Sometimes you even want to cook something very tasty and appetizing for your family, even if it is not cooked in 5 minutes. So that everyone eats it with pleasure, and rising from the table said “Thank you very much, it was very tasty!”.

So, with the same thought, I climbed into the refrigerator today, “found” mushrooms there (from which I thought everything would cook), chicken fillet, and a piece of cheese. Well, it was then that I remembered a wonderful recipe that I learned from my grandmother, this is homemade roast in pots with mushrooms and meat. Of course, you will have to tinker with it a bit, but the result is worth it. I usually cook many pots at once, so the cooking time is quite justified, and this dish lasts for at least 2 days.

Cooking roasts in pots of meat, mushrooms and potatoes in the oven, the recipe from the photo of which you will see further, is possible not only from chicken, but also from absolutely any meat that you like. At the same time, the process and cooking time do not need to be changed.

Ingredients for 4 pots:

• Chicken fillet - 300-400 gr.
• Mushrooms - 300 gr.
• Onions - 2 medium
• Carrots - 1 large
• Cheese - 120-150 gr.
• Potatoes - 1 kg.
• Sour cream - 150-200 gr.
• Water - 400 ml.

Cooking process:

Wash chicken breast, or any other meat under cold water and cut into small cubes. Salt and pepper meat, you can also add any seasoning to taste. In my recipe, I used chicken seasoning (if the seasoning in the composition has salt, then no more salt is needed).

Meat in a few minutes fry in a pan. It is enough to fry it until half cooked.

Finely chop the onion.

Rinse the mushrooms and chop too.

In a pan, fry half the onions until golden, then add the mushrooms and fry everything together until done. At the end, salt and mix everything.

On a large grater, rub the carrots.

In the pan fry the second half of the onions with carrots.

When all the fillings are ready, let's do the potatoes. It needs to be cleaned and cut into small cubes. After that, salt and pepper it to your liking. Thoroughly mix everything with your hand so that the salt gets on all the potatoes.

Now we will make out our pots. First put the meat.

The second layer - mushrooms with onions.

Top pour a little sour cream.

Then lay out the potatoes, also pour sour cream. Each pot should be half filled with water, so it is best to pour it now. Approximately 1 pot needs 100 ml.

Top lay onions fried with carrots.

We repeat the layers again and send our pots to the oven heated to 200 degrees for 45-60 minutes. At the expiration of time we get them and check for readiness of the potatoes with a knife.

Sprinkle with grated cheese on top, and send to the already turned off, but still warm oven, so that it melts.

Roast in pots with meat, mushrooms and potatoes in the oven is ready.

This is an incredibly tasty and hearty dish. Your family will definitely be pleased.

   Calorie:   Not specified
   Time for preparing:   Not specified

  Roast is a traditional Russian dish. But this is not the name of a particular recipe, it is a way of preparing healthy and tasty food. Roast - from the word heat, and not to fry, as many mistakenly believe. And according to all the rules of Russian cuisine they cook roast in a hot wood-burning stove, in clay pots, tightly closed with a lid or flat cakes of unleavened dough. But a wood stove in modern urban environments can only be seen in specialized restaurants or in a country cottage, so based on reality, we will cook the roast. But they are necessary - they, like no other dishes, are ideal for cooking roasts. They heat up evenly, keep the heat well, are tightly covered with a lid and have a lot of advantages over other kitchen utensils.

Roast with meat and mushrooms in pots is a very nourishing dish, like a man's thorough and concise. There is nothing superfluous and no culinary delights. From the minimum set of ingredients it turns out tasty and healthy food, which will saturate and warm in the winter cold, will give strength and energy.

Ingredients  for 1 portion:
- pork (neck or scapula) - 250-300 gr;
- potatoes - 2 large tubers (approximately 200 g);
- onions - 1 pc;
- carrots - 1 small;
- champignons - 100 gr;
- vegetable oil - 1 tbsp. l;
- salt - to taste;
- black pepper - 0.5 tsp;
- any spices - to your taste.

Cooking

  For the preparation of roast with meat and mushrooms, choose fatty meat - the neck or shoulder with fat. Lean meat will not give fat, and the potatoes will turn out dryish. We remind you that no water is added to hot water or broth, products are stewed in their own juice. We cut the pork in small pieces so that each has meat and fat.

  Cut half a large carrot or small carrot into slices or cubes. For roast food is usually not very small cut, so that each piece has its own taste.

