Roast chicken with prunes. Roast in pots with meat is a dish for a holiday and a hearty dinner for the whole family! Roast beef in pots
Calorie content: Not specified
Cooking time: Not indicated
Cook the most tender meat with prunes in pots in the oven, the recipe with vegetables is one of the most successful. Juicy and soft, with a savory sweet and sour aftertaste of dried plum, the meat really melts in your mouth! And the gravy is so delicious that it is eaten even faster than meat.
For the hostess of the dish in pots, this is a wonderful find at all. For each eater, you can come up with a combination of ingredients. For those who like spicy add more spices, for meat lovers, reduce the amount of potatoes in a serving, and for those who prefer low-calorie food, cook from lean meat, and replace potatoes with other vegetables. Not too troublesome and everyone will be happy and well fed.
The recipe uses pork. If you are cooking with beef, lengthen the cooking time by 30-40 minutes, or cut the beef into smaller pieces. Neither meat nor vegetables are fried before placing in pots. With this method of preparation, less time is spent on cooking, and more benefits are obtained. Let's remind that last time we cooked.
Ingredients:
- lean pork (shoulder) - 300-350 gr;
- potatoes - 4 pcs;
- dried prunes - 8-10 pcs;
- onion - 1 large onion;
- carrots - 1 large (or two sweet peppers);
- garlic - 3-4 cloves;
- sweet red pepper, ground black pepper - to taste;
- salt - to taste;
- water or meat broth;
- vegetable oil or butter - 1-2 tbsp. l. on the pot;
- fresh herbs or green onions- for serving.
How to cook from a photo step by step
Cut the meat into small pieces. If we cook from beef, and there is no time for a long stewing of meat, we cut it even smaller, into cubes about 2x2 cm. 
Season the meat with spices, select the quantity and composition to your taste. Add finely chopped or pressed garlic (one or two cloves) and salt to taste. Mix with your hands, rubbing spices and garlic into the meat. Leave to marinate for a while or until the oven warms up and the vegetables are prepared. 
Cut the carrots into small pieces, cut the onions into small cubes. Finely chop the rest of the garlic. 
Steam prunes in boiling water (if very dry) or pour over with hot water. Remove the bone. Cut the dried plums in half or in quarters. Cut the potatoes into pieces of arbitrary shape, but not very large. 
Pour one or two tablespoons of vegetable oil or melted butter at the bottom of the pot. Pour in half of the onions and carrots, put a layer of prunes. Add a little salt and pepper. 
With the next layer, lay out the meat along with the spices in which the meat pieces were marinated. Sprinkle with garlic. Slightly compact the layer. 
Sprinkle with finely chopped onions, spread the carrot slices. You can also pepper this layer if you like spicy food. 
Put potatoes on top. We spread it so as not to fill it to the very top, leaving room for the broth. If you fill it under the lid, the boiling broth will pour out during cooking, the potatoes will turn out to be dry. Salt the potatoes and add spices to taste. 
Pour in water or heated broth (meat or bone). Pour enough liquid so that it shines through the potato wedges, but does not completely cover them. 
We put pots with meat and prunes in hot oven on the grate, place it on the middle level. The temperature is adjustable by 160-170 degrees. At this temperature, meat and potatoes will slowly soften, the finished dish will turn out to be tender and juicy. Cooking for an hour or more. For beef, we increase the cooking time to one and a half hours. Serve the finished meat in a pot or put the contents of the pot in a deep plate along with the gravy. Sprinkle with herbs. 
Bon Appetit!
You can also cook
Roast in pots with meat in any version turns out to be delicious, incredibly aromatic and mouth-watering. The dish can be prepared for Sunday dinner, delighting relatives, or served as a treat to guests at the festive table. Everyone will remain well-fed, satisfied and grateful to the hostess for a great meal.
How to cook pot roast in the oven?
A tasty pot roast can be made with pork or beef, poultry or rabbit, chopped fillets, or meat on the bone.
