Pot roast

Pot roast


  1. Pork 600 g
  2. Carrot 200 g
  3. Potato 450 g
  4. Onions 350 g
  5. Green peas with beans frozen 100 g
  6. 450 ml broth
  7. Vegetable oil 3 tbsp
  8. Salt 1.5 tsp
  9. Peppercorns 15 pcs.
  10. Sweet paprika 1.5 tsp
  11. Coriander 1.5 tsp
  12. Bay leaf small 3 pcs.
  13. Dried thyme 1.5 tsp
  14. Garlic 3 cloves
  • Main Ingredients: Pork, Beans, Potatoes, Onions, Carrots, Garlic
  • Serving 6 servings
  • World Cuisine


pots, board, knife


Dice the meat and potatoes, approximately 2x2 centimeters.
Heat the pan, add 1 tbsp. vegetable oil and fry the meat until golden brown for about 5-6 minutes over high heat.
Add 2 tablespoons to a preheated pan. vegetable oil and fry the onions over medium heat for 4 minutes.
At the bottom of each clay pot, put meat, then half the cooked onion, a bay leaf.
Then put the potatoes and salt 1/2 tsp, add 5 peas of black pepper and one clove of garlic.
Top with carrots, green peas and a layer of the second half of the onion.
Pour 150 ml of broth into each pot.
Put the pots and turn on the oven at 180 ° C, bake for 1 hour. Pour cold water into the pots 30 minutes before baking so that the clay is saturated with moisture. Pots must be put in a cold oven and only then turn on the heat.