  We cut large mushrooms slices. Small mushrooms can be left whole or cut in half, into 4 parts.

  Potatoes for roast in pots take a large, at the rate of two tubers per serving. We clean, cut into large pieces or slices.

  Onions can be cut into half rings or strips, feathers, not very small cubes - as you prefer.

  Heat a tablespoon of vegetable oil in a pan. Putting meat on a hot frying pan.

  Constantly stirring, first fry the meat until the color changes, then reduce the fire and fry the pieces of pork until golden brown on all sides. It is not necessary to bring the meat to readiness, it will cook perfectly in the oven. We shift the meat on a plate.

  In the melted fat, fry the onion until browning.

  Add mushrooms to onions, mix. Stew onions with mushrooms until all the mushroom juice has evaporated. To taste we add salt with mushrooms and onion, we sprinkle with ground black pepper.

  Mix roasted mushrooms and onions with carrots. Keep on fire for a minute, only to ensure that the carrots are warmed and absorbed the oil. Remove the pan from the heat.

  At the bottom of a portion of the ceramic pot lay out pieces of roasted meat. We prisalivaem, be sure to pepper.

Close the meat with potatoes. Potatoes, too, need salt to taste and pepper. If desired, aromatic herbs are added to roast with meat and mushrooms - dried basil, oregano, thyme, marjoram in small quantities.

  Put the fried vegetables with mushrooms on the potatoes and pour the fat from the meat. We cover the pot with a lid, put in a cold oven. We bring the temperature to 160-170 degrees. At this temperature, the roast is cooked for 1 hour. You should not make the temperature higher - because of the small amount of liquid, the meat can burn, and the potatoes remain raw. If the pot is checked, and you are sure that the dishes can withstand a sharp temperature drop, then preheat the oven to the desired temperature.

  Unlike most dishes, roast with meat and mushrooms is served in the same bowl in which it was cooked. Even if the pot is large, they put it on the table and from it lay out the food on the plates. A small portion of the pots served to the table with the heat of the heat, sprinkling meat with potatoes and mushrooms with fresh herbs or garlic. Enjoy your meal!

Roast with mushrooms in the oven is very easy to cook at home. A rich dish will decorate a festive or casual table.

• fresh meat (pork, beef) - 400 g,
• potatoes (tubers) - 3 pcs.,
• ripe fruits of tomatoes - 1 - 2 pcs.,
• mushrooms (fresh champignons or oyster mushrooms) - 300 g,
• onion turnip - 1 pc.,
• carrots (root) - 1 pc.,
• sunflower oil - 30 ml,
• finely ground rock or sea salt, spices - to taste.

We clean the onions of dry scales, wash and shred them. We clean the carrot root from the peel and grind with a grater.

Fry the vegetables on a preheated pan with oil until they turn ruddy.

Fresh meat washed, we cleaned from the film, fat and lived. Dry a little with a towel, and then cut into pieces of approximately 2 cm and laid on the bottom of the pots.

Wash the mushrooms from dirt, if necessary, then clean the skin, cut into plates and put to the meat.

My tomatoes and cut into medium pieces, then send in pots.

Peel the potato tubers and cut them into cubes, and then lay them out after the tomatoes.

Now lay the passaging, add salt and spices.

Cover with lids.

Put the pots in an oven preheated to a temperature of 200 degrees and simmer for 20 minutes. Then reduce the temperature and continue cooking for another 40 minutes.

Sprinkle the dish with finely chopped greens and serve to the table.

Enjoy your meal!

Recipe 2: Roast with Mushrooms and Potatoes in the Oven

• potatoes - 1 kg
• 1-2 carrots
• champignons - 300-400 gr
• canned peas - 250 gr
• vegetable oil - 6 tbsp.
• soy sauce - 4 tbsp.
• boiling water - 1 cup
• salt, pepper, spices

Wash mushrooms, cut into slices or thin slices.

Peel and wash the onions and carrots. Finely chop the onion and grate the carrots.

Preheat pan, pour vegetable oil. In hot oil put onions and carrots. Fry over medium heat, stirring for 2-3 minutes.

Add the prepared mushrooms, simmer all together, stirring for 2-3 minutes.

Open a jar of canned peas. Add to the pan along with the liquid. Salt, pepper, add your favorite spices. Mix.

Add soy sauce to the pan. Mix. Stew for a couple of minutes.

