Janet Bostwick > wrote:
>On Mon, 20 Aug 2012 19:24:03 +0000 (UTC),
>>You're not supposed to eat the carrots and onions from a pot roast.
>>They are to be discarded.
>Sounds like you are using too much liquid to braise the meat or the
>pot isn't roomy enough. The potatoes and carrots should be able to
>lay on the bottom of the pot next to the meat and during cooking they
>will get this wonderful dark brown outside that is sweet and savory
>and yummy. You need to turn the potatoes and carrots during the
>cooking time so that they get browned on all sides.
I haven't taken that approach, but I could try it sometime.
Mostly, I like putting the dutch oven into the oven and not having
to do anything to it while the pot roast cooks. To do this, I usually use
the rule of thumb that, initially, the braising liquid should be
one-third of the height of the meat. But there are obviously
methods that use much less liquid.
Steve