- By cutting meat product into portioned slices, it is optionally marinated or fried as it is without additives in hot oil.
- Potatoes, carrots, onions and other vegetable components are laid in fresh or brown a little for a rich taste.
- Water, broth is used as a liquid filling, or the base is combined with sour cream, cream or tomato.
- Roast is cooked in pots in the oven with meat, covering the vessels with lids and setting the temperature at 180-200 degrees.
Roast in pots with meat and potatoes
Home-style roast in pots to taste is identical to that cooked in the Russian oven. If desired, the composition of the dish can be supplemented with chopped spicy or bell pepper, fresh tomatoes, using the herbs of your choice, and adding dried aromatic herbs if necessary.
Ingredients:
- meat - 500 g;
- potatoes - 700 g;
- onions - 2 pcs.;
- carrots - 1 pc.;
- broth - 0.5 l;
- garlic - 3 cloves;
- cockerel, cilantro, dill, basil;
- salt, pepper, spices.
Preparation
- Cut, fry the meat, put in pots.
- Onion with carrots and potatoes are placed on top, seasoning the layers with a mixture of garlic and herbs.
- Add the broth, cover the containers with lids and prepare a delicious roast in pots in the oven at 190 degrees for 1 hour.
Roast in pots with chicken
It is quick and easy to prepare, and it turns out to be a lighter and more dietary roast from chicken fillet in pots. All components in this case are laid in raw form, and additional saturation of the dish is obtained by adding a spoonful of homemade sour cream seasoned with herbs and garlic to each vessel.
Ingredients:
- chicken fillet - 500 g;
- potatoes - 500 g;
- onions and carrots - 150 g each;
- sour cream - 100 g;
- broth - 300 ml;
- garlic - 3 cloves;
- Italian herbs, dill and parsley;
- salt, pepper, laurel.
Preparation
- Cut meat and potatoes, carrots and onions.
- Garlic and herbs are chopped, mixed with sour cream, adding herbs.
- Put meat and vegetables in pots, add broth, laurel.
- Put a spoonful of spicy sour cream in each vessel.
- Simmer roast in pots with chicken meat 40 minutes at 200 degrees.
Roast pork in pots
It is cooked in pots with the addition of tomatoes, thanks to which it gets a pleasant spicy taste and additional flavor. Fresh fruits can be replaced tomato juice, sauce or paste, diluting the product with a portion of the broth or water used for the base filling.
Ingredients:
- pork - 500 g;
- potatoes - 800 g;
- onion - 1 pc.;
- carrots - 2 pcs.;
- broth - 0.5 l;
- garlic - 3 cloves;
- tomatoes - 3 pcs.;
- laurel - 4 pcs.;
- salt, pepper, spices.
Preparation
- Fry meat and onions with carrots, put on the bottom of the pots.
- Tomatoes and potatoes are sent next, seasoning the layers.
- Throw garlic and laurel into each pot, add broth or water.
- Cook roast in pots of meat for 1 hour at 200 degrees.
Roast beef in pots
Rustic-style roast in pots, cooked with beef or veal, is especially aromatic. In this case, the meat is marinated with the addition of the hop-suneli seasoning and garlic, which only enhances the fragrance and improves the taste of the dish. Instead of celery stalks, grated root vegetables are allowed.
Ingredients:
- veal - 500 g;
- potatoes - 800 g;
- onions and carrots - 2 pcs.;
- celery stalks - 2 pcs.;
- broth - 0.5 l;
- garlic - 3 cloves;
- hops-suneli - 1 tsp;
- laurel - 2 pcs.;
- oil - 50 ml;
- salt, pepper, spices.
Preparation
- Veal is mixed with grated garlic, salt, pepper, hops-suneli, left for 5 hours, and then fried.
- Spread ruddy meat in pots, alternating with layers of onions, carrots, potatoes and celery.
- Add broth, add laurel and spices.
- Roast veal is cooked in pots for 1.5 hours at 200 degrees.