Peel potatoes, wash, cut into slices, put in a cauldron. Boil the kettle.

Add prepared vegetables to potatoes. Mix.

Pour boiling water in the cauldron (water should be slightly higher than vegetables). Put in the oven and bake the roast with mushrooms and potatoes until tender.

Roast with mushrooms and potatoes is ready.

Recipe 3: roast with meat and mushrooms in the oven (step by step photos)

• meat (pork or beef) - 300-400 g;
• mushrooms (fresh or frozen) - 200-300 g;
• potatoes - 500-600 g;
• onion - 1 large onion;
• carrots - 1 pc. medium size;
• vegetable oil - 5-6 tbsp. l .;
• salt - 1 tsp. (taste);
• black ground pepper - ½ tsp. (taste);
• provencal herbs, paprika, ground and other spices - to taste;
• garlic - 2 medium cloves;
• broth or pure water - 150 ml;
• hard cheese - 70-100 g (optional).

For cooking delicious homemade roasts with mushrooms and potatoes, you can use any meat - pork, beef, lamb or poultry - chicken, turkey. I cooked with pork. It is better to use a piece of medium fat content (neck, shoulder blade), then the dish will turn out juicy. Carefully wash the meat, remove all the veins, excess fat, bones (if any). Blot with paper towels from moisture and cut into small pieces - straws or dice.

If you have meat with a fat layer, then you can fry it in a dry frying pan, so as not to make the roast too fat. If you have chicken, beef or turkey, you can grease the pan with vegetable oil. Fry the pieces of meat on high heat from all sides until golden brown. This will make them more juicy and tender, since all the juice is “sealed” inside.

While the meat is roasting, get some mushrooms. Here, the usual fresh champignons. Also, fragrant forest mushrooms (chanterelles, wild mushrooms, white, etc.) will do, but they will need to be boiled, changing the water several times. You can cook roasts with frozen or dried mushrooms. The first will need to be defrosted, and the second - soak. Fry them additionally not necessary. So, if you also have mushrooms, wash them, or better - carefully remove the top layer with a knife and scrape the legs. Then slice. You can - a cube, you can - platelets.

Fry the fried meat in a separate bowl, instead of it, put the mushrooms in the pan. Fry them too first, in a dry skillet, so that all the liquid evaporates. Do not forget to mix them, otherwise they will burn.

Then pour a couple of spoons of vegetable oil and fry the mushrooms until golden brown.

In the meantime, wash and peel the potatoes. Her in the roast most. Then cut the tubers into cubes or cubes.

Remove the finished mushrooms from the pan and shift to meat or another plate. Try to leave as much oil in the pan as possible. But if there is not much fat left, add a couple of spoons, heat up and place the potatoes in it. Fry over high heat until golden brown. It is not necessary to bring to readiness, because the roast will still be stewed in pots in the oven, and the potatoes will then turn into porridge.

In the meantime, do not stop preparing other components of the dish. Their vegetables remained carrots and onions. Peel them, wash and chop them. Carrots - straws of medium thickness. It is possible, of course, to grate coarsely, but the carrot will lose its shape from a long stewing in a pot, therefore it is better to chop the larger ones.

Onion chop into small cubes.

Remove fried potatoes from the pan. It can be immediately decomposed into pots, the first layer, as it is cooked in the oven, it is imbued with the aroma and taste of the top ingredients. Add a little oil, heat and fry the carrots.

Then add the onions to the skillet and fry the vegetables until rosy.

Spread the ingredients in pots, adding some salt to each layer. You can lay out like this: potatoes, meat, mushrooms, onions with carrots.

Squeeze some garlic through the press. Add black pepper and other spices as desired. Pour in approximately 50-70 ml of pure boiled water or broth (meat or vegetable). If desired, sprinkle with grated hard cheese on top, but this is not necessary. Cover the pots with lids, but not tightly, but leave a hole for air to escape. Put in a preheated 180 degree oven for 40-60 minutes.

Serve the roast with meat, mushrooms and potatoes by pulling out of the oven, in pots, or arrange in plates. It is a pity that the recipe with a photo can not convey the delicious aroma of this dish. It turns out very tasty!

