Pot Roast in Clay Pots
This is the dish that fills the whole home with its smell somewhere around the forty-minute mark. We use pork shoulder, which stays juicy through a long, slow cook and gives the broth real depth. The pots go into a cold oven, so the ceramic never cracks from a sudden jump in temperature.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Rest
- 10 min
- Total
- 2 h 25 min
- Servings
- 4
- Level
- Easy
- Per serving
- 730 kcal
Ingredients
Makes: 4 pots of 600–700 ml each
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Cut everything up
Cut the pork into 3 cm cubes and the potatoes into 2.5–3 cm chunks. Slice the onions into half-moons, the carrots into 5 mm rounds and the garlic thinly.
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Step 2: Brown the pork
Heat the oil in a frying pan over high heat. Brown the pork in two batches for 3–4 minutes each, until well coloured on all sides; it will still be raw inside, which is fine. Season with half the salt and transfer to a bowl.
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Step 3: Colour the onion and carrot
Turn the heat down to medium and cook the onions and carrots in the same fat for 6–7 minutes, scraping up the browned bits from the pan, until soft and golden.
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Step 4: Fill the pots
Divide the pork between the pots, then the onion and carrot, garlic, one bay leaf and three peppercorns each. Top with the potatoes and season with the remaining salt. Leave about 2 cm clear at the top.
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Step 5: Add the stock
Pour roughly 125 ml hot stock into each pot, add a spoonful of sour cream on top and put the lids on.
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Step 6: Slow-cook in the oven
Put the pots into a cold oven, set it to 180 °C (350 °F) and cook for 90 minutes from the moment you switch it on. It’s ready when a potato crushes easily with a fork and the pork breaks apart with gentle pressure.
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Step 7: Let it settle
Turn off the oven and leave the pots inside for another 10 minutes. Scatter with dill and serve straight in the pots, with a warning that they’re very hot.
Tips & variations
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Tip
Never set a hot clay pot on a wet or cold surface, as it can crack. Put it on a wooden board or a folded tea towel.
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Swap
No clay pots? Layer everything in a cast-iron casserole with a lid and cook at the same temperature for 90 minutes.
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Variation
Beef works beautifully too, but needs 30–40 minutes longer. In that case, add the potatoes to the pots after the first 40 minutes.
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Storage
Keeps for up to 3 days in the fridge. Reheat in the pots at 170 °C for 25–30 minutes with 2–3 tablespoons of water added to each.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 730 kcal | 2,920 kcal |
| Protein | 35 g | 140 g |
| Fat | 47 g | 188 g |
| Carbohydrates | 41 g | 164 g |
Approximate values calculated from standard ingredient data.
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