Roast in pots with meat and potatoes in the oven

You can use any meat for this dish: pork, beef, chicken, or turkey. Choose lean pork and beef, and use thigh cuts for poultry—this will ensure a moderately fatty roast with juicy meat pieces. Remove the skin from the poultry; we don't use it in this dish. Rinse the meat and cut into small pieces, about 2 cm each. Season with salt, pepper, and seasonings, and mix well. Set aside for 20-30 minutes to marinate.

Wash and peel the onion, carrot, and potato. Slice the onion into thin half rings. Slice the carrot into thin strips or thin half rings.

Cut the potatoes into cubes approximately 2–2.5 cm in size.

Place the potatoes in a bowl, add salt, potato seasoning, and garlic pressed through a press. Mix.

Combine potatoes, onions, carrots, meat, and mix.

Place the prepared ingredients into the pot, filling it to the very top.

Pour boiling water into the pot so that its level is 3-4 cm below the top of the pot.

Cover the pot with a lid and place in the oven preheated to 220 degrees C. Bake for 45-60 minutes. The baking time depends on the type of meat and the size of the pieces of meat and potatoes.

Grate the hard cheese on a coarse grater. Remove the lid from the pot and sprinkle the top of the roast with cheese.

Place the pot with the roast in the oven and bake for another 10 minutes, until the cheese melts.

You can serve this roast directly from the pot.

Or you can put it on a plate.