Recipe 4: Lazy Roast in a Pork Oven with Mushrooms

• Pork - 400-500 gr
• Potatoes - 4-6 pcs. (depending on size)
• Tomato - 1-2 pcs.
• Onions - 1 pc.
• Fresh champignons - 200 gr
• Mayonnaise - 2-3 tablespoons
• Cheese - 150 gr
• Salt, black pepper and fresh herbs to taste
• Vegetable oil for roasting

We start with the preparation of products: we clean the potatoes, wash them and cut into small pieces of pork flesh, cut onion and tomato into a quarter with ringlets, mushrooms - into thin slices.

Fry onions and mushrooms in vegetable oil until golden brown.

While they are fried, put the sliced ​​meat in a large and convenient pot or bowl.

Add chopped potatoes.

We spread the tomato, cut into thin quarter rings.

Our mushrooms just browned, put them there too.

Salt, pepper, add mayonnaise and mix everything.

We spread the resulting mass into a deep pan or put it in portions of clay pots. If the pan does not have a Teflon coating, it should be slightly greased with vegetable oil.

Sprinkle with grated hard cheese and put in the oven.

Bake until ready about 35-45 minutes. The meat should be soft, and the cheese is beautifully browned. When serving, you can sprinkle with fresh herbs.

Recipe 5: Pot roast with chicken and mushrooms in the oven

• 450-500 g chicken fillet
• 200 g of champignons
• 1 large onion
• 1 large carrot
• 4-6 medium potatoes
• 3-4 Art. spoons of vegetable oil
• 40-50 g butter
• freshly ground pepper mix (pepper to choose)
• chopped fresh herbs (or dried)

• 80-100 ml of cream
• 1 part tbsp salt
• 150-250 ml of boiling water
• 1 teaspoon mustard

We put on a medium-sized fire pan with butter, shred-onions, carrots, mushrooms (slices along). 7-8 minutes fry the onions.

Another 4-5 minutes - fry the onion with mushrooms.

Potatoes, of course, we can simply cut and put in pots. But it is much longer cooking time. Because fry the potatoes for 4-5 minutes on medium-high heat in a frying pan,

Lightly salt and distribute in pots.

If you wish, you can pour grated cheese into the pots from the top before putting it in the oven or a few minutes before the end of cooking.

We can put potatoes and raw, but then we keep the pots in the oven for at least an hour - the potatoes are cooked for a long time.

If we have new pots, we first put them in the oven, and only after that turn them on.

Recipe 6: Homemade roast with mushrooms and pork in the oven.

• Meat (pork or beef) - 450 g
• Potatoes - 6-8 pcs.
• Champignons - 400 g
• Onion - 2 pcs.
• Sour cream - 200 g
• Water - 1 cup
• Tomato paste - 1 tbsp. l
• Salt, pepper - to taste
• Sunflower oil - for frying
• Soy sauce - 2 tbsp. l
• Seasoning for meat - 1 tbsp. l
• Provencal herbs - 1 tbsp. l

Cut the pork into pieces, fold into a bowl. Add soy sauce, meat seasoning and ground pepper. Leave the pork to marinate.

Meanwhile, wash the champignons, dry and cut into plates.

Heat the butter in a pan, put the mushrooms and fry for 12-15 minutes, until the liquid evaporates and a light golden crust appears. At the end of salt and pepper mushrooms.

Cut the onion into half rings.

Now you can begin roasting meat. Pour some sunflower oil into a frying pan, heat up and lay out the meat. Fry it until golden brown, salt at the end.

Put the meat on the bottom of the pots, chopped onion on top.

Spread evenly fried mushrooms.

Chop the potatoes into slices, salt and sprinkle with Provencal herbs. Stir and put on top of the mushrooms to the top.

Stir sour cream with water, add tomato paste, salt and pepper.

Pour the liquid into the pots, cover them with lids and put in a cold oven.

Set the temperature to 200 degrees and bake the pots for 45-50 minutes. Readiness roast determined by the potato. If it is easily pierced with a fork, you can turn it off.

It is advisable to leave the pots in the oven to reach another 20-30 minutes.

Serve delicious and very tasty roast with mushrooms in pots or laid out in a plate.

Recipe 7: homemade roast with mushrooms in the oven (step by step with photos)

• 500 gr. pork meat
• 500 gr. any mushrooms.
• 1 kg. potato
• 1 carrot.
• 2 onions.
• cheese to taste
• salt and spices to taste.
• sunflower oil.
• a few cloves of garlic.

Cut the meat and fry in a frying pan in vegetable oil. You can pre-fry the pieces of bacon so that it melts, and then add meat to it and fry it all together.

