Roast in pots

Roast in pots


pork — 700g
Potatoes — 5 pcs.
onion (large) — 1 pc.
carrot (large) — 1 pc.
Bulgarian pepper — 1 -2 units.
tomatoes — 2-3 pcs.
sour cream — 200 g
Provencal herbs — to taste
black pepper — to taste
salt — to taste
Cheese — 200 g
greens — to taste


1. The meat cut into small pieces, salt and pepper, add Italian herbs and leave to marinate for 30 minutes.
2. Prepare the vegetables: Peel the potatoes and cut into small cubes, chop the onion, carrot Grate, peppers cut into small cubes or cubes and chop the tomatoes into half rings.
3. Put all the layers. At the bottom put a potato, a little bit of grease prisolit and sour cream or mayonnaise.
4. Next a layer of carrot.
5. A layer of pepper.
6. Then tomatoes. Season with salt.
7. Cut onion.
8. marinated meat.
9. At the end of the grease-lubricated cream.
10. Pour the water level with the last layer. Bake at 220 degrees about 30-35 minutes with the lid closed. Then remove the lid and sprinkle with grated cheese and send pots without lids back in the oven for 30 minutes.
11. Roast turns out very tasty, vegetables and meat juice soaked each other, creating a unique palette of taste. The meat turns out very tender, just melts in your mouth and the cheese browning in delicious crisp.

Bon Appetit!

Roast in pots

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