Roast in pots with meat and mushrooms
The taste of the finished dish is noticeably ennobled if you cook roast in pots with meat with the addition of porcini mushrooms. In the absence of such, you can take mushrooms or any others, after cutting the product into small pieces and frying it with the addition of onions until the moisture completely evaporates and a slight blush.
Ingredients:
- meat - 500 g;
- potatoes - 800 g;
- onions and carrots - 2 pcs.;
- mushrooms - 500 g;
- broth - 0.5 l;
- garlic - 3 cloves;
- sour cream - 180 g;
- laurel - 3 pcs.;
- oil - 100 ml;
- salt, pepper, spices, herbs.
Preparation
- Mushrooms, onions, carrots and meat are fried in oil separately, placed in layers in pots.
- Potatoes, laurel, garlic and a spoonful of sour cream are added to each vessel.
- Simmer roast in pots with mushrooms in an oven preheated to 190 degrees for 70 minutes.
Roast turkey in pots in the oven
With potatoes in a pot, you can make it as dietary as possible by adding meat without pre-frying or, on the contrary, browning additional vegetable components. For lovers of spice, you can supplement the composition with the pulp of chopped hot pepper or a pinch of red ground.
Ingredients:
- turkey fillet - 800 g;
- potatoes - 800 g;
- onions and carrots - 2 pcs.;
- tomatoes - 3 pcs.;
- broth - 300 ml;
- garlic - 4 cloves;
- laurel - 3 pcs.;
- oil - 40 ml;
- salt, pepper, spices, herbs.
Preparation
- Poultry fillets are fried in oil, laid out in pots.
- Add onions with carrots and potatoes.
- Season the dish with garlic, laurel, pepper, salt, add broth.
- Cook roast at 200 degrees for 1 hour.
Pot roast with minced meat
Original taste and appearance it turns out roast in pots with minced meat... Minced meat seasoned with onions and spices is used to form meatballs, which give a peculiar sophistication and an unusual zest to the finished dish. In this case, vegetable frying made with soy sauce will also be non-standard.
Ingredients:
- minced meat - 500 g;
- potatoes - 700 g;
- onions and carrots - 2 pcs.;
- tomatoes - 3 pcs.;
- broth - 300 ml;
- garlic - 3 cloves;
- soy sauce and butter- 2 tbsp. spoons;
- vegetable oil - 20 ml;
- salt pepper.
Preparation
- Onion, garlic, salt, pepper are added to the minced meat.
- Stir the mass, beat off and form the meatballs.
- Onion and carrots are fried in a mixture of two types of oils, adding tomatoes, 2 garlic cloves and soy sauce.
- Put potatoes, fried and meatballs in pots, pour broth.
- Cook roast with meatballs in pots for 50 minutes at 180 degrees.
Pot roast with prunes
Fans of spicy and unusual versatile flavor combinations will like the pots, made with the addition of dried prunes. In addition to the traditional vegetable set, the composition is supplemented with parsley root, instead of which you can take parsnips or celery, replacing pork with beef.
Ingredients:
- pork - 500 g;
- potatoes - 500 g;
- onions and carrots - 1 pc.;
- prunes - 150 g;
- parsley root - 1 pc .;
- laurel - 3 pcs.;
- oil - 100 ml;
- salt, pepper, broth.
Preparation
- Meat, potatoes, roots are fried separately.
- Place the fried ingredients and fresh onions in pots.
- Add prunes, seasonings, broth.
- Send the dish for 40 minutes in an oven preheated to 190 degrees.
Roast rabbit in a pot
Rabbit meat can be successfully used for cooking roasts. The product is pre-soaked in water acidified with vinegar, lemon juice or white wine. Often, kefir is used to soak and marinate such meat, adding sprigs of rosemary, thyme, and other aromatic additives.
Ingredients:
- rabbit - 1 kg;
- potatoes - 700 g;
- onions and carrots - 2 pcs.;
- mushrooms - 300 g;
- sour cream - 150 g;
- garlic - 4 cloves;
- oil - 50 ml;
- salt, pepper, spices, herbs, broth.