Peeled potatoes cut into small cubes. Grate carrots on a coarse grater. Chop the onion finely or in half rings (as you like).

My mushrooms are forest and boiled beforehand, if you take mushrooms, you can fry them separately in a frying pan or use them without prior treatment.

In large deep dishes mix potatoes, meat, mushrooms, onions, carrots and chopped garlic. Salt, add spices and herbs as desired.

Put everything in clay pots. Pour over the sauce.

You can make any sauce, for example: milk, flour, sour cream or water, flour, mayonnaise. Flour is added as desired. It is thanks to the flour sauce gets a thick consistency. You can pour only broth or just boiled water. Sauce pour per 120-150 ml of liquid for one pot.

Still need to leave some room for grated cheese.

If your meat is not very fat and you have not previously fried it, then you can put a small piece of butter in each pot and sprinkle it with grated cheese.

We put pots of potatoes in an oven heated to 220 degrees for an hour or one and a half, adjust the time and temperature to fit our ovens.

When the potatoes are ready, turn off the oven and let the pots stand in the oven for 10-15 minutes, then remove and serve.

Enjoy your meal!!!

Recipe 8: Roast with Mushrooms and Vegetables in the Oven

• white mushrooms 600g
• cream 23% 150 ml
• mushroom broth 400 ml
• potato 4 pcs
• sweet potato 200 gr
• carrots 1 pc
• shallot 4 pcs
• garlic 2 cloves
• butter 20 gr
• olive oil 2 tbsp.
• pepper, salt, parsley

Boletus pre-defrost on the bottom shelf of the refrigerator. If the mushrooms from the factory packaging, they should be cleaned from the ground and forest debris, rinse well.

Peel yam and ordinary potatoes, cut into cubes or cubes of medium size, fry intensively in olive oil.

When the potatoes are reddened, add the prepared boletus to the pan, fry until half cooked.

In a separate frying pan or sauté pan in butter, sprinkle with shallots (cut with feathers along the bulb), carrots (cut into cubes) and chopped garlic.

In a heat-resistant deep pan, fold the mushrooms with sweet potatoes and potatoes, add the browned vegetables, pour in the mushroom broth, cream, salt and season with black pepper. Put the roast in the oven heated to 180 degrees for 25-30 minutes.

Finished roast spread out on plates and serve with fresh herbs.

   Calorie:   Not specified
   Time for preparing:   Not specified

  The dishes in the pots are always fragrant and tender, because they are long stewed in the oven, exchanging aromas and flavors. In a frying pan or in a saucepan, this effect will not work, but do not try. Cooking in pots can be a lot of tasty, but most of all I and my family like roast. Hearty, simple, homely dish. That's why I want to teach you how to cook one of its variations - roast in pots of meat, mushrooms and potatoes in the oven. The recipe with photos and detailed instructions, so even a beginner will make it delicious.

Ingredients (2-3 pots):

- meat (pork or beef) - 300-400 g;
- mushrooms (fresh or frozen) - 200-300 g;
- potatoes - 500-600 g;
- Onion - 1 large onion;
- carrot - 1 pc. medium size;
- vegetable oil - 5-6 Art. l .;
- salt - 1 tsp. (taste);
- black ground pepper - 1/2 tsp. (taste);
- Provencal herbs, ground paprika and other spices - to taste;
- garlic - 2 medium cloves;
- broth or pure water - 150 ml;
- hard cheese - 70-100 g (optional).

Cooking

  1. For cooking delicious homemade roasts with mushrooms and potatoes, you can use any meat - pork, beef, lamb or poultry - chicken, turkey. I cooked with pork. It is better to use a piece of medium fat content (neck, shoulder blade), then the dish will turn out juicy. Carefully wash the meat, remove all the veins, excess fat, bones (if any). Blot with paper towels from moisture and cut into small pieces - straws or dice.





  2. If you have meat with a fat layer (like mine), you can fry it in a dry frying pan, so as not to make the roast too fat. If you have chicken, beef or turkey, you can grease the pan with vegetable oil. Fry the pieces of meat on high heat from all sides until golden brown. This will make them more juicy and tender, since all the juice is “sealed” inside.





