Roast in pots with mushrooms in the oven

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make pot roast with mushrooms in the oven? Prepare the necessary ingredients for this. You can use any type of meat for cooking. It could be chicken, beef or, like mine, pork. Choose boneless meat with minimal fat. Peel the potatoes in advance and rinse them from dirt in running water. Any mushrooms can be used. I take champignons.

2. STEP 2

   

   Cut the pork into small pieces and place in a bowl. Sprinkle with soy sauce. Sprinkle some spice on the meat. Stir and leave the meat for 30 minutes to marinate.

3. STEP 3

   

   Rinse the champignons to remove any dirt and dry them. Heat a frying pan until hot, pour a little vegetable oil and add chopped mushrooms. Fry them for 5-7 minutes. During this time they will shrink slightly in size. Transfer the fried mushrooms to a plate.

4. STEP 4

   

   In the same pan, fry the prepared meat for 3-5 minutes. During this time, the meat will change color and all the juices will be sealed inside the pieces.

5. STEP 5

   

   Peel the onion, rinse and finely chop.

6. STEP 6

   

   Place the fried meat in the prepared pots. Then add chopped onion. And then mushrooms.

7. STEP 7

   

   Cut the peeled potatoes and place them in pots. Sprinkle with salt and spices.

8. STEP 8

   

   In a separate glass, mix water with tomato paste and sour cream. Fill the pots. You can add more liquid if desired. Just don’t pour it to the top, otherwise it will overflow over the top of the pots when boiling in the oven. Cover the pots with lids and place in a cold oven. Turn on 200 degrees and leave the pots in the oven for 45-50 minutes. Be guided by your oven.

9. STEP 9

   

   If the potatoes have become soft, then the pots can be removed. Or you can turn off the oven and leave them there for a while. Roast in pots with mushrooms and potatoes is ready. Enjoy your meal!

Comments on the recipe

tatyanochka2022

11.12.2023

4.8

After the holiday, there were champignons left in the refrigerator, only four of them, but quite large. It was necessary to accommodate them by preparing some dish. I went to the website and found a recipe for pot roast with mushrooms in the oven. I looked at the ingredients and found that I had less mushrooms than in the recipe, just enough for one serving. I decided to take less meat, as well as tomato paste because of its richness. And I took all the other ingredients into two servings, it turned out to be 2 full pots of 0.5 liters each. During cooking, I deviated a little from the technology and fried the onions along with the mushrooms. I did everything else according to the recipe. From the spices I added Provençal herbs and bay leaves. It turned out very tasty! The husband ate and praised. The highlight of the roast was the champignons, which gave it a wonderful aroma and taste, a little sweet. I immediately remembered the taste of freshly fried porcini mushrooms that were brought from the forest last summer. The sauce made the dish juicy, perfectly complementing the tender meat and potatoes. I recommend everyone to try it! Thank you so much for the recipe!