Preparation
- The rabbit is cut, fried in oil, laid out in pots.
- Saved vegetables, potatoes, garlic and mushrooms are also sent there.
- Add broth, sour cream, simmer the dish under lids for 1.5 hours at 200 degrees.
- Serve hot roast in pots with sour cream, putting a spoonful of additives in each vessel and stirring.
Roast lamb in pots in the oven
Roast lamb in pots turns out to be especially tasty, aromatic and rich, if you put a little fat tail fat or butter on the bottom of the pots, and simmer the ingredients in broth with the addition of dry white wine. Cilantro would be an appropriate addition here, ground coriander, caraway seeds or cumin and always garlic.
Ingredients:
- lamb - 700 g;
- potatoes - 700 g;
- onions and carrots - 2 pcs.;
- tomatoes - 300 g;
- garlic - 4 cloves;
- butter and vegetable oil - 100 g each;
- cilantro and basil;
- salt, pepper, spices.
Preparation
- Put a spoonful of butter and lamb in each pot.
- Next, spread the sautéed onions with carrots, potatoes and tomatoes, sprinkling the layers with a mixture of herbs and garlic.
- Pour everything with broth with wine and cook for 1.5 hours at 200 degrees.
Roast in pots in the microwave
You can cook not only in the oven, but also use the microwave for this purpose. The taste result will be an analogue of the original, and the cooking time will be noticeably reduced, but it will delight busy housewives and those who need to organize an exquisite and original dinner in a short time.
Ingredients:
- pork - 600 g;
- potatoes - 600 g;
- onions and carrots - 1 pc.;
- mushrooms - 300 g;
- dry white wine and broth - 200 ml each;
- garlic - 2 cloves;
- sour cream - 4 tbsp. spoons;
- salt, pepper, spices, herbs.
Preparation
- Cut meat and all vegetables, lay in layers in pots, season with salt, pepper, spices, garlic and herbs.
- Sour cream is mixed with water, poured into vessels.
- Place the pots in the microwave for 30 minutes.
Roast in a bread pot
Will amaze not only original presentation, but also the incredible amazing taste of the roast in edible pot... in this case, it is baked in a dough that is shaped into a pot. You can show your imagination and make spectacular caps, beautiful patterns from the dough and decorate the dish with them on top.
Ingredients:
- milk - 1 glass;
- sugar - 2 tbsp. spoons;
- oil - 4 tbsp. spoons;
- dry yeast - 2 tsp;
- egg - 1 pc.;
- proteins - 2 pcs.;
- flour - 5 glasses;
- chicken fillet - 500 g;
- potatoes - 500 g;
- onions and carrots - 1 pc.;
- eggplant and tomato - 1 pc.;
- garlic - 2 cloves;
- greens and cheese to taste;
- salt, pepper, seasonings.
Preparation
- The yeast is dissolved in warm milk.
- After 10 minutes add sugar, a teaspoon of salt, eggs, proteins and butter, stir in flour.
- Divide the lump into 4 parts, let it rise.
- Fry meat and vegetables.
- Combine the fried ingredients, mix with garlic, herbs, spices and cheese.
- Roll out portions of the dough, add the filling, lift the edges up, pinch, giving the shape of a pot.
- The billets, greased with yolks, are sent to an oven preheated to 180 degrees for 40 minutes.
Pot roast chicken with prunes recipe
Roast vegetables and chicken, cooked in pots, and even with prunes, will not leave anyone indifferent. Baked vegetables retain all their beneficial features and the taste is amazing. This is exactly the case when it is tasty and healthy. For this dish we use tender chicken meat - one of the most delicious types of meat, we take the most traditional vegetables. Prunes give a special unique taste to the roast. These dried fruits are successfully added to sweet dishes, to meat dishes, to salads, and they make compote from them. By adding prunes to the roast, we make this dish even tastier and healthier. We will need about two hours to prepare it, but the result is worth it.
