Roast in pots

Roast in pots

Ingredients:

Pork - 700 g
Potatoes - 5 pcs.
Onions (large) - 1 pc.
Carrots (large) - 1 pc.
Pepper bulgarian - 1 -2 pcs.
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

Preparation:

1. Cut the meat into small pieces, salt, pepper, add Italian herbs and leave to marinate for 30 minutes.
2. Prepare the vegetables: peel the potatoes and cut them into small cubes, chop the onion, grate the carrots on a large grater, chop the peppers into small cubes or cubes, and cut the tomatoes into half rings.
3. Lay out all layers. At the very bottom put the potatoes, slightly add and smear a little sour cream or mayonnaise.
4. Next a layer of carrots.
5. A layer of Bulgarian pepper.
6. Then tomatoes. Salt.
7. Sliced ​​onions.
8. Pickled meat.
9. And at the very end, grease with sour cream.
10. Pour the water level with the last layer. Bake at 220 degrees for about 30-35 minutes with closed lids. Then remove the lids and sprinkle with grated cheese, send the pots without lids back into the oven for 30 minutes.
11. Roast is very delicious, vegetables and meat are soaked with each other's juice, creating a unique palette of taste. The meat turns out very tender, just melts in the mouth, and the cheese blushes into a mouth-watering crusty crust.

Bon Appetit!