a beautiful appetizing crust, and is fragrant with different aromas.

Ingredients:

• meat - 300 g;
• potatoes - 300 g;
• mushrooms - 250 g;
• onions - 1-2 pcs.;
• carrots - 1-2 pcs.;
• garlic - 2-4 cloves;
• butter - 100 g;
• vegetable oil - 1 tablespoon;
• cheese - 150 g;
• salt - 1 pinch;
• pepper - 1 pinch;
• spices - 1 pinch;
• greens - 0.5 bunch.

Preparation:

• First, wash the meat, cut into medium cubes.

• Warm up a small amount of butter in a frying pan or saucepan, fry the first prepared component until golden brown.

• Add salt and pepper. In a separate container, sauté the vegetables to a transparent consistency, only initially peel the onion and chop it, and three carrots on a grater.

• Rinse the mushrooms, dry them, chop them into cubes, fry in a clean pan with butter, salt and pepper, season with your favorite spices.

• We peel the potatoes, chop them into small pieces.

• And now we take out the pots, lay out the meat, then the potatoes, pour in the water, put the onion-carrot mixture, mushrooms, sprinkle with grated cheese, send the treat to be baked in the oven at 220 degrees for 40 minutes.

• Sprinkle the finished dish with chopped herbs and invite everyone to the table.

Any mushrooms, meat and cheese can be used. The first component is ideal even in pickled form, in this case the treat will become piquant.

Roast in pots with a lid of dough

This oven-baked pot roast with meat and potatoes is hearty, flavorful and delicious. The recipe with a photo of this treat must be taken into account in order to pamper everyone with an original dinner, and even an extraordinary one, since the food will be baked under the dough.

Ingredients:

• pork tenderloin - 500 g;
• mushrooms - 300 g;
• potatoes - 500 g;
• onion - 1 pc.;
• sour cream - 100 ml.;
• garlic - 2-3 cloves;
• puff pastry - 200 g;
• salt, pepper - to your liking;
• vegetable oil.

Preparation:

1. Remove the husk from the onion, chop it.
2. We wash the meat, cut into medium pieces.
3. Fry the onions in a frying pan in vegetable oil, put meat, mushrooms here, salt, pepper, fry for 20 minutes.
4. Peel potatoes, chop into cubes, fry, salt.
5. Add chopped garlic to sour cream, mix.
6. Put mushrooms with meat, potatoes, garlic-sour cream mixture into pots.
7. Lubricate the edges of the containers with vegetable oil.
8. Cover with dough on top.
9. We send a treat to be baked for half an hour in the oven at 180 degrees.
10. And now we invite everyone to the table.

Puff pastry can be used both unleavened and yeast.

Pot roast with chicken

Roast in pots with meat and potatoes baked in the oven is a unique and insanely delicious dish. The recipe with a photo of this treat will surely please all the hostess, since it is quite light.

Ingredients:

• potatoes - 1 kg;
• champignons - 300 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• chicken fillet - 300 g;
• vegetable oil - 100 ml;
• sour cream - 2 tablespoons

Preparation:

• Peel the potatoes, cut into cubes.

• We wash the breasts, chop into pieces. Shred the mushrooms with plates. Remove the husk from the onion, cut into quarters.
• Peel the carrots, cut into strips.
• We warm up a frying pan with vegetable oil, fry the meat, put it in pots.

• Saute vegetables, sprinkle on meat.

• We fry the mushrooms, this will be the next layer.

• We do the same with potatoes.

• Pour sour cream on top, cover with a lid, pour in a small amount of water for juiciness.

• We send to bake in the oven for 35 minutes at 200 degrees.

• Decorate the dish with chopped herbs and serve.

Sour cream can be replaced with mayonnaise, or you can mix the two ingredients and make a sauce.

Roast beef in a pot

Roast in pots with meat and potatoes, baked in the oven, complemented by juicy tomatoes, turns out to be delicious, aromatic and wonderful. In order to prepare this amazing dish, look at the recipe from the photo and start creating. As meat, we need beef, which means that the treat can be enjoyed even by those who follow their figure.

Ingredients:

• beef fillet - 200 g;
• potatoes - 2 pcs.;
• onion - 1 pc.;
• tomato - 1 pc.;
• champignons - 100 g;
• vegetable oil - 50 ml.;
• sour cream - 100 ml;
• salt - 0.5 tsp;
• ground black pepper - 0.25 tsp;
• greens - 0.5 bunch.

Preparation:

• We wash the beef, cut into pieces.

• We peel the potatoes, chop them into cubes.

• We warm up a frying pan with half a serving of oil, send the meat to fry until golden brown, make medium heat.

• Fry the potatoes separately in the oil that remains.

• Remove the husk from the onion, cut into half rings.

• We clean the mushrooms, chop them into pieces.

• Rinse the tomato, chop into circles.

• We take out the pots, put the components in layers, first potatoes, then meat, mushrooms, onions, tomatoes.

• Salt, pepper, pour in water.

• Add sour cream, send the treat to bake in the oven for half an hour at 200 degrees.

• Sprinkle with herbs and enjoy.

Basil perfectly complements the beef, so you can add this spice to the dish both fresh and dried.

Probably, now all the hostesses wanted to cook for their household an incredibly tasty and appetizing roast in pots with meat and potatoes. Of course, who would refuse a dish baked in the oven with a golden brown crust.

Each recipe with a photo presented in this article is the best, interesting and original, so you will definitely find something for yourself. And most importantly, do not be afraid to experiment, perhaps you will be able to create such a culinary masterpiece that even the most inveterate gourmet will be delighted with.

Ingredients: (about 4 servings)
- meat (beef) - 300 g,
- potato tubers - 500 g,
- turnip onion (large head) - 1 pc.,
- carrot root vegetable (large) - 1 pc.,
- sunflower oil - 2 tablespoons,
- tomato sauce (ketchup) - 2 tablespoons,
- rock or sea salt, spices, laurel leaves - to taste.

How to cook from a photo step by step

The most difficult stage is, as always, preparatory. First, we clean the meat from veins, films and fat. Next, rinse thoroughly, dry with a napkin and cut into small pieces.




Then we peel the onion and cut it into half rings.
Next, we clean the carrot root crop and cut it into slices.




We clean the potato tubers and cut them into small cubes.






Now fry the beef over high heat until golden brown. It is important that the meat in the middle remains tender and juicy.




Now we form the dish itself. To do this, put onion cut into half rings at the bottom of each pot.




We spread roasted fried meat on it.






And cover it with carrot rings.




Then add potato cubes, laurel leaf, spices, salt.








Pour vegetables and meat with this water, close the pots with lids or cover with foil.
We do not add water to the very top so that it does not boil out of the pots during cooking.






We simmer the dish in the oven at 180 degrees for about 30 minutes.




When serving, the pots can be sprinkled with finely chopped herbs and served with