3. While the meat is fried, go in for the mushrooms. I used the usual fresh champignons. Also, fragrant forest mushrooms (chanterelles, wild mushrooms, white, etc.) will do, but they will need to be boiled, changing the water several times. You can cook roasts with frozen or dried mushrooms. The first will need to be defrosted, and the second - soak. Fry them additionally not necessary. So, if you also have mushrooms, wash them, or better - carefully remove the top layer with a knife and scrape the legs. Then slice. You can - a cube, you can - as in my photo, platelets.







  4. Fry the fried meat in a separate bowl, instead of it, put the mushrooms in the pan. Fry them too first, in a dry skillet, so that all the liquid evaporates. Do not forget to mix them, otherwise they will burn.





  5. Then pour a couple of tablespoons of vegetable oil and fry the mushrooms until golden brown.





  6. In the meantime, wash and peel the potatoes. Her in the roast most. Then cut the tubers into cubes or cubes.







  7. Remove the ready-made mushrooms from the pan and shift to the meat or to another plate. Try to leave as much oil in the pan as possible. But if there is not much fat left, add a couple of spoons, heat up and place the potatoes in it. Fry over high heat until golden brown. It is not necessary to bring to readiness, because the roast will still be stewed in pots in the oven, and the potatoes will then turn into porridge.

And we also suggest that you prepare such ones checked repeatedly and approved by relatives.

  8. In the meantime, do not stop preparing other components of the dish. Their vegetables remained carrots and onions. Peel them, wash and chop them. Carrots - straws of medium thickness. It is possible, of course, to grate coarsely, but the carrot will lose its shape from a long stewing in a pot, therefore it is better to chop the larger ones.





  9. Chop onions into small cubes.





  10. Remove fried potatoes from the pan. It can be immediately decomposed into pots, I always make it the first layer, since during the cooking in the oven it is imbued with the aroma and taste of the top ingredients. Add a little oil, heat and fry the carrots.







  11. Then add onions to the skillet and fry the vegetables until rosy.





  12. Spread the ingredients in pots, adding some salt to each layer. I spread it like this: potatoes, meat, mushrooms, onions with carrots.





13. From above through a press squeeze out a little garlic. Add black pepper and other spices as desired. Pour in approximately 50-70 ml of pure boiled water or broth (meat or vegetable). If desired, sprinkle with grated hard cheese on top, but this is not necessary. Cover the pots with lids, but not tightly, but leave a hole for air to escape. Put in a preheated 180 degree oven for 40-60 minutes.





  14. Serve the roast with meat, mushrooms and potatoes by pulling out of the oven, in pots, or arrange in plates. It is a pity that the recipe with a photo can not convey the delicious aroma of this dish. It turns out very tasty!

  You can serve fresh vegetable salad to the roast,

And again, I go back to the pot roast, this time with mushrooms. In this embodiment, not only the meat is pre-fried, but also the mushrooms.

We know that mushrooms are 90% water and during cooking they are greatly reduced in size.

If you put the mushrooms in pots raw, then in the end we will not have a full pot, but only half of it, and this is not always what we need. And if you pre-fry the mushrooms, then you can no longer worry that they will decrease, besides, the fried mushrooms will sound much better in the dish.

Well, in the end it is roast, which already means that the ingredients need to be pre-fry.

For cooking roasts with mushrooms in pots, I chose pork, but you can also take beef.

Cut the pork into pieces, fold into a bowl. Add soy sauce, meat seasoning and ground pepper. Leave the pork to marinate.

Meanwhile, wash the champignons, dry and cut into plates.

Heat the butter in a pan, put the mushrooms and fry for 12-15 minutes, until the liquid evaporates and a light golden crust appears. At the end of salt and pepper mushrooms.

Cut the onion into half rings.

Now you can begin roasting meat. Pour some sunflower oil into a frying pan, heat up and lay out the meat. Fry it until golden brown, salt at the end.

Put the meat on the bottom of the pots, chopped onion on top.

Spread evenly fried mushrooms.

Chop the potatoes into slices, salt and sprinkle with Provencal herbs. Stir and put on top of the mushrooms to the top.

Stir sour cream with water, add tomato paste, salt and pepper.

Pour the liquid into the pots, cover them with lids and put in a cold oven.

Set the temperature to 200 degrees and bake the pots for 45-50 minutes. Readiness roast determined by the potato. If it is easily pierced with a fork, you can turn it off.

It is advisable to leave the pots in the oven to reach another 20-30 minutes.

Serve delicious and very tasty roast with mushrooms in pots or laid out in a plate.

Enjoy your meal!