Zharkoye (Russian Pot Roast with Potatoes)

This classic Russian pot roast uses lean beef and light sour cream in clay pots for a high-protein, beautifully slow-cooked comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 680 g (24 oz) lean beef cubes · 959 kcal in the whole recipe
• 400 g (14 oz) potatoes, peeled and diced · 308 kcal in the whole recipe
• 150 g (1 medium) carrot, sliced into rounds · 62 kcal in the whole recipe
• 150 g (1 medium) onion, chopped · 60 kcal in the whole recipe
• 200 g (7 oz) mushrooms, sliced · 44 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 15 g (approx. 1 tbsp) olive oil · 133 kcal in the whole recipe
• 17 g (1 tbsp) tomato paste · 17 kcal in the whole recipe
• 300 g (1 1/4 cups) beef broth · 21 kcal in the whole recipe
• 80 g light sour cream (smetana alternative) · 109 kcal in the whole recipe
• 10 g fresh dill, finely chopped · 5 kcal in the whole recipe
• 2 bay leaves, salt, and black pepper to taste

Method

1. Heat olive oil in a large skillet over medium-high heat, then sear beef cubes with salt and black pepper for 5-6 minutes until browned.

   

2. Add onion, garlic, carrot, mushrooms, and tomato paste to the skillet; sauté for 4 minutes to soften slightly.

   

3. Preheat oven to 190°C (375°F). Divide peeled potato cubes, seared beef, and sautéed vegetables evenly into 4 individual clay pots.

   

4. Pour warm beef broth into each pot, add a bay leaf to each, cover with clay lids or aluminum foil, and bake at 190°C (375°F) for 50-60 minutes.

   

5. Remove pots from oven, discard bay leaves, top each pot with light sour cream and chopped fresh dill before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.