Ingredients for the recipe (in each pot):
- skinless chicken thigh
- 2 medium potatoes
- 3 cherry tomatoes
- half carrot
- leeks to taste
- clove of garlic
- stuff 8 prunes
- 4 tablespoons chicken (or any other) broth
- salt, pepper, bay leaf, dry garlic
Cooking pot roast chicken with prunes
First, let's prepare everything necessary products: We wash and clean the vegetables, separate the meat from the bones. Rinse the roast pots with boiling water before using. Pour broth into them and start cooking.
Cut the carrots into rings. We put a frying pan on the fire and on a creamy or vegetable oil fry it a little.
See also: Russian roast
Add the leeks cut into rings and, while stirring, add a little more.
Grind the food before filling the pot. Cut the potatoes into thin slices, the meat into small pieces, cut the tomatoes into four parts, and the prunes into two. Chop the garlic smaller, chop the herbs. Now we send all the ingredients in turn to the pot. At the bottom - potatoes, on top of it - chicken.
Now you can put the carrots fried with onions. Tomatoes are the next to go into the pot, followed by garlic and prunes.
In pots it always turns out delicious dishes... Meat with potatoes is a classic that everyone loves, and meat with prunes is cooking masterpiece... I propose to combine all this in one dish and bake meat with potatoes and prunes in pots.
Recipe content:
Nutritionists, doctors and culinary specialists claim that the combination of meat and prunes is very beneficial. Today on the Internet you can find hundreds of recipes for dishes prepared from different varieties meat with prunes. Meat is stuffed with dry plums, stuffed, supplemented as a side dish, combined with other fruits and vegetables, dishes are fried, baked, stewed. If you are a lover of not only tasty, but also healthy food, then this recipe is just for you. Therefore, in this review, let's talk about such a delicious and useful combination like meat and prunes. Prunes, being a light and valuable product (in terms of their effect on the body), minimizes the negative effect of meat (neutralizes blood cholesterol) and makes it lighter. Also, dried fruit contains fiber and removes toxins.
It is worth noting that oven baked food is no less useful. It is this way heat treatment I also propose to apply today. The dish will be not only tasty, but also healing. Thanks to this method of preparation, the dish has several advantages. Firstly, you will spend a minimum of time, while the treat will be delicious and beautiful. Secondly, due to the presence of prunes, the food can be served on festive table... Thirdly, one of the main advantages of the dish is the feeling of satiety for a long time.
- Caloric content per 100 g - 103 kcal.
- Servings Per Container - 5 Servings
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat (any) - 500 g
- Ground black pepper - a pinch
- Prunes - 100 g
- Vegetable oil - for frying
- Garlic - 4 cloves
- Potatoes - 5 pcs.
- Sour cream or mayonnaise - 1 tablespoon each. in each portion
- Onions - 1 pc.
- Salt - 1 tsp or to taste
Step by step cooking of stewed meat with potatoes and prunes in pots:
1. Wash the meat, dry it and fry in a frying pan in vegetable oil until golden brown. Arrange the meat in one layer, otherwise it will begin to juice and stew, which will make it drier.
2. Add chopped in half rings to the meat onion... Stir, turn the temperature to medium and continue to fry for 5-7 minutes.
3. Peel the potatoes, wash them, cut them into cubes, arrange them into portion pots and salt. If there are no portioned dishes, then cook the potatoes in one large cauldron.
4. Bring the meat and onions until half cooked, season with salt and pepper.
5. Place it in the pots on top of the potatoes.
6. Add bay leaves, herbs and spices. For example, cilantro, ground nutmeg, parsley, etc. go well with meat.
7. Add the washed prunes to the pots. If it has bones, then remove them first. After that, pour a little sour cream and drinking water about 30 ml. no need to mix. Put the pots in the oven, turn on 180 degrees and simmer for 45 minutes. Put ceramic pots in a cold oven, because at a sharp temperature drop, they can crack.